Cotton Soft Japanese Cheesecake

Prep Time
Cook Time
1h 40m
Ready In

"Found @ dianasdessertsdotcom & credited to Irene Oon 12 yrs ago, just the title of the recipe made me want a fork in-hand & a serving of Japanese cheesecake in front of me. Diana has a baking history much like my own. I was hopelessly inept until I gave up giving up & started practicing the baking art form. Now it's my favorite thing to do in my kitchen hands down. I don't always succeed, but I love the journey of trying. The recipe is being entered for play in Culinary Quest #3. Times were not given, were estimated by me & do not include cooling time for the cheese mixture. ENJOY!"

Original recipe yields 12 servings


  • Serving Size: 1 (174.9 g)
  • Calories 576.5
  • Total Fat - 43.7 g
  • Saturated Fat - 18.3 g
  • Cholesterol - 1352.4 mg
  • Sodium - 226.9 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 0.8 g
  • Sugars - 13.2 g
  • Protein - 21.4 g
  • Calcium - 183.1 mg
  • Iron - 3.6 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step 1

Melt cream cheese, butter & milk over a double boiler. Cool the mixture. Fold in the flour, cornstarch, egg yolks & lemon juice. Mix well.

Step 2

Whisk the egg whites w/cream of tartar until foamy. Add the sugar & whisk until soft peaks form. Add the cheese mixture to the egg white mixture & mix well.

Step 3

Lightly grease & line the bottom & sides of an 8-in rd cake pan w/baking paper or parchment paper. Pour the batter into the cake pan & bake at 160C (325F) in a water bath for 1 hr & 10 min or until set & golden brown. Allow to cool completely & store in your fridge to chill for best results.

Step 4

*NOTE: This recipe has been reviewed 233 times - so far. Some reviewers referred to it as a "cheesecake soufflé". Some commented that it was more work than a standard cheesecake, but SO worth the time. A couple even suggested that an "aluminum foil tent would keep it from browning too quickly. Just some points I thought you might want to know.*

Tips & Variations

  • No special items are required



Fantastic! This "cake" is light as a feather, but still retains the smooth cream cheese taste. Wow!Yes, it's a bit of work, but it is well worth the effort. Made for CQ3, Team Pi Rho Maniacs.

review by:
(28 Jul 2016)