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Cotton Cheesecake / Japanese Cheesecake

Light and fluffy yet creamy and decadent. This is the perfect combination of sponge cake and cheesecake!

This is my new favorite dessert and after you try this recipe it will become your favorite too. It’s the perfect combination of sponge cake and cheesecake in both taste and texture. What I also love about this cake is that it’s not overly sweet as some cakes can be. The combination of fluffy cake with creamy and slightly tart cream cheese is absolutely heavenly and I hope you enjoy the recipe as much as I do. Please note this recipe can be a bit tricky. Watch the video and follow the steps exactly. Happy Baking!

Notes on the Recipe, Tips and Tricks

As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. About 1 hour before, take the eggs out of the fridge. The cream cheese and butter should be soft and spreadable for this recipe. If these ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.

Eggs are easiest to separate when they are cold. Egg whites are best beaten at room temperature to achieve the fluffiest texture. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.

I am using an 8 inch x 3 inch round springform pan. If using a pan less than 3 inches high, line the pan so the parchment paper extends about 2 inches above the pan. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to no more than 4 inches tall. Too much paper will prevent the top of the cake from browning nicely.

The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial. Additionally, the water bath insulates the cake and allows it to bake at a consist temperature. These factors are important for achieving the fluffy and moist texture for the cake.

Be sure to fold the egg whites into the batter. Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)

As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking. Then bake the cake until the top is golden brown. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! Depending on your oven it may take up to 1 1/2 hours. Again, this is just fine.

If your cake cracks on top, the heat is too high or the cake is too close to the heating element. Make note of this and adjust these things the next time.

This cake will shrink (about 1/2 inch or so) after cooling so please don’t despair. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.

Refrigerate the cake for at least 4 hours before eating. The cold air sets the cream cheese and greatly improves the flavor and texture.


If you enjoyed this recipe, you may also like: Sponge Cake (Banh Bong Lan) and Orange Chiffon Cake with Edible Flowers.

Ingredients

5 large eggs (at room temperature)
1/4 tsp cream of tartar
1/2 cup sugar, divided
8 oz cream cheese (at room temperature)
1/2 cup low-fat milk
1/4 cup unsalted butter (at room temperature)
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp cornstarch

8 inch round springform pan

Directions

Line the bottom and sides of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.)  Bake the cake for an additional 10-15 minutes to brown the top.

Turn off the oven, open the oven door slightly (about 2-3 inches) and let the cake cool in the oven for 1 hour.

Remove the cake from the pan. Place on a plate and refrigerator for at least 4 hours.

Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

Yields: 8 servings

If you enjoy this recipe, you may also like: Sponge Cake (Banh Bong Lan) and Orange Chiffon Cake with Edible Flowers.

Tools I Love and Use in My Kitchen

    

This unique tasting cake is a cross between a sponge cake and cheese cake and is absolutely heavenly!

Simply Amazing Japanese Cotton Cheesecake | recipe from runwayrice.com

This unique tasting cake is a cross between a sponge cake and cheese cake and is absolutely heavenly!
Print

Cotton Cheesecake / Japanese Cheesecake

Course: Dessert
Cuisine: Asian, Japanese
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 265 kcal
Author: Trang
This is my new favorite dessert and after you try this recipe it will become your favorite too. It’s the perfect combination of sponge cake and cheesecake in both taste and texture. What I also love about this cake is that it’s not overly sweet as some cakes can be. The combination of fluffy cake with creamy and slightly tart cream cheese is absolutely heavenly and I hope you enjoy the recipe as much as I do. Please note this recipe can be a bit tricky. Please watch the video and follow the steps exactly. Happy Baking!

Ingredients

  • 5 large eggs at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar divided
  • 8 oz cream cheese at room temperature
  • 1/2 cup low-fat milk
  • 1/4 cup unsalted butter at room temperature
  • 1 Tbsp lemon juice
  • 1/4 cup all-purpose flour
  • 2 Tbsp corn starch

Instructions

  1. Line the bottom and sides of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
  2. Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).

  3. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
  4. Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

  5. In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

  6. Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
  7. Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
  8. Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

  9. Turn off the oven and open the oven door slightly (about 2-3 inches) and let the cake cool in the oven for 1 hour.

  10. Remove the cake from the pan. Place on a plate and refrigerator for at least 4 hours.

  11. Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

Notes, Tips & Tricks

  • As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. About 1 hour before take the eggs out of the fridge. The cream cheese and butter should be soft and spreadable for this recipe. If these ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.
  • Eggs are easiest to separate when they are cold. Egg whites are best beaten at room temperature to achieve the fluffiest texture. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.
  • I am using an 8 inch x 3 inch round springform pan. If using a pan less than 3 inches high, line the pan so the parchment paper extends about 2 inches above the pan. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to no more than 4 inches tall. Too much paper will prevent the top of the cake from browning nicely.
  • The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial. Additionally, the water bath insulates the cake and allows it to cook at a consist temperature. These factors are important for achieving the fluffy and moist texture for the cake.
  • Be sure to fold the egg whites into the batter. Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)
  • As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking. Then bake the cake until the top is golden brown. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! Depending on your oven it may take up to 1 1/2 hours. Again, this is just fine.
  • If your cake cracks on top, the heat is too high or the cake is too close to the heating element. Make note of this and adjust these things the next time.
  • This cake will shrink (about 1/2 inch or so) after cooling so please don’t despair. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.
  • Refrigerate the cake for at least 4 hours before eating. The cold air sets the cream cheese and greatly improves the flavor and texture.

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186 Responses to Cotton Cheesecake / Japanese Cheesecake

  1. Karen February 12, 2017 at 7:57 pm #

    Hello, this is the first time I made this cheesecake and it was absolutely delicious! The recipe said to place it in the fridge for 4 hours, unfortunately, I couldn’t wait so right after it cooled down I ate it and in less than 1 hour my family and I already ate half of it. My dad loved it very much. He kept saying how much he miss Japanese food and how good Japanese foods are. I will be making this again tomorrow as my mom’s request. I am very thankful to have come across this and your wonderful YouTube channel. Thank you so so much for this wonderful recipe! My family and I absolutely loved it!

