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Monday, 3 April 2017

Japanese Cheesecake 日式芝士蛋糕

Japanese Cheesecake aka Japanese Cotton Cheesecake - light, pillowy soft and fluffy texture. It's a combination between sponge and creamy cheesecake in both texture and taste. Not overly sweet, it's a perfect treat for one who love desserts.

The first time I baked this, I shared some with my neighbour. Few days later when I was about to ask her how she likes the cake, she came to me and asked 'Miki, do you own a bakery shop? Do you sell your cakes? the cake taste so good!'. That had made my day!

Take a closer look at the texture...

Photo updated 13 April 2017



250g Cream Cheese 奶油芝士 250克

120g Milk/ Whipping Cream 牛奶/动物性鲜奶油 120克

100g Unsalted Butter 无盐牛油 100克


5 Egg Yolk 蛋黄 5粒

60g Castor Sugar 细砂糖 60克

60g Cake Flour 低粉 60克

20g Corn Flour 玉米粉/粟粉 20克

Pinch of Salt  盐 少许


5 Egg White 蛋白 5粒

60g Castor Sugar 细砂糖 60克

1/4 tsp Lemon Juice/ Cream of Tartar 柠檬汁/塔塔粉 1/4 小匙

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Method: 步骤

1. Melt (A) in a double boiler. 

2.  When the mixture is slightly warm, add in sugar and egg yolk.

3. Sift in corn flour, cake flour and salt. 

4. Mix till no more lumps.

5. Add lemon juice/ cream of tartar into egg white, beat till frothy. Gradually beat in sugar and continue to beat until peak.

6. Fold meringue into egg yolk mixture by 3 batches.

7. Pour batter in a lined baking tray (7" square baking tin.)

Photo updated May 9, 2017

8. Bake in a preheated oven 150'C for 90 minutes, water bath method. When it's ready, open the oven door slightly for the cake to cool for 10 minutes before taking out from the oven. 

9. Remove from oven, put on a cooling rack to cool completely. Store in the refrigerator for 4 hours before serve.

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Some feedback from those who have tried this recipe:

By V Imellia Hijaya 

By Kelly Yip

By Kelly Yip

Made into rainbow JCC, By Kelly Yip

By Jasmine Ng

Recipe credit: Jaclyn San. Thanks for sharing such wonderful recipe.

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