Cheese Cotton Cake

Every time we have our pizza delivery order, my family usually will never touch the parmesan cheese given. In order not to waste it, I flipped thru my collection of recipes, found this recipe, modified into smaller portion and was quite happy with the end result.

The cake texture is actually not much different to Japanese cotton cheesecake. However, the taste of cheese in this cake is stronger because of sliced cheese compare to cream cheese. And with additional of only 1 tbsp parmesan cheese, it really made a different, it enhance the cheese flavour.

Source : Sedap

50 gr milk
35 gr butter
60 gr sliced cheddar cheese (around 3 pcs, cut into smaller pieces)

35g cake flour
15g corn flour
60 gr egg yolks
¼ tsp salt

75 gr egg whites
40 gr caster sugar
¼ tsp cream of tartar

1 tbsp parmesan cheese for sprinkle (optional)

Method :
- Preheated oven to 160C
- Melt milk, butter and sliced cheese using double-boiler method until thick. Remove it from double-boiler.
- While it still warm, add salt, shifted cake flour and corn flour, mix until well combined.
- While keep stirring, add egg yolks, stir until well combined. Set a side.
- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until soft peak form.
- Take 1/3 of white eggs batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- Pour into 10x30x4cm pan or 6” pan, wrapped outside with aluminum foil.
- Sprinkle parmesan cheese on top.
- Bake in water bath for 45 minutes or golden brown.
- Remove cake from the oven, and remove the cake from the mould immediately.
- Set aside to cool.


  1. Sliced cheese definately taste stronger than cream cheese :)

  2. Oh wow....that's such beautiful slices of cheese fine and so moist. I love that stronger cheese flavour. Would love to try, Thanks very much for sharing.

  3. WOW DG! This looks so good and must be cheesy with parmesan cheese added in it. Can't wait to try this ;D

  4. What a coincident! I also bake a light cheese cake today with leftover slice chedder cheese.

    Ur cake is very nicely baked!

  5. Wendyywy, Yes it is :)

    MaryMoh & Anncoo,
    Thanks very much.
    Give a try! It is really good, both in texture and taste :)

    Thanks Cook.Bake.Love,
    Wouw!! Hope to see your beautiful version soon :)

  6. we have this in Taiwan, most bakeries have it. But sadly, none of them have mastered it. In anycase, I love it with milk or perhaps even some berry coulis.

  7. DG, the cake look good, must b very cheesey too!

  8. Hi Made2Order,
    What do you mean by 'none of them have mastered it'? I ever heard from forum baking about Taiwan cotton cheesecake, and I wonder whether it is same like Japanese?

    Hi Jess@Bakeriecious,
    Yes, it taste just nice for my liking, not too strong. Thanks.

  9. Wow, this is a must try recipe, looks so soft and yummy, I have a lot of cheddar cheese, I will try this recipe for sure , Thanks DG :)

  10. Everything4sweets,
    You sure will like it, and don't forget to show me yours :)

  11. Hi DG, finally I made this cake yesterday, thank you so much for the recipe, really soft like cotton, and yummy too, I put the pictures in my blog.

  12. Hi Everything4sweets,
    Thanks for sharing with me and glad that you like it.
    I already see yours. Yours even better than mine, so tall, looks soft and beautiful baked.
    Well done!

  13. Hi DG, I had double the recipe so looks tall, thank you so much for sharing the recipe :)

  14. Hi DG,
    Love your artfully designed blog and the recipes, thanks for generously sharing them with us on the internet.
    Regarding this particular cheese cake recipe, are the cheese slices you use the same as those individually wrapped processed cheddar slices? Looking forward to trying this out as it sounds yummy. TIA.

    1. Hi TIA,
      Thanks for dropping by. Yes, I used the individualy wrapped processed cheddar slices. And pretty sure you will love it. Happy Baking!