    • Trang March 1, 2017 at 10:36 am #

      Hi Karen,
      Your comment brought a big smile to my face! Nothing makes me happier than when a reader is successful with a recipe. Great job to you and I am so glad your family enjoyed the Japanese Cotton Cheesecake.
      Thanks for taking the time to share your results. 🙂

  2. Momo February 7, 2017 at 7:27 am #

    Hello, Trang! Thank you for this recipe. This is the first recipe I tried, and after the cake came out so nicely, I knew I didn’t have to look for anything else. I love how it tastes, and the texture is great! I still have to practice working faster, though–the egg whites separate when I let them sit too long. Nevertheless, thank you again for explaining the steps easily. Although it was tiring, it was very fun to make, and my family loved the result. 🙂

    Momo

    • Trang February 10, 2017 at 8:14 am #

      Hi Momo,
      Congrats! I am so glad to hear you were successful with making this Cotton Cheesecake. Great Job! Every time you make it, it’ll get better and better. Thanks for trying my recipe and sharing your results. 🙂

  3. Peggy February 6, 2017 at 6:31 pm #

    The shrinkage problems may be due to not allowing the egg whites to come to room temperature before beating them or too high an oven temperature that’s too hot.

  4. Mai January 23, 2017 at 2:35 am #

    Mine failed! I tried it today and my cake was completely deflated when I took it out of the oven. It was really sad 🙁 I followed the recipe pretty closely, beat the egg white until soft peaks appeared, folded it into the batter gently, left the cake in the oven for an hour after it was done, and I just can’t figure out what went wrong!?

    • Trang February 4, 2017 at 6:58 pm #

      Hi Mai,
      I am sorry to hear you had some trouble with this cake. How long did you bake your cake? Did you use the cream of tartar to help stabilize the egg whites? It’s normal for the cake to shrink after cooling. How tall was your cake after baking and how tall was it after you removed from the oven?

  5. Allison January 21, 2017 at 5:35 pm #

    I was brave today and tried it. Oh. My. Goodness. I should have cooked it a bit longer but I couldn’t tell if the slight wetness at the bottom was from needing more time or because some water seeped into my foil. There seems to be no good way to wrap it so none gets in but I will try again next time to do a better job. Now as for the taste….. like eating a pillow of air. The first flavor is a bit eggy but not bad, almost like egg custard, which I love. But it finishes with a smooth cheesecake taste. It is so light and fluffy that I could easily eat more than I should. I did warm my husband that if I get up tomorrow and it is gone, he is in BIG trouble. Great recipe and I cannot wait to practice it again. Thank you for sharing this

    • Trang January 22, 2017 at 2:11 pm #

      Hi Allison,
      Awesome job! It sounds like your Cotton Cheesecake was a success the first time. Now that you’re familiar with the recipe, you can experiment and adjust the recipe if needed. It sounds like your husband would like his own cake! Thanks for taking the time to share your results with me. Happy Baking!

  6. Juliet Jau January 17, 2017 at 6:38 pm #

    Hi Trang, im newbies in this baking world
    May i know how to convert the measurement 1/4 cup into gram? Thanks

    • Trang January 19, 2017 at 9:39 am #

      Hi Juliet,
      I use an online converter that allows you to specific the ingredients, sugar, all-purpose flour, etc and then the conversion factor. 1/4 cup all-purpose flour is about 31 grams. Good Luck!

      • Juliet Jau January 24, 2017 at 5:55 pm #

        Hi Trang, thank you so much.
        Ya, manage to bake it…its so yummy.
        Thanks for the recipe.

        • Trang January 26, 2017 at 8:34 pm #

          That’s awesome Juliet! Kudos!

      • Adele January 29, 2017 at 8:16 pm #

        Hi,

        1/4 cup unsalted butter is 31 grams too?

        • Trang February 4, 2017 at 6:14 pm #

          Hi Adele,
          1/4 cup butter is about 57 grams.

  7. Bellcaunion December 30, 2016 at 1:03 pm #

    I really want to try this recipe but was wondering about the lemon juice. Does it make it taste like lemon? If it does could I substitute lime instead?

    • Trang January 11, 2017 at 8:37 pm #

      It’s not too tart but if you’re concerned you can skip it. Limes would work too.

  8. Mimi December 24, 2016 at 6:00 pm #

    I’ve made this delicious cake three times and it’s been perfect every single time! Thanks for this easy recipe!

    • Trang December 28, 2016 at 8:03 pm #

      Hi Mimi,
      That’s wonderful! So glad to hear you enjoy the recipe. Thanks for sharing your results! 🙂

  9. LC December 11, 2016 at 9:58 am #

    I have this cake baking in the oven right now and I’m so excited to see how it turns out 🙂 One thing I noticed, though, is that the batter is quite lumpy after mixing in the butter. I understand the sieving through a strainer eliminates the lumps, but I’ve seen videos of this recipe where the cream cheese, milk and butter are melted on the stove before incorporating the flour and egg whites. Would that method also work with YOUR recipe? Yours is the only recipe I’ve found with measurements that I can understand (cups instead of grams) and it’s really easy to follow. I’m just wondering if next time, I can melt the cream cheese and butter first to make the batter smooth. Thanks!

    • Trang December 16, 2016 at 10:02 am #

      Hi LC,
      You can use a double-boiler to combine the cream cheese, milk and butter and you’ll have a smooth and lump-free batter.
      How did your cake turn-out?

  10. Prakruthi November 28, 2016 at 6:52 am #

    Hi trang,I tried this cake today and followed every step as you said everything was going fine but at the end after the cake is done while cooling time the cake started shrinking ,it shrink to half of its size,the taste
    Is good,but I really don’t know why it shrinked, can u
    Plz help me…I want to give one more try

    • Trang December 4, 2016 at 11:58 am #

      Hi Prakruthi,
      The cake will shrink about 1 inch but not quite half the size. I suggest whipping the eggs a bit less next time. This may help with the deflating as there could be too much air in the egg whites. Make sure to bake the cake for the allotted time. IF the cake is baked too quickly the walls may not be solid enough to hold up the cake and when it cools it collapses. Give it another try. Good Luck!

  11. YM November 12, 2016 at 7:31 am #

    Hi trang! Your recipe is fabulous and easy to follow. Made one today. The only improvisation i made was beating the egg last. It turned out exactly how its meant to be. Thanksss a lot!

