Japanese Cotton Soft Cheese Cake

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Japanese Cotton Soft Cheese Cake


Cooking Time

Preparation Time :15 Min

Cook Time : 45 Min

Total Time : 1 Hr 0 Min


Serves : 10
  • 100 gms cream cheese

  • 10 gms all purpose flour

  • 10 gms corn flour

  • 3 nos eggs yolks and white separated

  • 1 1/4 tbsp butter

  • 2 tbsp sour cream

  • 100 ml milk

  • 40 gms powdered sugar

  • 1 tsp vanilla extract

  • 1 tbsp cocoa powder for dusting


  • Place egg whites in a very clean bowl. The bowl should be super clean a pinch of grease may spoil your cake.
  • Place the bowl of egg whites over a double boiler and start whisking it till it is frothy.
  • Once frothy remove from double boiler and add half of the sugar and whisk till stiff peaks stage. Keep it aside.
  • In another vessel add in cream cheese, milk, sour cream, butter and just melt by placing it over the gas stove.
  • Add in the egg yolks one by one in the cream cheese mixture and mix properly with each addition.
  • Sieve in the flour and gently mix it till well combined. Strain the mixture for a smooth texture and add in the remaining sugar and again mix well.
  • Combine egg whites with the cream cheese mixture in 3 additions and add in vanilla extract
  • Pour this in a parchment paper lined tin and gently give it a tap to remove any air bubbles.
  • Bake this in a preheated oven at 160 degree in water bath for 45 minutes.
  • After 45 minutes let the cake cool in the oven itself and slowly unmold it.
  • Dust some cocoa powder over the cake and serve.