Authorfoodistisch
RatingDifficultyAdvanced

Fluffy Japanese Cheese Cake my sister made. She made 3 during the time back home but the recipe by Youtuber Michael Lim ("Japanese Cheese Cake / Basic Newly Improved Recipe") was her favorite.

These fluffy Cotton cakes have simple ingredients but to get that fluffy texture following the instructions is crucial otherwise it will stay dense like a German cheesecake.

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japanese-cheesecake

Yields1 Serving

🎉Ingredients
Tools

1

Preheat the Oven to 120°C. Fill a larger pan (larger than your cake pan) about 1-cm high with room temperature water. Put it in the oven. ATTENTION Oven Setting: Top and bottom heat elements without fan!!! Line the bottom and sides of the cake pan with baking paper.

2

In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth, not boiled. Remove from the heat. Sift in the flour and the cornstarch, whisking to make sure there are no lumps while the mixture is still hot. Then mix in the egg yolks until you get a smooth batter.

3

In another large bowl, beat the egg whites with a hand mixer. Gradually add the sugar while continuing to beat until soft peaks form.

4

Then add about ¼ of the egg whites into the yolk mixture. Stir slowly the top and then the bottom in circular motions to minimize air pockets. Transfer to a bigger bowl. Add ¼ of the egg whites again, stir slowly and repeat the process untill no egg whites are left. Don't over mix!

5

Pour the batter into the pan and shake to release any large air bubbles. Place the pan into the larger baking pan you already filled with water.

6

ℹBaking Temperature: 120°C
After 20 min., keep oven door closed. Increase the temperature to 150°C, continue baking for 15 min.
.
ℹBaking Temperature: 150°C
After another 15 min., open oven door, let it open for 10 seconds and then close back up, lower the temperature to 100°C
.
ℹBaking Temperature: 100°C
After another 40 min., turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 min.

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Ingredients

🎉Ingredients
Tools

Directions

1

Preheat the Oven to 120°C. Fill a larger pan (larger than your cake pan) about 1-cm high with room temperature water. Put it in the oven. ATTENTION Oven Setting: Top and bottom heat elements without fan!!! Line the bottom and sides of the cake pan with baking paper.

2

In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth, not boiled. Remove from the heat. Sift in the flour and the cornstarch, whisking to make sure there are no lumps while the mixture is still hot. Then mix in the egg yolks until you get a smooth batter.

3

In another large bowl, beat the egg whites with a hand mixer. Gradually add the sugar while continuing to beat until soft peaks form.

4

Then add about ¼ of the egg whites into the yolk mixture. Stir slowly the top and then the bottom in circular motions to minimize air pockets. Transfer to a bigger bowl. Add ¼ of the egg whites again, stir slowly and repeat the process untill no egg whites are left. Don't over mix!

5

Pour the batter into the pan and shake to release any large air bubbles. Place the pan into the larger baking pan you already filled with water.

6

ℹBaking Temperature: 120°C
After 20 min., keep oven door closed. Increase the temperature to 150°C, continue baking for 15 min.
.
ℹBaking Temperature: 150°C
After another 15 min., open oven door, let it open for 10 seconds and then close back up, lower the temperature to 100°C
.
ℹBaking Temperature: 100°C
After another 40 min., turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 min.

Fluffy Japanese Cheesecake
IngredientsDirections