Today Cake day | Japanese Cotton cheesecake

My very first blog post on a Saturday afternoon, its cake day. This soft, fluffy and moist cake is the famous Japanese cotton cheesecake. These are so nice and quite easy to make. I used the recipe from Alex Goh’s and adapted a bit. Using less cream cheese to make it less dense. I made a small one using a soufflé dish and decorated it with butter cream mixed with berries and forest fruits.

Fluffy and Moist  Cotton Cheesecake by Seeing Food

Ingredients for two mini cheesecakes:

55 gr cream cheese
45 ml milk
7.5 gr butter

15 gr flour
12 gr cornstarch
1.5 egg yolks

2 egg whites
pinch of salt
pinch of cream of tartar
35 gr sugar

  1. Cook the cream cheese, milk and butter in a small pan until smooth and set aside.
  2. Preheat oven at 160 Celsius and boil some water.
  3. After the cheese mixture has turned warm, mix in the flour and cornstarch. Stir until smooth.
  4. Put egg yolks into the cheese mixture and stir until well combined.
  5. In another clean bowl beat the egg whites until frothy. Add a pinch cream of tartar, salt and beat until soft peaks. Add the sugar gradually and beat until stiff (soft droopy peak that will hold its form).
  6. Fold 1/4 of egg whites into cheese mixture and then another 1/4 of the egg whites.
  7. Pour the cheese mixture with the egg whites into the remaining egg whites and fold again until mixed thoroughly.
  8. Pour the batter into a lined soufflé dish. You can line it with aluminum foil. Just need to line the inside. If you are using a cake tin, line the outside as well. To prevent the water from seeping into the cake tin.
  9. Place the soufflé dish into a slightly bigger shallower pan or in an oven tray. Fill the bigger pan/ oven tray with boiling water and put in the oven to bake at 160 Celsius for 45 minutes.
  10. Unmold the cake immediately after taking out of the oven. If not, the cake will shrink a lot.

2 thoughts on “Today Cake day | Japanese Cotton cheesecake

  1. Pingback: ❤ Cake| Raspberry Hokkaido chiffon cake 山莓北海道牛奶蛋糕 | Seeing Food

  2. Pingback: New type of cake? | Sponge cake X Japanese cotton cheesecake | Seeing Food

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