Cotton Soft Japanese Cheese Cake Recipe

Name: Cotton Soft Japanese Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 cups fine granulated sugar; 6 egg whites; 6 egg yolks; 1/4 teaspoon cream of tartar; 3 1/2 tablespoons butter; 1 1/16 cups cream cheese; 6 3/4 tablespoons milk fresh; 1 tablespoon lemon juice I omitted this; 7 tablespoons cake flour; 2 3/4 tablespoons corn flour; 1/4 teaspoon salt

Servings: persons

1 1/8 cups fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
3 1/2 tablespoons butter
1 1/16 cups cream cheese
6 3/4 tablespoons milk fresh
1 tablespoon lemon juice I omitted this
7 tablespoons cake flour
2 3/4 tablespoons corn flour
1/4 teaspoon salt

1
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
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 with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminum foil if you are using a springform tin, to prevent seepage.
4
Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree Celsius.

1103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/8 cups fine granulated sugar, 6 egg whites, 6 egg yolks, 1/4 teaspoon cream of tartar, and more.

Yes, Cotton Soft Japanese Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cotton Soft Japanese Cheese Cake

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