Cotton Soft Japanese Cheesecake

Cotton Soft Japanese Cheesecake from Pinay In Texas Cooking Corner


Yield one 8" cheesecake, 12 servings

  • 5/8 (1/2 +1/8) cup fine granulated sugar
  • 6 eggs, white and yolk separated
  • 1/4 tsp cream of tartar
  • 1/4 cup butter (1/2 stick)
  • 9 oz. cream cheese
  • 3/8(1/4+1/8) cup fresh milk
  • 1 Tbsp lemon juice
  • 1/4 cup cake flour /superfine flour
  • 1/8 cup cornstarch
  • 1/4 tsp salt


1. Melt cream cheese, butter and milk over a double boiler on medium heat until well combined. Remove from heat and allow to cool down.

2. Preheat oven to 325F. Lightly grease and then line the bottom and sides of an 8" round spring-form pan with parchment paper. All I have is a 7" round spring-form pan, so I had to use some brioche molds for the excess batter.

3. In a bowl, whisk egg yolks and lemon juice until egg yolks are well beaten. Add the cake flour, cornstarch and salt and continue whisking until well combined and free of lumps. Fold this into the cheese-butter-milk mixture until well combined.

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

5. Fold the cheese batter to the egg white mixture and mix well until you'be used up all the cheese batter. Pour into the prepared spring-form pan. Bake cheesecake in a water bath in the preheated oven for 50-60 minutes or until set and golden brown. Slightly open the oven during the last 10 minutes of baking. Leave the cheesecake in the oven for another 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.