    • Trang November 18, 2016 at 3:45 pm #

      Hi! I am thrilled to hear the Cotton Cheesecake turned out well for you. Kudos! 🙂

  12. Aslayha November 11, 2016 at 2:04 am #

    Is it possible to put a pot or pan with water next to the cake instead of placing the cake tin in the water, because won’t get as warm so the cake won’t cook properly causing this rubbery texture.

    • Trang November 18, 2016 at 3:49 pm #

      Hi, Yes, if you’ve made this and the bottom of the cake has a rubbery texture, (due to the cake being boiled by the water rather than baked.), try placing the water bath next to or underneath the cake. Good Luck!

  13. Lynn Adams November 7, 2016 at 5:57 am #

    Hello! I really want to make this for my daughter’s birthday and take it to her office to share with co-workers. Is it possible to make this as cupcakes? What would I need to do to make that? I think if I used paper liners in a cupcake tin and set the tin in the hot water to bake, it would work. How full should the cupcake liners be filled, how long (approximately) to bake them. I don’t want to go to all the work and waste the ingredients to find out my theory was wrong! Thanks for any thoughts you may have on making this as cupcakes!

    • Trang November 18, 2016 at 4:10 pm #

      Hi Lynn,
      You can definitely make these as cupcakes. It’s almost the same as making standard cupcakes: Prepare the baking tin with cupcake liners. Fill the cupcake wells 2/3 full. Prepare the water bath and set the cupcake tin inside. Bake at 315 degrees F for 28-35 minutes. Check for doneness using a toothpick. Good Luck and looking forward to hearing how it turns out for you and I hope your day and her co-workers enjoy them!

  14. Isabel November 2, 2016 at 6:30 am #

    Hi Trang,

    Your recipe was awesome. I tried it and it tasted yumm but it never rose except for an inch. what could have gone wrong ? Though I dint have a piece left to have another bite.

    • Trang November 3, 2016 at 5:02 pm #

      Hi Isabel,
      I think the problem may be with the egg whites. Try whipping the egg whites a bit less. They should be light and fluffy. Good Luck!

  15. Bobby October 29, 2016 at 9:47 am #

    Hi Trang.

    Everything worked perfectly fine in the recipe, BUT

    I added strawberries puree to make it strawberries flavour. But it seems that it doesnt come out properly.
    It become wet in the centre and messed up the texture. Should replace the milk as strawberry puree already has water in it? Or should i use more flour/corn statrch? Or emulsifier? Thank you

    • Trang November 18, 2016 at 4:23 pm #

      Hi Bobby,
      I am sorry to hear your cake didn’t turn out quite right. It’s a delicate balance with this cake and I’ve found adding powdered flavorings (matcha, chocolate, etc.) or extracts work better with this recipe than fresh or liquid ingredients. How much puree are you adding? You can try to balance the liquid by adding half of the amount of all-purpose flour, 2 Tbsp puree, add 1 Tbsp all-purpose flour. Let me know how it turns out for you the next time around. Good Luck!

  16. Breanna October 24, 2016 at 3:52 pm #

    What do you if you do not have a spring form pan?

    • Trang November 3, 2016 at 5:13 pm #

      You can use a pan that’s not springform. The springform makes it easier to remove the cake. Good Luck!

  17. aimeeSweetie October 12, 2016 at 5:48 am #

    Hi Ms. Tang,

    Questions: Do I have to preheat the oven on top or it should be down fire only? By the way, my oven is conventional so what is the set of temperature. I am planning to bake this cake for my sister birthday.

    Thank you for your time and for your recipe.

    God bless!

    • Trang October 13, 2016 at 1:42 pm #

      Hi Aimee,
      Yes, preheat the oven using both top and bottom heating elements. Use the temperature as per the recipe for a conventional oven. Good Luck with the recipe and I hope your cake turns out great for your sis’s birthday! 🙂

  18. Braian October 2, 2016 at 10:48 am #

    Hi! I really enjoy your recipe, I did it but the problem was, the cake didn’t rise, could it have been, maybe, because it got water inside the pan? Or was because i didn’t whip the egg whites correctly.

    • Trang October 13, 2016 at 1:44 pm #

      Hi Braian,

      It’s most likely due to the egg whites as the whipped egg whites are what make the cake rise. I hope you’ll give it another try.

  19. charly September 15, 2016 at 1:28 pm #

    hi, is it possible to do it by layers of color?should i freeze between layers and then bake?
    if i freeze it after cooked, at the process of defrost will it become soggy?
    sorry for my grammar mistakes, english is not my native language

    • Trang September 16, 2016 at 7:04 pm #

      Hi Charly,
      Are you asking about making layers for the Cotton Cheesecake or another recipe? What layers are you thinking–different flavors?

    • Methania Rezzy September 28, 2016 at 12:48 am #

      Hello Trang if I use cake flour and maizena instead do you think add the corn starch it will help to rise the cake?

      • Trang October 11, 2016 at 6:20 pm #

        Hi Methania,
        The cornstarch improves the texture of the Cotton Cheesecake but I don’t think it makes the cake rise. What makes the cake rise is the whipped egg whites.

  20. Fatimah July 29, 2016 at 2:12 pm #

    Hi Trang,
    I have tried the recipe and I have added vanilla extract to it and it turned out really good, my family and I loved it. Thanks for the recipe and the video.

    • Trang July 30, 2016 at 9:38 am #

      Hi Fatimah,
      I am so thrilled to hear you were successful and I am glad your family enjoyed the Cotton Cheesecake. Great job to you!! Thanks for stopping by to share your results. 🙂

    • Lem August 10, 2016 at 7:44 am #

      Can i use cake flour instead as i dont have AP flour right now.

      • Trang August 10, 2016 at 8:36 pm #

        Yes, using all cake flour is just fine.

  21. Annette ah you July 28, 2016 at 7:14 pm #

    Can you freeze the cheesecake? Meaning left over can it freeze well?

    • Trang July 30, 2016 at 9:36 am #

      Yes, you can freeze the leftover cake. I like to cut into single-serving portions prior to freezing. I have a sweet treat whenever I get the craving for Cotton Cheesecake! 🙂

  22. sophia July 23, 2016 at 8:33 pm #

    Hi Trang,

    I’ve made this cake twice now and both times the top has ugly cracks. I am using a 6″ pan because I wanted a taller cake. The water for the water bath is boiling hot, could this be the reason why it’s cracking? I will try folding and tenting a parchment sheet over the pan to prevent cracking. Any other suggestions?

    • Trang July 24, 2016 at 1:26 pm #

      Hi Sophia,
      The cracking is mostly likely because the top oven heating element is too hot or too close to the cake. Try reducing the oven temperature a bit, lowering the cake on the oven rack or covering the pan with foil or parchment paper.
      Good Luck!

  23. Sharmaine Drilon July 19, 2016 at 3:31 pm #

    Hi Trang!

    Saw your video on YouTube and I thought I’ll give it a try. They look so good!

    The prep time went smoothly but I would only like to make one suggestion. I followed your video step-by-step and started with mixing the egg whites. When I set it aside and did the rest of my preparation, the egg white mixture started to separate. When it was time for me to mix in the egg white mixture with the rest of the batter, there was liquid underneath. So I just gave it a little mix and went on my merry way. But I would suggest to others who tried this recipe that they should do the egg white mix near the end of the prep time so that this would not happen.

    Also, big error on my part. I wasn’t able to wrap the aluminum foil to my springform pan securely and the water got mixed into my cake. It still looks good though but I don’t know how it taste. I’m currently waiting for it to cool down to see if the water had major effects on the cake.

    Overall, I would try this recipe again until I mastered it! Thanks for posting this Trang! I truly appreciate it. It makes baking so much easier.

    • Trang July 24, 2016 at 1:29 pm #

      Hi Sharmaine,
      I appreciate you trying the recipe and sharing your tip about whipping the egg whites after making the batter. I think others interested in trying this recipe will find it really helpful.
      I hope the cake turned out well for you. Please stop back to share your results! 🙂

      • Sharmaine July 28, 2016 at 12:53 pm #

        Hi Trang,

        Sharmaine here. Just a quick update for the results. The taste was amazing! I love how its not too sweet. The texture of the cake was heavenly! So soft and delicious! The only issue I had was the bottom was a bit soggy but that was my fault for not securely wrapping my pan with aluminum foil.

        I tried your recipe a second time and I added some lemon juice and lemon zest for extra flavour and my family really enjoyed them. I suggested the recipe to my friend and she said she tried it and she said that your recipe was so easy, a beginner like her had no problem doing it.

        Thanks for posting this, I’ll keep recommending your recipes to others because they are so easy to follow. I also like how you post tips on your website! Good job!

        • Trang July 28, 2016 at 3:34 pm #

          Hi Sharmaine,
          Yeah! I am glad to hear you enjoyed the Cotton Cheesecake. Great job to you! The extra lemon juice and zest is nice. I always add extra when I make this for my sister as she loves it zesty too. Thank you for sharing this post with your friend. I appreciate your support and kind words! <3

  24. Chong Jia Yee June 28, 2016 at 3:48 am #

    Miss Trang ,
    Can you please change those recipe from cup/spoon to gram ?

    • Trang July 24, 2016 at 1:18 pm #

      Hi Chong,
      Sorry, I don’t cook in grams much. Please use an online converter to change the measurements to gram.

  25. Angie June 24, 2016 at 4:30 pm #

    I made my cheesecake and it had rose up to the rim of the parchment paper around the 30 minute mark. However, when the cake began to bake past the 1 hour mark it began to shrink. After I had cooled it in the oven, it had shrunk about an inch or so. And after I took it out of the fridge to taste, it was soggy…. could it have been possibly because the springform had leaked? I used three layers of aluminum foil and had it sit in the water for a waterbath as it was baking. How can I solve this problem? Thanks!

    • Trang July 24, 2016 at 1:16 pm #

      Hi Angie,
      It sounds like your oven is too hot. The cake should rise gradually during the first hour and not just swell-up the first half hour. I suggest turning down the oven about 15-20 degrees the next time around. Regarding the soggy cake, it’s possible the springform pan leaked. You can try removing the cake from the water bath and removing the foil and just letting it cool in the oven. Give it another go and let me know if you get better results. Good Luck!

  26. Manisya June 22, 2016 at 3:30 pm #

    Hey trang, my cheesecake did not rise at all . The height is only 2/10 of my springform pan. And the taste was horrible. Please help me!

    • Trang July 24, 2016 at 12:23 pm #

      Hi Manisya,

      Sorry to hear your cheesecake didn’t turn out? Did you make any recipe substitutions? Was the cake baked for the required time?

  27. Hue June 15, 2016 at 1:59 am #

    Hello, my cheese cake didn’t rise. I don’t know what’s wrong here???

    • Trang June 21, 2016 at 5:32 pm #

      Hi Hue,
      I am sorry to hear that but it’s difficult for me to diagnose without knowing the details. Did you make any substitutions or changes to the recipe?

      • stacysushi January 18, 2017 at 8:18 pm #

        Can I use self rising flour in place of regular flour?

        • Trang January 19, 2017 at 9:50 am #

          I wouldn’t recommend it as self-rising flour contains baking powder and salt. Hope that helps.

  28. Liying June 4, 2016 at 5:52 am #

    Hi Trang!

    Tried this recipe last weekend and it was delicious! Thank you so much for this:)
    I’ll be trying out adding matcha to the recipe tomorrow.

    Wish me luck!

    Ps How long can I keep the cake in the fridge/freezer for?

    • Trang June 21, 2016 at 5:34 pm #

      Hi, awesome! Glad to hear your Cotton Cheesecake turned out well for you. Good Job! Let me know how you like the matcha version. The cake is good in the fridge for up to 1 week. It can be frozen for up to 2 months.

  29. Alex June 1, 2016 at 11:07 pm #

    Hello I am also trying to make this wonderful looking cake, but I have a question:
    I know that the recipe calls for an 8 inch pan, but can it be possible to use a 9 inch pan? Please let me know.

    • Trang June 21, 2016 at 5:41 pm #

      Hi Alex,
      A 9-inch pan would definitely work. The cake will be slightly thinner and there would be no changes to the baking time. Good Luck!

  30. Lucia May 29, 2016 at 7:23 am #

    Hi Trang
    Do I need to use the tools u used? Thanks

    • Trang June 1, 2016 at 6:38 am #

      Hi Lucia,
      Not at all–use what you have and adjust the recipe accordingly. Enjoy!

  31. Nika May 27, 2016 at 9:06 am #

    It looks like you are using a convection oven, is that correct? I’d love to try this recipe for the kids at my summer camp and we have convection ovens, so I am just trying to verify baking temperature. It looks so good, I’m sure they’d love it.

