Light Japanese Cotton Cheesecake

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Light Japanese Cotton Cheesecake

Ingredients:
250g cream cheese
80ml corn oil or canola oil
120ml milk
60g corn flour (sifted)
50g castor sugar
6 eggs (separate yolks and whites)
40ml lemon juice
100g castor sugar

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Method:

1. First preheat oven at 150 degree C and line bottom of an 8″ round cake pan. Grease the sides.
2. Melt cheese with 50g sugar and oil in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks then add lemon juice. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add spoonfuls of the 100g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan (you might have extra if your eggs are large)
7. Bake the cakes in water bath for 80-90 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill over night before cutting with serrated knife to get neat slices.

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This slice did not use serrated knife, not so neat
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this slice using serrated knife to cut, see the difference?

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There’s a video in Youtube done by a lady using this recipe that you can watch here

123 thoughts on “Light Japanese Cotton Cheesecake

  1. Joanna

    Hi jeannie, the last time i baked jap cheetsecake it cracked. Do you think is because of my fan forced oven? If so, what type of heat oven should i use? Thx in advance.

    Like

    • jeannietay

      You need to experiment with your own oven on which method to use best for this cake. I would suggest you start with top and bottom heat, bake on lowest level

      Like

  2. May

    Hi Jeannie, I’m confuse about the light japanese cotton cheesecake and you other recipe
    https://jeannietay.wordpress.com/2015/05/08/japanese-cheesecake-for-bake-along-78/
    https://jeannietay.wordpress.com/2015/06/28/6-japanese-cotton-cheesecake-3-cakes-different-temperaturestiming-different-results/
    the cream cheese usage are the same. Which one is better? I am looking for a recipe that taste like uncletetsu cheesecake and also miki.ojisan. Please kindly advise me

    Like

  3. Eileen Chong

    First preheat oven at 150 degree C and line bottom of an 8β€³ round cake pan that you mentioned for how many minutes?

    Like

  4. ikaputri3

    Hi Jeannie,

    Thanks for the recipe! I tried it twice within a week and it was so great!!

    First try, I turned on the fan in the oven and my cheesecake cracked. Second time, after re-read your advice in the comments, I changed my oven heat to top-bottom and it was so beautiful! Only the side part is not as smooth as yours (a lil bit rough), but the taste has been improving as well. Did you put baking paper around the pan or grease only the pan? Anyway, thanks again for the recipe! The whole family just loved it πŸ™‚

    Liked by 1 person

    • jeannietay

      Hi Ika, glad you like it. I only grease the sides. Try to remove the cake as soon as you can to avoid wrinkles on the sides. If still wet-ish, put the whole cake standing on a wire rack with a clean baking paper into the off oven to dry in the residual heat.

      Like

      • ikaputri3

        Well noted for the advice! Btw, I found another japanese cheesecake recipe in your blog for 6 inch pan with 3 different temperatures. If I want to use 1/2 ingredient of this recipe (the gluten free one) for smaller pan, should I stick to the 150 degrees C or set to 200 degrees then lower to 135 as written in the other recipe? Kindly please advice πŸ™‚ Thanks

        Like

  5. pat4mick

    Looks lovely and I am certainly going to try it.
    I tried to print but the method won’t print, just the ingredients and ALL the comments πŸ˜–

    Like

    • jeannietay

      here you go:
      Method:

      1. First preheat oven at 150 degree C and line bottom of an 8β€³ round cake pan. Grease the sides.
      2. Melt cheese with 50g sugar and oil in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
      3. Whisk in the egg yolks then add lemon juice. Add corn flour and whisk again until well combined.
      4. Next beat up egg whites on high speed and add spoonfuls of the 100g castor sugar until u get firm peaks meringue.
      5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
      6. Transfer batter into prepared pan (you might have extra if your eggs are large)
      7. Bake the cakes in water bath for 80-90 minutes or until cooked.
      8. Remove from oven, leave to cool a few minutes before unmoulding. Chill over night before cutting with serrated knife to get neat slices.

      Like

  6. Hazel

    Hi Jeannie, this is my first time baking. Sorry for the noob question,can I check if we put the cake in water bath in the oven, I will still have to keep the oven temperature at 150 degree C? Many thanks for your advice.

