160g cream cheese
120g milk (I used UHT milk)
40g flour (normal plain flour will do, I used superfine flour)
4 egg yolks
4 egg whites
1/8 tsp cream of tartar
100g sugar (I cut down to 80g)
Pinch of salt
1) Grease and line the bottom of two 20cm oval pans. Wrap outside of the pans in foil. (I used a 8" round pan, lined the bottom with baking paper and greased the side with butter.)
2) Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler. (I used a hand whisk to keep stirring until mixture became thick and smooth.)
3) Add (B) and mix until well combined. Add (C) and mix until well blended.
4) Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peak. Add it into the cheese mixture. (Do not draw circle. Fold in the egg whites from bottom to top.)
5) Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 mins. (I baked for 45 mins.)
6) Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.
If you use a skewer to test the readiness of the cake, do not bake until the skewer comes out clean. The cake will be overcooked by then. For cheesecake it is ok even if there is a little bit of batter stick on the skewer.
(Source of recipe: Alex Goh's Fantastic Cheesecake 《情迷芝士饼》)
我很喜欢做这个cotton cheesecake. 因为它很light and moist，可以吃很多也不觉得腻。ReplyDelete
Have you try steaming the cake before?
Thought of doing so.
I have never tried steaming this cake before, in fact, I never try to steam cheesecake.
If you ever try it, please let me know the verdict.
Hi Angel, I just baked this cake and it's soft and fluffy. Thanks for the recipe :)ReplyDelete
You are welcome! :)
Do you bake the cake at the bottom of the oven shelf of at the middle shelf? Thanks.
Hi Honey boy,ReplyDelete
I baked the cake at the bottom of my oven (lower rack).
I vitied your blog, you have a lovely blog and cute boy (I like your generous sharing of unique ingredients).
Hi Angel, I love your blog and m from Malaysia. Ive attempted to bake this japanese cotton cheesecake once but it failed. My cheesecake just wont rise/go up. I tried to bake for more than 1 hour and the cake was still wet and uncooked. I wish to have a 2nd attempt again but not sure what went wrong on my 1st attempt :D Btw, what do u mean by (Do not draw circle. Fold in the egg whites from bottom to top)? Just pour thhe egg whites without mixing?ReplyDelete
Sorry for the late reply. I hope my reply doesn't come too late for your 2nd attempt.
Cake not rising, this could be because the egg white is not properly beat (not enough beating or over beating). It could also due to the fold process that deflate too much volume built in the egg white. These are the 2 reasons I can think of but not limit to 2.
You still need to mix the egg white and egg yolk mixture.
To fold, cut vertically down to the bottom of the bowl, scoop some batter up towards you and flip the batter over on itself. As you fold, turn the bowl by a quarter of a round. Stop folding as soon as the ingredients have been incorporated evenly.
Use a large spatula to do the job. You will be able to incorporate more air in the mixture, more quickly.
Hope my two cents worth. Wish you great sucess in your 2nd attempt!
Your cake is so soft, moist & fluffy looking! =) I wish I could do this too.
Before my first attempt, I need your advice. I don't have a conventional oven and therefore, can I use the oven toaster to bake this cotton cheesecake? Should I place it on the middle rack or the bottom?
Tried baking this cake and I've met with some problems, would appreciate if you could give me some pointers to the followings:
1.though the cake is soft its kinda have a 'mushy' texture. Is it suppose to be like that?
2.even though I used a heated serrated knife to cut the cake, it sort of 'stick' to it unlike yrs which is so clean cut. Did I mess up somewhere along the way?
Btw, when cutting the cheesecake, it makes some 'noise' kinda like the sound made while scouping bubbles in a foam bath.(sry if I sound senseless to you.)
So long ur oven toaster has tempreture control function, you can bake this cake.
Place it at bottom.
Yes it is suppose to be a bit mushy but not too wet.
Based on ur question 2 and last paragraph, I suspect ur cake is under baked.
If u use a heated knife to cut the cake (this is what I did) your cake slice should be clean cut.
When touched the top, u should find it a bit springy. Sorry if my "tips" have mislead u. To be safe, next time please bake until the cake tester comes out clean.
Thanks for yr quick reply. Hey, don't worry, no apologies are required. I wasn't misled by yr 'tips' cos run out of satay stick so didn't check at all =D Now that you've mentioned, I think this cake could be under bake cos the side (rim) of the cake was pale not brown at all. Will give it another go sometime later.
You are welcome!
Just to share, personally I would rather 'overbake' than 'underbake', just to play safe. So sometimes if I am not sure, I would bake for another minute or so. Haha.
I always like Japanese Light Cheesecake. This post really inspired me. So I tried to yr recipe, and it worked out WELL!! I finished almost half when the cake was freshly out from oven ;)ReplyDelete
Thanks for sharing ;)
To have "inspired" someone is a big honour to me
I visited your blog and your "happy meal" has also inspired me. I hope I can make something close to your standard (which I doubt so) in future for my boy. :-)
I am glad that you like this Japanese Light Cheesecake. The recipe is definitely a keeper.
