This Japanese Cotton Cheesecake recipe fits a 9 inch by 3 inch thick round baking pan. If you want your cheesecake to really jiggle, just use a slightly taller pan or fill up your pan about 1/4 inch below the rim.
But since I am just using my newly bought electric oven. I used a smaller cake pan. You may have to do it in two batch for a smaller cake mould.
After making this cake I realize I discovered a secret recipe. I just found out that the famous yema cake of Laguna are made of Japanese Cotton Cheesecake. I swear by the taste and texture they are exactly the same. I can never go wrong.
These Japanese Cotton Cheesecake Recipe is the best ever. Do take note that you’re not limited to just a cake version, but you can also try the cupcake mini version. Absolutely fluffy, soft and it melts in your mouth. It’s the best ever. Feel free to be unique with your cake and make your all time favorite frosting like the vanilla buttercream. Happy baking!
Best Ever Japanese Cotton Cheesecake Recipe
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese (I used Pauly)
7 tablespoons (100 grams) butter (Anchor Unsalted)
8 egg yolks
½ cup (60 grams) all purpose flour
½ cup (60 grams) cornstarch
8 egg whites
⅔ cup (130 grams) caster sugar
½ teaspoon cream of tartar
Powdered sugar, to serve
3 mixing bowls
Hot water, (for bain marie)
Electric beater (stand or hand mixer)
1. Prepare the parchment paper for the base and the side of your 9×3 inch cake pan. Line your 9×3 inch cake pan with parchment paper, including the side (cut a 4 inch strip of parchment paper and place to line the side of your cake pan.
2. Preheat oven at 320°F/160°C.
3. For Cream Cheese Mixture: In a small sauce pot over medium heat. Using a whisker, add milk, cream cheese (slice it in small pieces for quick melting) and butter until smooth. Remove from heat and let it cool.
4. I notice there are some lumps left behind so I used a strainer to strain the mixture until it becomes smooth. Don’t forget to scrape all sides to get all the mixture back. Set aside.
5. For Egg Yolks & Cream Cheese Mixture:
In another bowl, whisk the egg yolks until smooth, then pour in the cream cheese mixture, whisk it until well combined and smooth. Add and sift in the flour and the cornstarch. Whisk it and make sure there are no lumps left behind. Set it aside.
6. For the meringue: In another mixing bowl, use an electric mixer and beat the egg whites until soft peaks form from the tip of the beater. Gradually add the sugar by 2 batches and cream of tartar (Cream of tartar helps stabilize the egg whites on extreme heat). Continue beating until you see hard peak forms when you lift the mixer.
7. Combine the hard peak egg whites (meringue) in 3 batches and fold them into the egg yolk mixture gradually until the batter is just combined.
Notes: Do not mix it or it will deflate your meringue, just do the cut and fold method (for this stage). The mixture should look fluffy and airy and somewhat lumps of white meringue can still be seen. It means you’re doing it the right way. The meringue will make your cheesecake fluffy and jiggly.
8. Pour the batter into the parchment-lined pan and gently tap the pan on the counter once to release any big air bubbles in the mixture.
9. Bain Marie: Prepare a pan filled with 1 inch of hot water and place the cheesecake pan in the water.
10. Bake for 20-25 minutes. I baked it using an electric oven. The heat setting is set on both top and bottom heat. You can switch off the oven whenever you think you achieved the perfect golden brown on top.
11. If you want the jiggle effect of the cheesecake. Open the oven doors, let the heat gradually go down for a few minutes, remove pan from oven and invert pan into a wire rack. This technique will prevent it from deflating by controlling the residual heat flow.
12. Sprinkle the top of the cake with powdered sugar. Serve it warm and enjoy!