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

64 Comments »

  1. Agnes le said

    It ‘s looks like good, i ‘ll make this recipe. Tk

    Liked by 1 person

  2. Agnes le said

    It looks like good, i ‘ll make this recipe. Tk

    Liked by 1 person

  3. Elaine Q said

    I like it. It is very beautifully baked.

    Liked by 1 person

  4. Huey ShaN said

    Hi Jeannie,
    May i know what is the temperature for baking?Thanks

    Like

    • jeannietay said

      I did say to preheat oven at 150 degree C on step 1. However that is also as a guide only.

      Like

  5. KELLY NG said

    Look perfect jeannie, will try as soon as i can ….hopefully mine as pretty as your hehehe…

    Regard
    kelly

    Like

    • jeannietay said

      Hi! May I know are you the Kelly Ng from Face book group My Kitchen My Home?

      Like

      • KELLY NG said

        Hi jeannie ! Well i am not the one that you mentioned…but i am kelly ng too still new in writing blog…

        Like

      • jeannietay said

        Ahh, ok, too many Kelly Ng, sorry!

        Like

      • KELLY NG said

        Its ok…

        Like

  6. Epiness said

    It looks pretty 😍 Btw, 60g corn flour as in corn starch?

    Liked by 1 person

  7. FH said

    Hihi, thanks for sharing such a nice recipe. Can I check if I dont have corn or canola oil, sunflower oil also ok? Thanks!

    Like

    • jeannietay said

      Yes of course. However, do not use olive or coconut oil unless you like the smell with cheese:S

      Like

  8. Yuki said

    Hi dear! Pls adv wat is double boiler? N also how to bake in water bath? THX!

    Like

    • jeannietay said

      Double boiler meaning you put your pan over a pot of hot simmering water and melt the cheese/butter with the steam. water bath is also known as Bain Marie, please google and you will get a very extensive explaination.

      Like

      • Yuki said

        THX so much!:)

        Like

  9. Joanna said

    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 said

      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

  10. May said

    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

    • jeannietay said

      I have not tasted either one of those you mentioned!:P Why don’t you bake both and and compare?

      Like

  11. Pei Ni Lim said

    hi jeannie, if im running out of lemon, is there anything i can substitute with?

    Like

    • jeannietay said

      Can use lime or orange juice or simple add more vanilla extract

      Like

      • May said

        Can I use white vinegar?

        Like

      • jeannietay said

        Yes

        Like

  12. May said

    Only use corn flour to bake and no nid to use cake flour?

    Like

    • jeannietay said

      Yep, just as the recipe said.

      Like

  13. May said

    the cream cheese is the block cream cheese right?

    Like

    • jeannietay said

      yes, Philadelphia or Tartura or even Anchor is fine

      Like

  14. Eileen Chong said

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

    Like

    • jeannietay said

      Preheat oven is usually until the oven light turns green. If not, just heat about 5-10 minutes.

      Like

      • Eileen said

        okay. Thank you.

        Like

  15. Xin said

    Can i use butter instead of canola oil?

    Like

  16. Fabio said

    I did, and my family LOVED IT. The taste is amazing. Next, I’ll try with orange, passion fruit… THANK YOU from Panamá!!!!

    Liked by 1 person

    • jeannietay said

      Hi Fabio, Glad you liked it! Thanks for the feedback:D

      Like

  17. NMJ said

    Is it ok not to chill overnight before cutting it?

    Like

    • jeannietay said

      if you don’t chill, it would be difficult to cut.

      Like

  18. […] recipe from : https://jeannietay.wordpress.com/2016/03/01/light-japanese-cotton-cheesecake/ jQuery(document).ready(function($) { $.post('http://lovefoodvideos.com/wp-admin/admin-ajax.php', […]

    Liked by 1 person

  19. Altaf said

    The oven temperature written in the recipe is for gas oven ?? Cos my oven is with fan , which temperature shall I adjust?? Thank you 💐

    Like

    • jeannietay said

      It’s electric oven in Celsius. for fan mode, reduce temperature by 20 Degrees.

      Like

  20. ikaputri3 said

    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🙂

    Liked by 1 person

    • jeannietay said

      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 said

        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🙂 Thanks

        Like

      • jeannietay said

        You can try to follow the 6″ recipe’s temperature. Probably need longer as more liquid in this recipe.

        Like

  21. pat4mick said

    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 😖

    Like

    • jeannietay said

      here you go:
      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.

      Like

      • Ken said

        I tried this recipe twice but top part always crack. Pls help!

        Like

      • jeannietay said

        it showed your oven temperature is too hot, you need to adjust it lower.

        Like

      • Ken said

        Water bath mean using hot water or room temp water?

        Like

      • jeannietay said

        hot water but not necessary to be boiling hot

        Like

  22. Lynn said

    Can use corn starch instead of flour?

    Like

    • jeannietay said

      yes, both are the same in this case.

      Like

  23. […] Original recipe from : Light Japanese Cotton Cheesecake […]

    Like

  24. Lynn said

    Can I use corn starch instead of flour?

    Like

    • jeannietay said

      Yes, it’s the same.

      Like

  25. Hazel said

    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

    • jeannietay said

      I baked mine at 160C. If you have been baking with 150C then go ahead. If taking too long to cook, next cake you can try 160C.

      Like

  26. Anis said

    Perfect!

    Liked by 1 person

  27. Bet said

    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😉

    Like

    • jeannietay said

      Can, why not? then you have to steambake

      Like

  28. Irene said

    what do you mean by bake the cake with water bath?

    Like

    • jeannietay said

      Also known as bain marie.

      Like

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