Japanese Cotton Cheesecake

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:


238 g cream cheese
3/4 c milk, 2%
4 Tbsp butter
1/2+1t c cake flour
2 Tbsp cornstarch
6 eggs separated
1/4 tsp cream of tartar
3/4 c sugar
confectioners' sugar ( optional )
fresh berries (optional)
1 tsp vanilla

The Cook

Maria Pasicolan Recipe
Full Flavored
Las Vegas, NV (pop. 583,756)
Member Since Jan 2013
Maria's notes for this recipe:
this is a recipe taught to me by my Japanese girlfriend's grandma. She knew i love this dessert.

Until, New Year's Eve when my dinner menu was all Japanese, i thought of looking for the old recipe.

This recipee is dedicated to the late Mrs. Tanaka. this sure is a good recipe and it got a lot of praises.
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In a double boiler melt cream cheese in milk. when cream cheese has melted add butter and stir till melted and smooth set aside and cool.

In a separate bowl beat egg yolk and add half of the sugar and vanilla.
Add egg mixture to the cream cheese mixture. Add cakeflour and cornstarch (sifted) Blend till smooth. Set aside.
In a separate bowl, beat egg whites. Once frothy add cream of tartar continue beating and add half of the sugar gradually. beat until stiff but not dry,

Fold a dollop of the egg white into the batter, then transfer the batter to the beaten eggwhites. carefully fold in the batter cut and fold careful not to deflate the eggwhites.
Prepare 8" springform pan cover with parchment paper and make a neck.

Pour the batter, tap the pan to release air bubbles.
Bake at 350 F, 1 hr on hot water bath (bain marie)
turn off oven keep the door ajar for 10 min. before taking the cake out.

Cool in cooling rack for 30min.
Sprinkle with confectioner sugar and topping with fruit of choice is optional

Serve cold. Enjoy!

About this Recipe


1-5 of 18 comments

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user Gina Collier teddle38 - Jan 16, 2013
How much is 238g of cream cheese? How many packages is that?
user Sandy Mika mikasldy - Jan 16, 2013
user Bonnie Beck sailboat - Jan 16, 2013
238g = 8.39520295140343 ounces
user Bea L. BeachChic - Jan 20, 2013
Bea L. [coffeetime] has shared this recipe with discussion groups:
user Bonnie Beck sailboat - Jan 20, 2013
238 grams = 8.5 oz.

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