Japanese Cotton Cheesecake Recipe by Fiona Lau

Japanese Cotton Cheesecake - Modifying by Fiona Lau 
Adapted from: RasaMalaysia


  • 250g Philadelphia cream cheese
  • 6 egg yolks
  • 50g castor sugar 
  • 60g salted butter ( I use SCS  Butter )
  • 120 ml Fresh milk ( I use Meiji )
  • 1 Tbsp. lemon juice
  • 70g cake flour ( I Prefer blue Jacket i find the flour is very silky and soft )
  • 20g cornflour
  • 2 tsp Vanilla Extract / Vanilla Bean Paste

  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 70g castor sugar 


  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. 
  2. Fold in the blue jacket flour ( cake Flour ), the cornflour, egg yolks, lemon juice and mix well.
  3. Make the meringue by whisking egg whites until foamy. 
  4. You can beat with a stand mixer or handheld mixer. 
  5. Add in the sugar and whisk until soft peaks form. 
  6. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. 
  7. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. 
  9. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
  10. Bake cheesecake in a water bath until set and golden brown at 160 degrees C (325 degrees F).

Fiona Lau

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