    Like

  7. Bet

    Hi Jeannie, can I also use cupcake pan for this cheesecake recipe instead of the round cake pan? Thanks,

    By the way this recipe is so so yummmy πŸ˜‰

    Like

    • jeannietay

      You need to adjust temperature to lower and bake for longer time. Could also be your meringue is too stiff causing your cake to rise too fast and too high.

      Like

  8. Arian Balubar

    Hi Jeannie. I made this cake so many times. At first, it always have a cracked top. and then it shrinks after taking it in the oven although I let it rest first in the oven for 20mins. Please help me. The recipe is sooo delicious but mine always shrinks. 😦
    Arian

    Liked by 1 person

  9. Arian Balubar

    Hi again Jeannie. I made again the cake yesterday and it didn’t shrink as I followed your advice. But how can I avoid the bubbles? because of the bubbles, I can’t achieve the perfect top. it always have that hairline cracks/opening. Thank you again!

    Like

  10. Ankita

    This recipie bakes how many round cakes.I mean it yield how many servings. Mine is a family of 3..I wanna experiment by baking small..The youtube video is exactly half of the measurements mentioned on the website.Can I reduce it by half n then bake..

    Like

  11. Lyn

    Hi Jeannie, if I substitute the oil with butter, is it at 80ml too? Also, can I use a 9″ round pan – should the temperature/time be adjusted? Thanks!

    Like

  12. Zahsha

    made this last night.. ohhhhh mmmyy it was such a great melt in your mouth type of cake. I tested it out to take to a friends home next week. definitely will be making this again, However my husband didnt like the lemon after taste of the cake.. ( hes soo picky ) lol.. can I use something else instead of the Lemon Juice or just skip that part all together?
    Thanks

    Like

  13. Mike

    Hi
    was trying the recipe. But i put 280 cream cheese to have more cream cheese.

    And i followed the same steps.
    As soon as i put the starch i got sooo much crumps
    And threw all in garbage

    Do u knw why?

    Like

  14. choweclectic

    By “corn flour” do you mean what we in the U.S. call “cornstarch”??? e.g. Argo brand….also, do you think this could bake well in the Instant Pot (IP), aka electric pressure cooker?

    Like

    • jeannietay

      I don’t think you can use an electric pressure cooker unless you can use the bain marie method in that cooker? Corn flour is the same as corn starch.

      Like

  15. Lee

    This is really a good cheesecake. The only problem was my batter before bake almost at the rim of 8 x 3 inch round pan. I have to take out some to make cupcake. But it still rise a lot. Would like to ask is there anyway to reduce shrinkage. I see your photos it didn’t shrink much. Thanks. Lee

    Liked by 1 person

  16. ivy tan

    hi there! I’m ivy, a mother and i have a passion in baking and trying out new recipes. thanks for sharing your recipe, i just baked this cake yesterday, april23 for my son’s birthday and everyone liked it! its really soft and the flavour from the cream cheese with the lemon juice, its really amazing! thanks again πŸ™‚

    Liked by 1 person

    • jeannietay

      Sorry to hear that. There’s lemon juice to help stabilize the meringue already so it’s not necessary to add salt. you can try whipping it slightly firmer. Watch the video that I have attached at the end of that post for guidance. THe lady who did it using this recipe.

      Like

  17. Lyn

    Hi Jeannie, I tried making this cake twice. Both times, the bottom part came out very dense (and it seems to be the level of the cake that is submerged in the water bath). How can I avoid this denseness? Thanks!

    Like

  18. Indie

    I made this cake for my Gluten Free Auntie’s birthday earlier this month, and now I’m making it for her daughters birthday tomorrow as well! Such an amazing recipe for this delightful dessert. We ate almost all of it the night it was baked, not realizing just how much better it is if you let it rest overnight; the flavor develops and becomes much more cream cheesy. Thank you! ❀

    Liked by 1 person

  19. Angie

    Jeannie, what’s the difference bet. light and regular Japanese cheesecake you had made? texture? which one is almost identical as Uncle tuts? Never had “uncle tuts” cheesecake before. thanks Jeannie πŸ™‚

    Like

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