Pumpkin Japanese Cotton Cheesecake

This slideshow requires JavaScript.


250g cream cheese
120g pumpkin flesh (steamed and mashed, nett weight)
5 egg yolks
60g castor sugar
60g butter
150g full cream milk
50g cake flour
20g cornflour
1/4 tsp salt
1 tsp Vanilla extract

5 egg whites
1/4 tsp cream of tartar
70g castor sugar



1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar (60g), salt and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. Add mashed pumpkin and milk and use an immersion blender to blend until smooth. Remove from heat.

4. Add egg yolks one at a time and whisk well after each addition until smooth.

5. Add vanilla, and whisk again.

6. Sift flour and fold into mixture until fully combined. Set aside.

7. Whisk whites in a clean, dry bowl at low speed till foamy.

8. Add cream of tartar and increase speed while gradually add sugar (70g) and beat till before soft peaks stage.

9. Fold whites into batter 1/3 at a time. Fold with a hand whisk until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Remove 3 tablespoons of batter and add a teaspoon of cocoa powder. Gently mix with a spoon until well combine. Careful not to deflate batter too much.

10. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

11. Bake in a waterbath at 160C (no fan) for 80 minutes on lowest rack in the oven.

12. Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.




  1. maizan hanim said

    Dear jeannie

    I am so jealous looking at your cotton cheese cake…mine always shrink after taking out from oven..any advise on this?


    • jeannietay said

      Shrinking sure to happen, just how only depends on your stiff your meringue and how hot your oven is. The higher your cake rises during baking, the more it’s going to shrink while cooling.


      • maizan hanim said

        The meringue should be stiff peak?


      • jeannietay said

        Soft, beat slow and steady to achieve glossy meringue so that it’s stable.


  2. maizan hanim said

    thank you so much for the tips will try again…and will keep you updated on the results eheheheh


  3. Zonner said

    Nice recipe and thanks for the tips.

    Liked by 1 person

  4. I just got down a traditional cotton cheesecake after 3 tries, so this is very exciting! Pumpkin in my husband’s favorite, so thank you for posting this!

    Liked by 1 person

    • jeannietay said

      Hi! Just to let you know, the pumpkin is very subtle in this cake, I added it in for the colour lol!

      Liked by 1 person

      • LOL, well it looks gorgeous and I will still have to try it! Thanks for posting the recipe!


RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: