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Japanese Cotton Soft Cheese Cake

Japanese Cotton Soft Cheese Cake

Cooking Time

Preparation Time : 15

Cook Time : 45

Total Time : 60


Serves 10

  • Cream cheese 100 gms

  • all purpose flour 10 gms

  • corn flour 10 gms

  • eggs yolks and white separated 3 nos

  • butter 1 1/4 tbsp

  • Sour Cream 2 tbsp

  • milk 100 ml

  • powdered sugar 40 gms

  • vanilla extract 1 tsp

  • cocoa powder for dusting 1 tbsp


  • 01

    Place egg whites in a very clean bowl. The bowl should be super clean a pinch of grease may spoil your cake.

  • 02

    Place the bowl of egg whites over a double boiler and start whisking it till it is frothy.

  • 03

    Once frothy remove from double boiler and add half of the sugar and whisk till stiff peaks stage. Keep it aside.

  • 04

    In another vessel add in cream cheese, milk, sour cream, butter and just melt by placing it over the gas stove.

  • 05

    Add in the egg yolks one by one in the cream cheese mixture and mix properly with each addition.

  • 06

    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.

  • 07

    Combine egg whites with the cream cheese mixture in 3 additions and add in vanilla extract

  • 08

    Pour this in a parchment paper lined tin and gently give it a tap to remove any air bubbles.

  • 09

    Bake this in a preheated oven at 160 degree in water bath for 45 minutes.

  • 10

    After 45 minutes let the cake cool in the oven itself and slowly unmold it.

  • 11

    Dust some cocoa powder over the cake and serve.



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