I tried to bake this cake twice but it fails. I have followed the instructions very carefully. The cake did rise at first but it will fall back down.
Would you please share your secret with me?
I would greatly appreciate! Thanks!
Sorry for the late reply.
I don't have any secret recipe.
This cake will shrink a little bit after cooked but should not be more than 20% (based on my experience).
A very important step of this cake is the beating of egg white. You need to beat to the right stage that is soft peak. If the egg white is too soft the cake won't rinse. If over beat (egg white become too hard) the cake will crack and shrink more.
In step 4, instead of adding all egg white to the cheese mixture u can try to fold in 1/3 first, gently mix and pour the mixture back to the remaining egg white.
When mixing, do not stir. Instead, use folding method, fold from bottom to top and while folding, use the other hand to turn the mixing bowl.
I hope my 2 cents worth. Please do not give up. Do try it again as this cake tasted really nice. Happy baking!
Thank you very much for your reply.
I will keep trying until I am successful. May I know what size of springform are you using? I used a 23cm/9 inches (Have tried 8 inches too) springform but the came turned out to be too thin [The unsuccessful one].
Let me know and I will keep trying!
You are welcome!
The size of cake you see in the picture is 8-inch.
The recipe amount is just nice for one 8-inch round pan or two 6-inch round pan.
hi,thank u very much for sharing tis recipe.i have tried your recipe and it turns out soft n nice.however it is not as soft after i put into the fridge.Besides that there r 硬块at the bottom of the cake.那些硬块石一大片聚在蛋糕底的。can u help me pls? thank uReplyDelete
Sorry for the late reply.
Regarding the 硬块is like "kueh" it could be due to the beating and folding of egg white. There are some discussion in the comments above, please refer there.
If the 硬块 is in small pieces here and there, it could be the undissolved cream cheese or lumpy flour mixture. The flour mixture can have small lumps if you add in the flour when the cream cheese mixture is hot (mustn't be hot, warm is fine).
I tried your recipe today. i halved it cos i never tried doing cheesecake before.
After im done baking. (40mins) my top dint turn brown like yours. infact its the same colour as when i put it in the oven.
the top is dry but inside 'watery'
so i increase the temp and baked it in the middle rack for 10 more mins.. and still the same.
I have never encountered what you have described before.
Therefore, I can only share with my my thoughts and I hope it make sense.
Could it be you have added too much water for the water bath? The height of the water should be around 2cm (based on the my cake size).
Is your cake batter very runny? If it is likely you have over mix th egg white and cheese mixture or under beat the egg white. There is some discussions on this topic in the comments above. You may want to hop over to take a look.
Do give it another try. Happy baking!
HI, we bought the same book ah~ReplyDelete
today i tried this cake and it was my first time.
Is the texture of the cake very moisture????
and the top of my cake isn't turn brown ah...
and i don't know why...
This comment has been removed by the author.ReplyDelete
Yes, normally for cheesecake the cake will stick on the knife. To have clean cut, u just need to heat the knife before cutting.
The top should turn brown but if urs is pale I think u may have underbaked the cake, try to extend the baking time.
thanksssz!! the cake is successful in the second time :))))))))ReplyDelete
Hi Angel, I did bake this cake twice already, but I not fully success, because the cake base always so wet and look undercooked, and it shrink in the centre. When it rise in the oven , it rises so high and crack as well, but after the full 45 mins I bring it out from the oven, it shrink so much, could tell me why, and I was use fan oven will that effect? And can I use cheddar cheese instead of cream cheese?ReplyDelete
Cake base wet, did u use a springform pan? If using springform, please wrap the bottom with 2 layers of alumnimium foil. Please do not use loose-bottom pan, even if u wrap with alum. foil the water can still go it, I tried before.
I am not using fan oven and i had never use fan oven before, so I am afraid I can't advise you in this area. As for rise and shrink, this could be due to many reasons. One reason could be the egg white, it should be beaten to SOFT peak only and NOT stiff. If beat till stiff the cake will crack.
Some cookbook and bloggers suggest to cool the cake in the oven with door ajar for 1 hour. I haven't ttied this method I think maybe you can try.
Replace cream cheese with chedder cheese? I think this is possible but since I didn't try before I can't tell u if this is 100% workable. Do share with me the outcome if u ever try it.
Congratulations on your success in second attempt! Same here, I only got it right on the second time I made this.
Hi, I love your blog very much. I'm going to try out your japanese cheesecake recipe. Just wondering could you beat the egg white with electric beater. Would it affect the result? thanksReplyDelete
Yes, feel free to use an electric beater to beat the egg white. I did that too. In fact, this is more preferred as you will not need to work so hard to reach the desired stage.
