Japanese Cotton Cheesecake

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Much thanks to my friend Mandy for introducing me to this recipe. She is great at baking and her results inspire me a lot. You may see her recipe shared on Rasa Malaysia.

This is the 7th cake I have been baked so far and 5 out of 7 were cracked even though I followed every instruction and tip. Finally, I think I’ve figured out the culprit. It is because of the meringue, whisk until soft peaks form only as below picture.

 

INGREDIENTS:

 

60g/2 oz. all purposed flour

20g/1 oz. cornflour (cornstarch)
1/4 teaspoon salt

 

6 egg yolks
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice

 

6 egg whites

140g/5 oz. fine granulated sugar
1/4 teaspoon cream of tartar

 

METHOD:

  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
  2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
  3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 9-inch round cake pan (lightly grease and line the bottom of the pan with grease-proof baking paper or parchment paper).
  4. Bake cheesecake in a water bath for 1 hours 30 minutes or until set and golden brown at 150 degrees C (without fan mode).
  5. Leave the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically.
  6. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.

Notes:

  • I used 9-inch non-stick spring form round cake pan and lined the bottom with grease-proof baking paper or parchment paper. I also wrapped the base of the cake pan with 2 or 3 layers aluminium foil to prevent seepage.
  • As you can see my cake is not tall because I used 9-inch round pan.  Please use 8-inch round pan if you like your cake too be taller.
  • I used hot water for the water bath.

Bake With Paws

40 Comments

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  3. Does your site have a contact page? I’m having a tough time
    locating it but, I’d like to shoot you an e-mail. I’ve got some creative ideas for your blog you might
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    • Hi there, you may send me message via the CONTACT on top of the blog, black menu bar.
      Thanks:)

  4. Hi. Is cake flour same as self raising flour? If use super fine flour do i beed to add in baking powder?

    • Hi, From my understanding self raising flour already added baking powder. Cake flour and super fine flour are quite similar. You still need to add baking powder if you use super fine flour. Thanks

  5. Hi. This looks so delicious that I must bake it ?! But can I use just plain flour. I have not seen any cake flour at all in Sydney supermarkets. I bake a lot and just use plain flour with my cakes. Is this ok with this cake though?
    Thank you.

    • Hi, thank you for dropping by. Yes, it is fine to use plain flour or multi-purposed flour. Actually, I used plain flour for most of my cakes.
      Happy baking:)

    • Hi, thank you for dropping by and trying this recipe. Glad to hear this. Cheers:)

      • Going to try this again today with buttercream frosting on the top.

        • Thank you for trying this recipe. Please update me ya. Happy baking:)

  6. I tried to make these cheesecake and it was successful.. Thank you so much for your sharing. It’s quite easy to do it.

    • Hi, Thank you for trying this recipe. Glad to hear this. Yes, it is not that difficult. Happy b

    • Hi, Thank you for trying this recipe. Glad to hear this. Yes, it is not that difficult. Happy baking:)

  7. May I ask where you learned the Korean buttercream flowers? I’m very interesting to learn. Thanks

    • Hi, Thank you for dropping by. My teacher is My Dear Cake, Korea and My Flower Cake, Hong Kong. You may find them in facebook or Instagram. Thanks

  8. Any idea why my cake didn’t turn out like urs ? My surface was wrinkled n a bit sunk in after an hour in the oven w doors slightly open. it doesn’t have a nice dome like urs. But I did put it in the oven with door slightly open for an hour :/

    • Hi Joanna, Thank you for trying this recipe. Hmm… May I know what type of pan you used? Please do not use non-stick pan and grease the size of the pan. The cake still will sink a bit. Thanks

      • I use a 9 inch pan. Those of aluminium type w removable base. I line the sides n bottom w baking paper.

        • You may want to try this method:

          After 90 mins, remove the water bath and aluminium foil, then place the cake inside the oven on for another few mins (about 5 mins). This is to dry the side of the cake. Remove from the oven and drop the pan at a height of 10 cm onto a table top for couple of times. This will prevent cake from sinking.
          Unmould as soon as you can.

          I used this method for the rest of my cakes lately. I hope it works for you too.

  9. Hi! I tried your recipe using a 9″ round pan and my cake turned out to be only 3″ tall. Is that normal or does that mean it shrunk? 🙁

    • Hi, Thank you for trying this recipe. If you want a taller cake, please use the 8 inch cake tin instead. I used 9 inch round cake because at that point of baking I did not have 8 inch round cake tin. However, the cake will shrink a bit. I hope this helps.

      Cheers:)

  10. Oh dear. I specifically bought the 9″ pan coz I thought that was the size. Hahaha. Oh wells. Thank you anyway!

  11. No, no don’t worry. It’s not a problem! Thank you for the recipe:) 🙂 🙂

  12. Hi! Is it a must to refrigerate it after leaving it in the oven with the doors opened? Or can I just leave it at room temperature?

    • Hi, Thank you for visiting Bake with Paws. Your cake will not set and will be mushy if you just leave at room temperature.
      Cheers:)

  13. Hmmm. Then must I refrigerate it straight
    from the oven or must I let it cool down to room temperature first before refrigerating it?

    • Hi, Yes, please cool down in the oven with open door for one hour first then refrigerate it.
      Thank you:)

  14. Looks delicious! How do we test the temperature of the cheesecake at 150 degrees? You stick a thermometer in the cheesecake? Or the oven? The inside of the cheesecake should read 150 degrees?

    • Hi, thank you for dropping by. Please turn the oven to 150C. I did not use thermometer. Thanks

    • Hi, you may substitute with 1/2 tsp of lemon juice. Thanks:)

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