    • Trang June 1, 2016 at 6:39 am #

      Hi Nika,
      I have a convection oven but use the standard oven features for this recipe. Hope that helps!

  32. Penfold May 20, 2016 at 4:09 am #

    This is one of the best cooking tutorials I’ve ever seen. Very well done.

    I have a slight corn allergy — and that much corn starch in one sitting might set it off. I avoid using corn starch whenever possible.

    Can a mixture of potato and tapioca starch be used in place of cornstarch? If so, should there be any adjustments to the cake?

    I am planning on trying this cake tonight. I hope you get this message before then!

    • Trang May 24, 2016 at 1:10 pm #

      Hi, you can substitute the corn starch with potato starch or all-purpose flour. Good Luck and I’d love to hear about your results 🙂

  33. Pui May 11, 2016 at 3:47 pm #

    Hi, your recipe calls for “1/4 cup sugar + 1/4 cup sugar” but in the step it seems like you only use one 1/4 cup sugar. Can you clarify?

    Thanks.

    • Pui May 11, 2016 at 5:21 pm #

      Never mind, I re-watch the video. Cake in over now. Hope it turns out well! 🙂

      • Trang May 18, 2016 at 10:52 am #

        Hi Pui,
        Glad you found the answer. How did your cheesecake turn out?

  34. Constantine April 30, 2016 at 10:05 am #

    Hey Trang. What if i don’t keep the cake in refrigerator? Thanks 🙂

    • Trang May 6, 2016 at 6:43 pm #

      Hi Constantine,
      It’s up to you. I think the refrigerating improves the texture. Enjoy!

  35. Tho April 24, 2016 at 9:11 am #

    Hi trang, I was hoping to add some matcha to this recipe for that green tea flavor. How would you recommend me to portion it ?

    • Trang April 29, 2016 at 6:00 pm #

      Hi Tho,
      I’ve used Matcha in this recipe and it’s delicious! Matcha powder comes in different grades so I would start out with 1 Tbsp and then adjust to your preference. (I use 1 Tbsp) Enjoy!

      • Tho June 1, 2016 at 1:50 pm #

        I just made the cheesecake and it came out to be so fluffy and pretty! I’m so glad I found your recipe because I tried this other lady’s recipe and it failed twice. Also is it weird that my cake was brown on top and clean when I put a toothpick through it with 20 minutes still left on the clock?

        • Trang June 21, 2016 at 5:52 pm #

          Hi Tho,
          I am so happy to hear you were successful–Kudos! 🙂 It’s not weird at all that your cake finished before the recommended time. Oven temperatures do vary. Since it’s baked at a lower temperature, a bit longer would be just fine. Thanks for sharing your results 🙂

  36. Makena April 22, 2016 at 11:01 pm #

    Hi, Trang. Can i substitute the lemon juice with lime juice? Hehe thankyou for you answer, by the way

    • Trang April 29, 2016 at 5:56 pm #

      Of course, either lime or lemon juice would be delicious! Enjoy!

  37. Kay April 21, 2016 at 8:31 pm #

    Hi Trang, I tried out the recipe today and did everything except put a parchment paper around the pan. I only put at the bottom of the pan because I found it difficult to keep the parchment paper to stay up and the cake didn’t rise as high as yours. The cake still looks moist and soft to touch but I haven’t tasted it yet as I’m letting it cool in the fridge. What might have I done wrong? Do you think it was the parchment paper or something else entirely? Thanks for sharing your recipe, I’m determined to keep trying until I get it perfect.

    • Trang April 29, 2016 at 5:56 pm #

      Hi Kay,
      My trick for making the parchment paper stick to the pan is to use butter. Do you by chance use a non-stick pan? Sometimes the slippery surface prevents the cake from climbing the walls. How did it taste?
      Don’t give up. Just a few more tweaks–I think you’re really close. 🙂

      • Tho June 1, 2016 at 1:55 pm #

        Also I used just the nonstick pan without parchment paper but it was a springform pan and it turned out like how you pictured it

        • Trang June 21, 2016 at 5:42 pm #

          Hi Tho,
          Awesome! The parchment paper helps to extend the height of the pan so there’s no spill-over but if it worked without it, that’s good! Great Job to you!

  38. aruya April 21, 2016 at 7:08 am #

    hi trang! i was searching cheese cake recipe for my friend and i ended up to your cheesecake recipe. the cheesecake looks sooo delicious! i have determinated to make it very soon, but i’m worried the cake won’t turn out well. i watched your video, but I only have a tin can round pan and a small 3-racks oven at home, do you think it will effect the cake?

    thanks!

    • Trang April 21, 2016 at 7:30 am #

      Hi Aruya,
      I think you should definitely give it a try! 🙂 It may take a few tries to get everything just right for your oven and pan. A round pan will be just fine. In the oven, try to place the pan in the position I showed in the video. The key to this cake is to bake it slowly so you may need to adjust the temperature down if it’s browning too quickly. Good Luck and let me know how it turns out for you.

  39. Jean April 17, 2016 at 1:13 am #

    Hi Trang! I tried your recipe and my husband loved it!! Thanks a lot! Btw, if i wanted a little more lemon flavor…how much more lemon juice can i add?

    • Trang April 17, 2016 at 8:57 pm #

      Hi Jean,
      I am so glad to hear that your husband enjoyed the cake. Great job to you! You can double the lemon juice 2 Tbsp for more lemon flavor. Enjoy!

  40. Miranti April 10, 2016 at 11:29 pm #

    Hi, Trang !
    Can I bake this cake in the oven with a capacity of 9 liters ? Is the au bain marie technique should be changed ? Thank you, I hope you answer my questions.

    • Trang April 17, 2016 at 9:15 pm #

      Hi Miranti,
      I am not sure if you meant 9 liters because that’s about 38 cups. That’s a lot of cake batter.

  41. Priya April 9, 2016 at 2:38 pm #

    Hi trance thank you for this wonderful recipe .
    I made this cake last night and it came out perfect . Just that the bottom the colour was more yellowis. Is there a reason for it . I put it in the water bath and I had elevated it so the bottom won’t touch the water so much.
    Can I try this in a square loaf pan instead of the round pan ?
    Besides that the taste was great ! I won’t give up and will give it another go sometime

    • Trang April 17, 2016 at 9:19 pm #

      Hi Priya,
      Sometimes the portion of the cake in the water bath gets steamed instead of baked and the cake is a darker color. (You can trim this off if you don’t like it.) Try to elevate the cake so it’s not so close to the heat sources and that should help. You can definitely try a square pan. Good Luck on the next round.

