Does this look familiar? That's because you've seen it here. I made Cotton Soft Japanese Cheesecake this afternoon because I realised, horror of horrors, my Philly Cream Cheese was expiring next week!
I made 2 smaller cakes this time ... and almost had a kitchen disaster of epic proportions! My itsy bitsy teeny weeny oven couldn't accommodate the 2 cake tins comfortably! What was I thinking?!
I had to force the 2 tins in. It was such a delicate act manouevering cake batter in a hot oven. Sigh. Finally, I managed to balance one tin against the other on the rack, all these while allowing hot air to escape from my preheated oven. Thank goodness everything held in place for the baking. Phew, that was a close one!
I thought I'd show everyone the baby soft bottom of the cake ;)
I experimented not using a water bath. I was too lazy. I simply placed a tray of hot water at the bottom of the oven for some steam.
I did not use a loose base tin or springform, like I did previously, because I would have to wrap the bottom with aluminium foil to prevent seepage. I was too lazy. I used regular cake tins.
I did not line the tins with parchment paper. I was too lazy. I greased them generously, then floured them, and luckily, they unmoulded just fine.
One for me, one for you!
The eating though, made up for the near-kitchen disaster. The texture of this cake is out of this world. So soft and airy ... bliss at every bite!
Recipe here.
Notes from The Little Teochew:
1. Make sure you beat the egg whites till soft peaks form. This is critical.
2. I covered the tops with foil during baking to prevent browning. I only removed the foil towards the last 10mins. I also turned the temperature down, to about 140 degrees celsius so that the browning would be gentle and gradual. Know your oven. They all work differently.
3. I turned off the oven the moment the tops browned and left them in there for the next 20mins. After that, I left the oven door slightly ajar.
4. Turn the cakes out for cooling when the edges have separated from the sides of the tins.
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its okay dear. i get lazy on fridays/saturdays too!
ReplyDeleteheehee. still looking awesome though.
i find it so exciting when i have to find a recipe to use up whatever ingredient that's expiring! :P
makes it so challenging, and i love a good challenge.
good job dear :D
Ooooh this definitely lives up to its name; it most certainly looks cottony soft! I'm sourcing ideas for birthday cakes this November (4 family members' birthdays!), and I think I'll reserve this for my mom's birthday, even if it means I can't eat the cake :P Thanks for sharing, dearie!
ReplyDeleteLazy is my best friend :))but what beautiful results even with Lazy around...i know what u mean bout the small oven. I wish I had a huge oven too ..it wl cut down on cookie baking time during raya..:( but well down JU. Gorgeous as always :)
ReplyDeleteoh wow this looks good!! imma make it soon I have a blog of philly sitting in the fridge too
ReplyDeleteYou have done a perfect job with unmoulding. The first picture is a winner in my dictionary!
ReplyDeleteI have the same recipe too but I whipped the egg whites till stiff peak instead as I felt the texture is better. Also, I added in some matcha and turned it into a matcha cheesecake. Your cakes look fab, as usual ;-)
ReplyDeleteIt does look very light and airy.. I've been dreaming of cheesecakes.. I guess I'm going to make one when I find time to =)
ReplyDeleteI also baked cotton cheese cake 2days in a row, one for my gang dinner and one for my kids, I added peach and Savoiardi biscuits as the cake base.But your cake definitely look better than me, I seem not so know my oven, hahaha..
ReplyDeleteOh Yes, I know Lazy too!! But it all worked! You know what they say, Laziness is the Mother of invention. I have yet to try this, but have wanted to since your first post. I like the idea of 2 pans, so it can be shared.
ReplyDeleteI love the side that is soft as a babies bottom ;-)
Thanks....Diane
oh! I used to have this so often when i was living in singapore. thanks for the recipe!!!
ReplyDeleteoh u're from SG !! okay next time I'm there we shud meet up then u can bring me eat some nice food :P
ReplyDeleteI've never had cheesecake this way - it looks so nice and light and airy. Maybe I could pretend it's not even fattening? ; )
ReplyDeleteyum, looks amazing
ReplyDeleteSoft fluffy cheesecake...mmmm mmmm mmmm....I like :)
ReplyDeleteLook so tempting!!!!!!!!
