Japanese Cheese Cake

A cotton soft cheese cake and I am submitting this post to Aspiring Bakers #6 : Say Cheese! (April 2011) by Jean from Noms I Must

Ingredients (in half recipe):
125 gr Cream cheese
25 gr Butter
50 ml Fresh milk
30 gr Cake flour
10 gr Corn flour
3 Egg yolks
1/2 tbsp Lemon juice
1/8 tsp Salt

3 Egg whites
1/8 tsp Cream of tartar
70g fine granulated / caster sugar

- Preheat oven 160C.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Beat in egg yolks, salt and lemon juice. Fold in flour and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Pour 1/3 egg white batter into cheese batter, then pour into egg white batter, mix well. - Pour into greased 6 inch round cake pan (don’t forget cover outer layer of pan with aluminum foil)
- Bake in a water bath for 1 hours or until set or golden brown. (Turn off the oven and leave it cool down in the oven with door ajar, this to prevent it from sinking)


  1. beautiful cheesecake DG i love this recipe to bits!

  2. Look really soft and fluffy! Save a slice for me please :)

  3. looks really fluffy and light! the top of the cake browned beautifully :)

  4. looks yummy! seems like everybody bakes this cake - ive gotta try! :)

  5. wow, this is amazingly soft..almost like chiffon!

  6. J3ss & Alice,
    I love this recipe too. You should try this, easy to make, simple and delicious.

    NEL, Jean, Neyeeloh and Lena,
    Many thanks to all of you for your kind words. :)

  7. Looks good DG. I made a cheesecake lately but it didn't turn out well. So I can only drool at yours.

  8. This looks really really soft and fluffy! Japanese cheesecakes are one of my faves!