  42. Helena April 4, 2016 at 8:41 pm #

    Dear Trang, thank you for this wonderful recipe. I was nervous as I don’t bake much and have never attempted this Japanese style of cheesecake, but I found the instructions very clear, the measurements exact and the video was so helpful and encouraging to see. The cake baked beautifully and really met my expectations. Thank you for sharing such an excellent recipe! ^_^

    • Trang April 6, 2016 at 6:49 pm #

      Hi Helena,
      I am so glad to hear you were successful. That’s so awesome! 🙂 Thanks for sharing your results.

  43. Cindy March 31, 2016 at 7:14 am #

    Hi Trang,
    I’m going to bake it today, but noticed I bought the light cream cheese, I hope it will work out. Should I use an extra egg because of the light cream cheese?

    • Trang April 6, 2016 at 6:51 pm #

      Hi Cindy,
      No adjustments are needed when using the light cream cheese. Enjoy the recipe!

  44. Annie March 29, 2016 at 8:23 am #

    Hi Trang,

    Just wondering, how would I convert this to my 9″ springform? The baking time would be shorter, right? I assume that I could either keep the same amount of ingredients or add more ingredients to get the same height. What do you suggest? Thank you!

    Annie

    • Trang April 6, 2016 at 6:53 pm #

      Hi Annie,
      The baking time will be just a bit less. Check the cake after baking for 1 hour and then adjust time accordingly. Good Luck!

  45. Jeff March 26, 2016 at 4:25 pm #

    I just baked this yummy cake for a birthday celebration. It’s cooling in the oven, but I hear it calling.

    Must. Resist. Temptation.

    BTW, I accidentally used full fat plain yogurt instead of milk. Don’t know what possessed me. I think it was because I didn’t have milk on hand, but did have yoghurt. So far it looks just like your cake in the video. This will be served with a blueberry/raspberry compote.

    • Trang April 6, 2016 at 6:54 pm #

      Hi Jeff,
      How did it turn out? Yogurt is a great substitute and I’ve used it as well. Serving with a fruit compote sounds absolutely delish!

  46. Felice Liem March 2, 2016 at 8:16 pm #

    Hi Trang,
    this is my 1st time visit your blog.. I’m so hopeless with my Japanese Cake, I already made it for 3 times but it didn’t want to be fluffy like yours cake..
    Can you give me the reason why my cake can’t be fluffy? and what I need to do for the next?
    Thank you so much

    • Trang March 15, 2016 at 10:21 pm #

      Hi Felice,
      Is the cake rising in the oven and deflating or is it not rising at all? Are you making any substitutions to the recipe? How long are you baking the cake?

  47. Christine February 3, 2016 at 11:25 am #

    Hi Trang

    This is my first attempt making Japanese Cotton Cheesecake. Thank you for your clear narration and instruction. My cake didn’t turn out as attractive as yours. It cracked when it was baking in the oven for 45mins at 315 deg fer. Please let me know what the cause of this.

    If I bake this cake in small mould like 4″ springform pan,
    1. what is the baking time for the cake?
    2. Do I need to change the oven temperature for baking?
    3. Any other factors I need to change or consider?

    Thank you

    • Trang February 7, 2016 at 9:11 pm #

      Hi Christine,
      A cake that is cracked on top indicates the heat is too high. Lower the temperature by 10-15 degrees or move it farther from the heating element. Unfortunately, I have not made this cake in a 4″ springform pan. It won’t take nearly as long as your cake is smaller. Don’t skip the water bath. Use the same oven temperature and check for doneness using a toothpick. Good Luck and let me know how the smaller version turns out for you. 🙂

      • Christine February 11, 2016 at 1:45 pm #

        Hi Trang,

        The cake of my 2nd attempt last night turned out to be solid and plasticy at the bottom (more yellowish) and soft and fluffy at the top (whitish). I used a square tin pan and baked at 315deg for 40mins, and 300deg for the next 40mins. Texture and taste far worst than my 1st attempt.

        Today, I tried again for the third time. I baked with the 8″ black springform pan (same as the 1st time) at 305deg for 1hr10mins. Everything turned out fine in the oven as the cake looked the same as the one in your video. Sadly, after cooling and been removed from the oven, the cake couldn’t hold it’s height and formed a slight hourglass shape around the wall of the cake.

        The texture of this cake is more moist at the bottom and light at the top.

        May I know what is the cause of this please.

        • Trang February 13, 2016 at 8:59 am #

          Hi Christine,
          Hang in there! This is a recipe you need to try a few times to get just right. On your second attempt, I think the cake wasn’t cooked long enough to give it the structure to hold its height. I bake the cake for 1 hr and 10 minutes and then another 10-15 minutes. The hourglass shape you described is from possibly over-beating the egg whites. The moisture at the bottom of the cake may be because some water seeped into the cake from the water bath so be sure to wrap it well. Don’t give up, you’re really close!

    • ivy April 7, 2016 at 9:13 pm #

      Hi Christine,

      Why my cake got sound when pressing on top.
      But the tooth pick come up clear.

      So I’m not sure is it totally cook or any part did I do wrong?

      • Trang April 9, 2016 at 8:01 am #

        Hi Ivy,
        The cake is a spongy but as long as the toothpick comes out clean, the cake is cooked. Also, the cake continues to bake using the residual heat when cooling in the oven for 1 hour. Let me know how it turned out for you.

  48. Gigi January 5, 2016 at 12:28 pm #

    Hi Trang,
    Thank you so much for recipe !!! Very dilicious not too sweet we really enjoy the cake …

    • Trang January 10, 2016 at 9:07 pm #

      Hi Gigi,
      I am really glad you enjoyed the recipe! Appreciate you taking the time to share your results.

  49. Love January 4, 2016 at 10:58 am #

    Hi Trang,

    I tried you recipe and my whole family love it! I just have one question. The cake I made basically had two layers, the bottom is more like a cheese cake and the top is more like a sponge cake. Do you know how to make it an even texture?

