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    You are in: Home / Recipes / Cotton Soft Japanese Cheesecake Recipe
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    Cotton Soft Japanese Cheesecake

    Cotton Soft Japanese Cheesecake. Photo by Emily Han

    1/8 Photos of Cotton Soft Japanese Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    35 mins

    1 hrs 10 mins

    Southern Polar Bear's Note:

    This is a very soft and light cheesecake, not heavy and dense like New York cheesecakes.

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    Ingredients:

    Serves: 12

    Yield:

    8

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
    3. 3
      Melt cream cheese, butter and milk over a double boiler.
    4. 4
      Cool the mixture.
    5. 5
      Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
    6. 6
      Whisk egg whites with cream of tartar until foamy.
    7. 7
      Add the sugar into the egg white mixture and whisk until soft peaks form.
    8. 8
      Add the egg white mixture to the cheese mixture.
    9. 9
      Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
    10. 10
      Pour mixture into prepared pan.
    11. 11
      Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

    Ratings & Reviews:

    • on July 09, 2009

      55

      This is WONDERFUL!! It is like a cheesecake with an angelfood cake texture - but softer. It's kinda like eating a "dense cloud". And it's not too sweet, but just sweet enough. Pure cheesecake heaven!! This will be made many times over at my house and on special occasions. Thanks so much!! Made for Unrated Asian tag of 2009.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2013

      I just made the cake - it's in the oven. I prepared an 8" cake pan, and had much too much batter. Transferred to a 9" pan, and it almost overflowed - I'm afraid I'm going to have a mess in the oven. Could the 8" be a typo or mistake - or - what could I have done wrong?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2009

      45

      I love Japanese cheesecake and although I've tried many, many recipes both in English language and in Japanese, I still have not found one that I would say "this is it!" None of these are quite Japanese cheesecake and I really don't know what it is but if you ever had a Japanese cheesecake in Japan you would always remember it and judge all others by the standard. This one turned out a bit too eggy and again, the strong cream cheese taste is missing. However, this cake is a fine cake that's worthy of making and serving to your family and friends. Thank you for posting. Made for Asian forum's unrated Asian recipe tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cotton Soft Japanese Cheesecake

    Serving Size: 1 (66 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.4
     
    Calories from Fat 122
    70%
    Total Fat 13.6 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 129.0 mg
    43%
    Sodium 173.7 mg
    7%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.4 g
    1%
    Protein 5.3 g
    10%

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