The Sweet Spot

Pastry Chef & Traveler

Japanese Cotton Cheesecake

Ok, so I’ve finally decided to post this up. Why did it take me so long. Hrm, cause I have too many backlogs once again and I’m just a little fickle minded on which one to post first. Hehe This cake needs no introduction already. Though it has nothing to do with the recent disaster that happened in Japan,  but the cleverness and innovation of this cake is the clear winner here. Cladded between a heavy American type of cheesecake and the Asian style of sponge cakes, this Japanese cotton cheesecake is perfect for anyone from kids to adults, for those who prefer a lighter type of cake, or for those that can’t stand the strong pungent smell of cheese (Though I must say, cheese smells amazing to me, just not to other people).

This was kinda my 2nd attempt on cotton-like cheesecake, as far as I can remember. I can’t bake the same things too many times because my to-bake/try list may never end even after I die. The last I did was a chocolate orange marble cheesecake, similar but with shabby photos. Lol. I’m not saying my photos are very nice now, but just a tad better ;) Practice makes perfect after all right?

So back to the cheesecake, I don’t get why is Jusco selling this so called “cotton cheesecake” at only RM10 for about 7inches round cake. I mean, what IS IN it exactly? cheap cheese? Well, no such thing. Cheese flavour? oh possible. And it needs to be baked in a water bath for 1 hour. *looks at electricity bill* Ok so what exactly are in those cheap Jusco cotton cheesecake, can someone please enlighten me? Chemical leavening agents? Hrrrmmmm….

 

 

Japanese Cotton Cheesecake

(adapted from The little Teochew)

(makes 8″ round cake)

140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar or lemon juice
50g butter
250g cream cheese
100ml fresh milk
60g cake flour (can also use plain flour)
20g corn flour
1/4 tsp salt
1/2 vanilla pod, scrapped
zest of 1/2 lemon

1. Melt cream cheese, butter, milk, vanilla seeds and pod, over a double boiler. Strain the mixture through a sieve just to make sure there are no lumps of cream cheese. Discard the pod or wash, dry it and put it in your sugar container. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon zest and mix well.

2. Whisk egg whites with cream of tartar or lemon juice until foamy. Add in the sugar and whisk until soft peaks form. To prevent large holes, do not whisk egg whites at the fastest speed. Use a moderate speed to achieve soft peaks (and tiny bubbles).

3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan; make sure the paper is 1.5 inch higher than the pan as the cake will rise pretty high if u’ve done it right, with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage. Cover the top of the cake loosely with an aluminium sheet.

4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C. Remove the aluminium sheet after 50 minutes of baking.

5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

 

I made this cake for my niece’s birthday party. I actually made 2 of it at 1 go. They were GONE within seconds and there wasn’t seconds for anyone Lol, sorry pun. But that was cause I was just making it as a light snack before the food is served during the party. Little did I know, everyone was hungry before the party even started.

 

 

And just remember to line the sides of the pan higher than the pan itself so it doesnt stick onto the aluminium sheet on top. Mine got stuck hence the rough surface. Actually, I wouldn’t be bothered to line the sides for any cakes at all. But I guess the next time I make this, I’ll make an exception.

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20 Comments on Japanese Cotton Cheesecake

  1. pickyin @ LifeIsGreat
    Thursday, March 17, 2011 at 9:20 AM (3 years ago)

    Nice cake, I so need to make this. Am gonna try this weekend. I used to buy Jusco’s Japanese cheesecake when I was still living in KL. Perhaps they use flavorings more than cheese.

  2. Reese
    Thursday, March 17, 2011 at 9:50 AM (3 years ago)

    Nic Nice! This is my mum’s favourite even thought she likes strong cheese too..;p I think most probably its the light texture that she thought she won’t get fat after taking the whole cake…haha! Thanks for the recipe…:)

  3. anncoo
    Thursday, March 17, 2011 at 9:50 AM (3 years ago)

    Mmm…this is my favorite cheesecake. Love the light and cottony texture. Nice picture :)

  4. Juiyn
    Thursday, March 17, 2011 at 11:51 AM (3 years ago)

    Nice. My favourite. I also wonder how they can sell cheesecake so cheap. cheaper than cheese price. Maybe it’s true they using flavoring

  5. Jeannie
    Thursday, March 17, 2011 at 1:08 PM (3 years ago)

    I must try this again, haven’t been able to achieve success with this cake so far…yours looks so tall and nice:)

  6. Pei-Lin
    Thursday, March 17, 2011 at 1:25 PM (3 years ago)

    All of the cheesecakes I’ve made so far, Japanese souffle cheesecake is my family’s fave. The one I made months ago was 23 cm in diameter and I only had one slice. LOL! Yours looks good! Stellar pics, too.

  7. wendyywy
    Thursday, March 17, 2011 at 2:26 PM (3 years ago)

    Apasal the top black oredi geh?
    I think Jusco gets the cheese in bulk and they bake in bulk ma, surely can untung due to the bulk buy and bulk bake.
    Cannot compare to homebakes one la.

  8. Swee San
    Thursday, March 17, 2011 at 2:51 PM (3 years ago)

    wendy, I accidentally turned on the grill thats why there’s a black patch on top hehe

  9. Jasmine
    Thursday, March 17, 2011 at 4:02 PM (3 years ago)

    it look so soft and yummy! (:

  10. j3ss kitch3n
    Thursday, March 17, 2011 at 4:12 PM (3 years ago)

    my all time favorite! so cottony soft!

  11. ai wei
    Thursday, March 17, 2011 at 5:45 PM (3 years ago)

    my fave!!! hehe

  12. Che-Cheh
    Thursday, March 17, 2011 at 7:16 PM (3 years ago)

    I’ve tried this once… tak berjaya. Haha
    There’s one I like from Sogo.

  13. kirbie
    Friday, March 18, 2011 at 12:43 AM (3 years ago)

    I made this for the first time recently, but I need to try again because I didn’t get it exactly right. Your texture looks perfect.

  14. pigpigscorner
    Friday, March 18, 2011 at 5:20 AM (3 years ago)

    oh I baked one recently too! Still sitting in my draft..haha

  15. Jean
    Friday, March 18, 2011 at 10:40 AM (3 years ago)

    yours look too good! honestly better than those commercially sold! hey i have the exact thought as you when i baked my first cheesecake. Those in supermarkets are selling at less than ten sgd! wonder how they do it =/

  16. Sonia
    Friday, March 18, 2011 at 8:56 PM (3 years ago)

    Jusco one no cheese taste at all , not nice. Now I like you bake my own
    Cheese cake , hehehe.

  17. Emma
    Saturday, March 19, 2011 at 5:11 AM (3 years ago)

    Mmmm….I got to taste some of this recently and I must say it is DELICIOUS!

  18. gloria
    Saturday, March 19, 2011 at 7:30 AM (3 years ago)

    Look delicious and amazing! gloria

  19. Weng
    Sunday, March 20, 2011 at 6:48 PM (3 years ago)

    This is my favourite!! Yum! :)

  20. Ellena
    Friday, April 1, 2011 at 10:40 AM (3 years ago)

    My all time favourite. Two pieces pls :p

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