    Thank you so much!

    • Trang January 10, 2016 at 9:05 pm #

      Hi Love,

      It’s the water bath and how close the cake is to the heating elements that causes the inconsistent texture. Place the cake in the middle of the oven if you have both top and bottom heating elements. For a sponge-like texture, place the water bath underneath the cake but not too close to it. For a more cheesecake-like texture, fill up the water bath so it comes up 3/4 of the way up the cake pan. Good Luck.

  50. Tiana December 10, 2015 at 7:36 am #

    My cake is in the oven, it looks great and smells wonderful! I can’t wait to taste it as I am sure it’s a success, finally! Thank a bunch Trang.

    • Trang December 19, 2015 at 6:08 pm #

      Hi Tiana,
      I hope the cake turned out beautifully for you! Thanks for trying the recipe. 🙂

  51. Chelsea December 7, 2015 at 1:38 pm #

    Thank you for the recipe where yours was by the far the easiest of ingredients and directions.
    I had to use a 10 inch pan as I wanted to ensure there’d be enough for 8 people…therefore I simply doubled the recipe. I should have just tripled the recipe because it was such a hit at my family dinner.

    It was my first time making the cake, and I guess you could say I stressed and fretted the entire 2 hours of baking and cooling….trying not to yank open the oven door to see the progress was an effort. It came out with a great success where the cake is very moist and delicious. I paired the it with rose infused whipped cream and champagned strawberries. This one will be going into my receipt book and will definitely be making again.

    • Trang December 8, 2015 at 9:50 pm #

      Hi Chelsea,

      I am thrilled you and your family enjoyed the recipe. I have not tried doubling the recipe and can imagine it must have been a lot of cake! Kudos to you for making it successful on your first try. The pairing with rose-infused whipped cream and champagne strawberries sounds so elegant and delicious. Thanks for taking the time to share your results! 🙂

  52. Fran December 6, 2015 at 11:55 am #

    Hi Trang,

    1st attempt with water bath at 155 but the surface broken like volcano erruption and water leaked into the tray. The surface break around 40 min from baking. The stick is still sticky after 1 hr 10 min and I therefore baked it for 1 hr & 40min. The surface shrinked still but dry where the bottom is cheesy but a bit wet still (water leak)

    2nd attempt, I put a tray filled with water at the base, 145 degree & baked it without water bath; still surface broken at 40 min, raised 3-4″ in height, I reduced to 140 & baked for totak of 1 hr 20 min. The stick is cleared this time but why is my cake surface is not flat as yours? My oven is the conventional with fan.

    Thanks.

    • Trang December 8, 2015 at 10:02 pm #

      Hi Fran,

      Cakes dome in the middle when the sides of the cake touching the metal pan cooks faster, setting the cake, while the center still continues to bake and rise. An oven that is too hot often makes the cake dome. Also, if you are using dark-colored pans, this may contribute to the volcano effect. Try lighter-colored or silicone pans if you have them. Alternatively, you can wrap the sides of the pan with moistened cake pan strips. You can buy these or cut-up an old towel and wrap around the pans. Don’t give it, you’re really close! 🙂 Let me know if you have any questions.

  53. Irene November 21, 2015 at 3:49 pm #

    I failed in my first attempt wit other recipe and I noticed the recipe was some mistakes. Eg corn flour same portion as cake flour.
    Managed to get your website after few videos.
    Everything is just fine and perfect but the cake shrink down more than half after cool down. What cause this? Really hope can solve this as I do not like to keep on wasting the ingredients.

    • Trang November 23, 2015 at 9:23 pm #

      Hi Irene,

      This cake shrinking when it cools is actually quite normal. You’ll notice my cake shrank too. However, there are some things that may cause the cake to shrink by a lot: over-beating the eggs or over-mixing the batter which adds too much air and when the air leaves, the cake shrinks, not cooking the cake long enough and so the cake does not have the structure to hold the weight of the cake, cooking the cake at too high a temperature–cake bakes too quickly and again doesn’t have the structure to hold the cake up. Oven temperatures vary so try reducing the oven temperature and baking the cake for longer. Don’t give it, this may take a few tries before you perfect it.

  54. Van November 21, 2015 at 12:05 am #

    Hi Trang,
    Its me again, I cant wait 4 hrs hihi.. Tried and it is beautiful. However the way it looks not as yours. I baked in 2 rectangular tin and they looks not flat at outside like yours. If I give it more corn flour will it be ok? Thanks for your advice

    • Trang November 23, 2015 at 9:17 pm #

      Hi Van,

      This cake shrinks once it cools but that’s normal. Why do you think you need to add more corn flour/corn starch?

  55. Van November 20, 2015 at 11:09 pm #

    Hi Trang,
    My older sister recommend me your website as she is very happy with her result. Now its my turn, the cake still in the oven but I am very happy already. Thank you very much.

    • Trang November 23, 2015 at 9:10 pm #

      Hi Van,

      Welcome and I am glad you’re giving this Cotton Cheesecake recipe a try. It’s one of my favorite recipes!

  56. Ning September 6, 2015 at 7:08 pm #

    Hi Trang,

    I’ve just tried you recipe and it tasted so good. However, i failed with the water bath. The bottom half of my cake is like a steamed cake while the top half was just perfect. What’s wrong with it? Can you please suggest?

    Thanks in advance 🙂

    • Trang September 14, 2015 at 8:53 pm #

      Hi Ning,

      It’s possible the water tray was too close to the heating element and the cake was steamed rather than baked. If your oven doesn’t accommodate leaving more room, you may want to try placing little bowls of water around the cake instead of using the water bath. This way the cake still gets moisture from the steam. Give it a try and let me know how it works out for you. Good Luck!

  57. Genie September 4, 2015 at 11:05 pm #

    Hi Trang, thanks for the wonderful recipe ! I tried making this last Thursday and it turned out so yummy that I made another one on the following day ! (Yes, it went out really fast coz it’s so yummy!)

    • Trang September 14, 2015 at 9:02 pm #

      Hi Genie,
      That’s awesome! I am so happy to hear this recipe turned out well for you. Thanks for taking the time to share your results 🙂

  58. Grace August 18, 2015 at 8:52 pm #

    This was my first attempt to make a Japanese cake. Thanks for your clear and easy-to-follow instructions, the cake turned out wonderful!

