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Spring Tomorrow
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Japanese Cheesecake Recipe | Cotton Cheesecake

Yes, yes, definitely remembered my cake flour this time! ๐Ÿ˜Š As mentioned in my last blog post, I did a Keto Cheesecake Recipe by accident because I forgot to add flour. ๐Ÿ˜‚ Today, I’m sharing my legit Japanese Cheesecake Recipe in which I’ve added some fresh lemon juice just to balance that richness of cream cheese.

Tastes as good as it looks!

While my husband prefers the keto version, I actually like this better. Because it reminded me of the same Japanese cheesecake I used to get all the time from a neighbourhood bakery that had ceased operation some years back. It was that taste of nostalgia that got me into making Japanese cheesecake.

Light, decadent cheesecake

Honestly, appearance wise, I wouldn’t say this Japanese cheesecake look too different from the keto one. Golden-brown crust with a little muffin top due to shrinking. This cake had more structure and was a little less jiggly. What I really liked was the moist and creamy centre and that lovely hint of citrusy lemon. Overall, it didn’t taste too cheesy so it wasn’t too rich or cloying. Light yet decadent.

When you combine and melt the cream cheese, sugar, milk, butter and sour cream (see Steps 1 & 2 in recipe below) in a bain-marie / double boiler, you have to keep whisking till you get a smooth mixture like above.

And it should look this perfectly smooth and somewhat shiny after you whisk in the egg yolks.

Raise the height of your cake tin with parchment paper if it is not high enough

During baking, this Japanese cheesecake will rise about 2″ above my 4″ tall (8″ diameter) cake tin so if you don’t have a tall cake tin, just line with parchment paper to raise the height.

I chilled the cake in the fridge overnight and it was absolutely heavenly when eaten cold. Hubby and I could easily devour the whole cake at once. ๐Ÿ˜›

If you love soft, fluffy and creamy cheesecakes, you really have to try making this! ๐Ÿ˜‰

Japanese Cheesecake Recipe
yields one 6″ cake
  • 227g cream cheese
  • 6 eggs (50g each), separated into yolks & whites
  • 40g cake flour, sifted
  • 90g sugar
  • 120ml fresh milk
  • 50g unsalted butter + extra for greasing tin
  • 40g sour cream
  • 2 tsp lemon juice
Combine cream cheese, 45g sugar, milk, butter and sour cream in a large heat-proof mixing bowl.
Place the bowl over a pot of hot boiling water on the stove and keep whisking till you get a smooth mixture with no visible lumps.
Remove from heat and whisk in the lemon juice and egg yolks, one at a time.
Add in the flour and mix till well combined with no visible streaks of flour.
Preheat oven to 180 deg C. Line the bottom of a 8″ cake tin (with removable bottom) with parchment paper and thoroughly grease the sides with butter. Wrap the outside bottom of the tin with foil.
Using a stand or hand mixer, beat the egg whites on low speed till foamy (about 1 minute).
Add in the balance erythritol. Continue to beat till soft peaks (about 3-4 minutes).
Add 1/3 egg white to the cheese-flour mixture. Use a spatula to fold it in.
Transfer the cheese-flour mixture into the balance egg white and fold till everything is well combined.
Pour the cake mixture into the tin. Run a bamboo stick through the mixture to remove any air bubbles.
Place the cake tin on a baking tray and fill up the tray with water.
Insert into the middle shelf of the oven and steam-bake for 15 minutes.
Reduce the temperature to 150 deg C and continue to steam-bake for 40 minutes.
Once done, turn off the oven and leave the oven door slightly ajar (put a wooden spoon in between).
Leave the cake in the oven for 30 minutes.
Take the cake out of the oven and place on a wire rack to cool for 20 minutes before removing the tin.
Chill in fridge for at least 4 hours or overnight.

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