ReplyDeleteI must say, as an avid reader/stalker since July, you've greatly inspired me to look back to my roots in terms of cooking - something I've always put off for later in life.
ReplyDeleteYour blog reminds me somewhat of an Asian version of Nigella, such affectionate writing! Now I shall go back to stalker mode hoho.
Brilliant! I baked a soft cotton cheesecake a few weeks ago too! Aren't they just marvellous (but also freakishly moreish).
ReplyDeleteouahw this is wonderful congratulations !!! thanks for the sharing !
ReplyDeleteand if yoy want a different way of cooking the hummus come and visit me : à bientot Pierre from paris
Looks as amazing as before! It's a reminder for me ;)
ReplyDeleteThese cheesecakes are beautiful! Wow.
ReplyDeleteWould love to try this cheesecake someday. But for the next 1-2 mths, I'm on a baking hiatus :(. Gotta bookmark this.
ReplyDeleteOMG I was just planning to make this! Yours look great.
ReplyDeleteThis looks absolutely like fluffy clouds! I will steal this recipe!
ReplyDeleteI have never had Japanese cheesecake before. How is it different from ordinary cheesecake?
ReplyDeleteCotton Soft is a perfect name for this cheese cake. Simply gorgeous!
ReplyDeleteJu, I tried making this cake today.. It is super delicious.. however, the cake is not fully risen like a sponge cake.. It is fully cooked. It looks like it has risen then sank... Could you please help? I will appreciate any guidance.. I a novice when it comes to baking.. Thank you so so much!!
ReplyDeleteHi Ju
ReplyDeleteI tried making the cake today. My cake does not rise properly, as I lined the sides with greaseproof paper. It collapsed inwards.
It's not fully cooked, not spongy too. Any further tips? I would try again in the near future. Thank you.
Mudpie Munkey
Hi Ju
ReplyDeleteI tried baking it a second time, it's definitely better than the first. But I find it difficult to melt the cream cheese thoroughly. I got clumps of it in my cake after baking. It's not as spongy as compared to the one in the picture. But definitely, it taste great! :)
I was so excited to spend a day with my boyfriend sans watching the world cup that I made this yesterday. It came out a treat, though our oven is very temperamental. Thank you, domestic goddess. ^__^
ReplyDeletehello! i am a new fan of your blogsite.I love it! Did ur japanese cotton cheese cake shrinked a bit as soon as u take it out of the oven? for me it had shrinked and had a wrinkles on its side..I love the pictures they have perfect no wrinkles on its side..WOW!!AMAZING!! I'm Sharee of Philippines..I'm now a follower of yours :-))
ReplyDeleteHi Ju
ReplyDeleteI tried the cake today.it rised well to a height but I realised there were holes all over the cake the top was not as pretty or smooth.what is wrong?
Ponde
Hi there,
ReplyDeleteI tried making this cake...and found it very easy to make and extremely delicious! Thanks for the post and recipe! :)
Esther
Hi Just wondering has anyone tried to freeze this cheese? I tried the recipe and doubled (one for my family and one to take for dinner at my sister) but it didn't rise like the picture so I tried it again and now I have 3 cheesecakes. It also didn't rise like the picture? any suggestions? opened the oven and let it cool gradually. It didn't "fall" as per say but didn't rise like yours
ReplyDeleteI have just popped mine into the oven and waiting patiently for it to come out. I hope it is successful. Thanks to your tips and tricks!!
ReplyDeleteMong
HI,
ReplyDeleteFinally I made this cheese cake yesterday. I made a base from choc biscuits and melted butter and top with this cheese cake. It was really good. the bitterness from the choc complements the sweetness and soft texture of the cheese.
Hi Ju,
ReplyDeleteMine tastes good. However, the texture is more dense and not as fluffy as yours even though my egg whites were soft peaks.
Also, I find it tastes abit eggy.. Kind of over ride the cheese taste. Do you think it's ok to remove one yolk?