Hi, I baked this cake first time today and it looks great, texture is just perfect! I use lemon juice instead of cream of tartar so it turned out lemony and next time can add more sugar back! Thanks, your blog is great!ReplyDelete
Hi, I see that you've not put any baking powder but instead put corn flour. Is corn flour a replacement of baking powder?ReplyDelete
No. Corn flour is not to replace baking powder, it is to make the cake softer as it doesn't have gluten.
This recipe doesn't need baking powder because the egg white already gives the cake volume and helps it to raise.
i had baked twice the cake and did not succeed..the first time is the base was too hard(sort of a thick pc of cheese) while the second time the top of the cake cracked. can you enlighten me?
After we melt the cream cheese, butter and milk over a double boiler, do we need to let them cool down 1st before mix in superfine flour and corn flour?
may I know which brand of cream cheese are you using?
Thick base it could be due to the cake is not rising well. Please refer to my reply to Ally above. As for the crack top it could be due to your oven tempreture is too high or you have over beat the batter.
In the recipe it doesn't mention if the wait for the cream cheese mixture to cool down. I let it cool down a bit to about our body tempreture (not totally cold) before fold in the flour.
I use Kraft Philadelphia Brand cream cheese.
I am planning to use your recipe. Have a couple of questions need your advice:
1) May I know you use cream cheese and butter from which brand?
2) For cheesecake, the butter need to use expensive one?
3) For the water bath, can I put the pan into the baking tray with hot water, instead of buying another deep tray?
4) For the double boiler, do I really need a deep wok to put the water?
1）Cream cheese Kraft Philadelphia Brand. Butter any brand, usually I use SCS or Golden Churn.
2) As I think the butter is only very small amount, so it's not necessary to use expensive one but it's up to u.
3) Yes but if your baking tray is too shallow the the water may dry up before the cake is done. Then you got to add water halfway. Alternatively, you can put a few ramekins filled with hot water and put underneath the cake tin.
1) I have a porcelin serving bowl which I use as mixing bowl. This kind of bowl can put inside the baking oven to replace the tray during water bath?
2) I also have a glass bowl (for microwave oven). My round baking pan is just nice sitting inside th glass bowl. This kind of microwave glass bowl can be used to replace the tray during water bath?
You may use both type of bowls. My concern is porcelin and glass are usually thicker, if use it as tray will the heat transmition slower? Your cake may take longer time to get cooked. This is just my guess, if you happen to try out please let me know the result.
I tried bake the cake. It could not raise properly, and the surface cracked. I saw lotsa bubble holes.ReplyDelete
When I baked the cake, I put the water at the bottom, right above the water tray, I put grill tray so that I could put my cake on the grill tray. I did that because I did not have enough al foil to make sure 100% no water goes in from the bottom of the cake.
The cake cracked (with bubbles holes too) and could not raise, was it due to the egg white was overbeaten, too much bubbles inside the mixture and it broke the surface, left no volumn in the cake and thus the cake could not raise too?
You may read the comments above as there are discussion on these topics.
Your cake didnt raise properly could be due to
- egg white not beating to the right stage
- folding time deflate too much egg white and batter become watery
Your cake cracked it could be due to
- oven temp too high
- overbeating of egg white
And of course there are many other reasons, above is just the most common reasons that I can think of.
Your water bath method is ok, sometimes I also did that. If there is little crack on top should be fine too.
Suggest you search some videos from the internet for the demo, I find them very useful.
wow~ not a crack on the top! awesome!ReplyDelete
Hi Dani Ho,ReplyDelete
Thanks for your lovely comment.
Hi the an I substitute normal plain flour with cake flour or corn flour?ReplyDelete
You can substitute with cake flour but not corn flour.Delete
Hi , I tried this cake today . However, the based is a bit hard n top is soft ! Possible that I didn't fold the mixture well ? So the cream cheese at bottom n the egg white on top ?? EmelyReplyDelete
I think you may have over mix the batter.
There are a lot of discussion in the comments above regarding this problem. You may refer to the comments.
Hi, I've tried this recipe three times and every time was so perfect! Thanks for sharingReplyDelete
You are welcome! I am glad to hear that.
Hi Angel, I love this cake and have enjoyed baking it each time, evenReplyDelete
though at times its hit and miss.
what I want to know is how do you remove the cake from the pan? Or what is the best way without damaging anything. At times the top can still be a little moist and if you turn it onto a wired rack you can lose bits of the top or it loses its shape. Removing the paper from the bottom can be a chore as well, if you dont turn the cake upside down on the rack.
Secondly, some recipies call for "cake flour" which is not readily available
for me, and I gladly use corn - is there a difference in texture? I find
corn flour normally gives a drier texture.
I stumbled upon your blog purely by accident, and have enjoyed reading it since.
Thanks and regards,
Can I line the pan with aluminium foil?ReplyDelete