Cotton Soft Japanese Cheesecake

Cotton Soft Japanese Cheesecake

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I made this Cotton Soft Japanese Cheesecake for baking partners group created by Swathi. The cake is very moist and melts into your mouth like that itself. Thanks to Reeni for choosing this cake. Here goes the recipe.

 

Cotton Soft Japanese CheeseCake

 

 

Ingredients:

Finely granulated sugar-140grams
Egg whites-6
Egg yolks-6
Lemon juice-1/2tbsp
Cream of tartar-1/4tsp
Butter-50grams
Cream cheese-250grams
Fresh milk-100ml
Cake flour (here i used  plain flour)-60grams
Corn flour-20grams
Salt-1/4tsp

Cotton Soft Japanese CheeseCake

Preparation:

 Preheat the oven at 160°C.

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.

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Add the egg whites to the cheese mixture and fold well. Pour into an 8-inch round springform cake pan, lightly grease and line the bottom and sides of the pan with greaseproof baking paper.

Cover the cake pan bottom sides with silver foil  2-3 times in order to prevent water going into the pan.

Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

Leave to cool in the pan for a few minutes.

Cut a slice and enjoy this moist and delicious Cotton Soft Japanese Cheesecake.

Cotton Soft Japanese Cheesecake
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 
Course: Cake, Dessert
Cuisine: International
Keyword: Cotton soft Japanese cheesecake
Servings: 6 makes
Author: Pavani
Ingredients
  • Finely granulated sugar-140grams
  • Egg whites-6
  • Egg yolks-6
  • Lemon juice-1/2tbsp
  • Cream of tartar-1/4tsp
  • Butter-50grams
  • Cream cheese-250grams
  • Fresh milk-100ml
  • Cake flour here i used plain flour-60grams
  • Corn flour-20grams
  • Salt-1/4tsp
Instructions
  1. Preheat the oven at 160°C.
  2. 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.
  3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
  4. Add the egg whites to the cheese mixture and fold well. Pour into an 8-inch round springform cake pan, lightly grease and line the bottom and sides of the pan with greaseproof baking paper.
  5. Cover the cake pan bottom sides with silver foil  2-3 times in order to prevent water going into the pan.
  6. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
  7. Leave to cool in the pan for a few minutes.
  8. Cut a slice and enjoy this moist and delicious Cotton Cheesecake.

Other cake recipes for you from Pavanis kitchen

CHOCOLATE CAKE RECIPE

DOUBLE CHOCOLATE BANANA CAKE RECIPE

EASY SAVOURY SEMOLINA CAKE RECIPE

BANANA LOAF CAKE RECIPE

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