Uploaded May 2025 | Updated September 2026, 1 week ago

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Japanese cotton cheesecake
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*Ingredients*
125 cream cheese
85g milk
30g butter
25g cake flour
10g corn starch
3 yolks
3 whites
65g sugar
5g lemon juice
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➡️ melt the cream cheese with the milk with double boil method
➡️ add butter and mix well
➡️ add sifted cake flour and corn flour, mix well
➡️ add egg yolks and mix well
➡️ sieve the batter (optional)
➡️ beat egg whites with lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to soft peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ Scoop out 2tbsp batter and pour the rest in the 6” tin (line paper at the bottom and lightly greased the side)
➡️ add 1tsp dark cocoa powder to the 2tbsp batter and mix well
➡️ use the cocoa batter to draw any of your favorite picture
➡️ Bake at 150C for 60-70mins with water bath method