    However, I noticed when I was ready to fold the beaten egg white into the batter, the egg white was kind of separated and became watery. Was this normal? or I waited too long? Or the egg white wasnt beaten enough?

    I hope I can get this step right, and I can make a fluffier cake next time.

    • Trang August 23, 2015 at 10:30 pm #

      Hi Grace,

      Wonderful! I am glad to hear the cake turned out well for you. If the egg whites separated, they may have been over-whipped. If the egg whites are a bit a liquidy but just on the bottom, then they weren’t whipped enough. Also, the egg whites shouldn’t sit for more than 10-15 minutes otherwise they will start to break-down. Good Luck the next time. You’ll perfect it for sure 🙂

      • Grace August 25, 2015 at 7:55 pm #

        Hi Trang,
        Thanks for your reply. I made the cake again and it turned out better than last time. Thanks for your tips!
        However, I ran into a different problem. The top of the cake wrinkled a lot after it cooled down. I believed it’s caused by too much air escaped from the cake. How can I correct this?
        Many thanks for your professional advices.

        • Trang September 14, 2015 at 9:15 pm #

          Hi Grace,

          Yes, the wrinkling is due to the cake shrinking as it cools. There are many reasons why a cake shrinks but generally it’s caused by the cake cooling too quickly (make sure to let it cool gradually in the oven), over-beating the egg whites (when the air leaves the cake, it flattens) and baking the cake too quickly (this makes the structure unstable and then it can’t support the height of the cake.
          I hope that helps. Please let me know if you have further questions.

  59. Ellen June 24, 2015 at 2:54 pm #

    Hi! I tried baking this type of cake many times before but using a different recipe and it always results in this second rubbery waxy layer at the bottom. I read through some of the comments here on your site and decided to try putting the water bath underneath the pan instead of the pan directly in the water bath just in case water seeped in. However, the same thing happened again to my cake and I don’t really know what I’m doing wrong. Thanks!

    • Trang July 3, 2015 at 6:03 pm #

      Hi Ellen,
      With the water pan just underneath the cake, I think what’s happening is the bottom of the cake is being steamed rather than baked which is causing the waxy layer. If you use the water pan method, don’t place it directly underneath the cake. Give it a try and let me know how that works out for you. Good Luck!

      • Evelyn July 30, 2015 at 7:54 pm #

        I have the same problems as well, I tried both way but it still turn out very damp. The cake rises but it collapse once I turn off the temperature, I don’t take the cake out but it still go flat and damp. Is it because I beat the egg york/cream cheese for too long?

  60. Martha June 19, 2015 at 5:48 pm #

    Can I use a 10 inch springform pan for this? Do I need to adjust the baking temperature and time? Can I have the water bath on the rack just below the rack the cake pan is resting on? Thanks.

    • Trang June 20, 2015 at 10:14 pm #

      Hi Martha,
      Yes, you can use a 10 inch springform pan and you can place the water bath on the rack just below the cake. You do not need to adjust the temperature. Check the cake for doneness after 50-55 minutes and then add increments of 5 minutes until the top is golden brown. The overall baking time will be less because the cake is flatter. Good Luck and enjoy the recipe.

  61. Chanel May 25, 2015 at 11:35 pm #

    Trang…I would not make this until I received my pan that I ordered. Identical to yours (mine is a Fat Daddios) just to make your recipe. Your instructions are clear and concise.

    Guess what– no cracks! It’s in the oven cooling as I type!!!! I am geeked!!!

    While I did use your exact ingredients as listed–I preferred the warming and mixing of the milk, cheese and butter over a double boiler (glass bowl over pan of boiling…). Kinda speeded things along and gave a smoother batter. Other than that…I proceeded as you instructed including straining the batter.

    I am so excited as it took me a full year to get the nerve to tackle. I HATE… wasting ingredients lol and would’ve passed out if this would have failed. Well, not really….just screamed.

    Anyway, hey–have you every did this in flavor variations? I think because of the fragile mixing and structure of this cake i.e whites etc.–I’m thinking you are going to say no.

    But just thought I’d inquire.

    • Trang May 29, 2015 at 7:52 am #

      Hi Chanel,
      A good pan makes a big difference. The Fat Daddio pans are more expensive but I find they give better results. How did your cake come out? Using a double-boiler is great and will definitely yield a smoother batter. (I wanted to keep the recipe simple so didn’t want to introduce too many steps.) Regarding flavor variations, I recommend using extracts or powders (cocoa, matcha, etc) for flavoring. Add the extract or powder to the batter and then fold in the egg whites. If you’re interested, I would definitely give it a try and I’d love to hear the results. Thanks for stopping by! 🙂

  62. Bowtiesarecool May 22, 2015 at 8:43 pm #

    Is there a benefit to putting the cake pan IN the water vs putting a pan of water under the cake pan in the oven?

    • Trang May 25, 2015 at 4:36 pm #

      Hi, the purpose of the water bath is to provide a constant, steady heat source as the cake is slowly baked. The steam from the bath also keeps the cake moist. If the water bath were placed under the cake pan you would get the steam but not the even heat source. Hope that helps.

      • Bowtiesarecool June 1, 2015 at 10:42 am #

        Yes thank you very much!

  63. wendy April 28, 2015 at 3:47 am #

    Hi Trang, thank you for your recipes . I just want to know, can i use evaporate milk instead of fresh milk ? Thx ~

    • Trang April 28, 2015 at 12:24 pm #

      Hi Wendy, yes evaporated milk works in this recipe and will make the cake richer–yum!! Enjoy the recipe 🙂

  64. Sharon April 18, 2015 at 10:11 pm #

    Hellow, trang, i was very tempted to try your recipe 🙂 but before i try, can i ask several questions?
    (i) is it possible for me to omit cream of tar tar? or any alternatives that i can replace for cream of tar tar?
    (ii) i dont have a larger baking tray for water bath to fit in my baking tray..but do u think if i placed four (egg tart mold) with water and place all the four molds around my baking pan, will it work?
    (iii) Can i add both lemon juice and vanilla extract? if i can add both, how many ml should i add?
    (iv) If i changed to use cake flour instead of all purpose flour, is the amount the same? 🙂

    Thank you

    Sharon

    • Trang April 19, 2015 at 4:52 pm #

      Hi Sharon,
      I am happy to help. Below are responses to your questions.
      (i) You can substitute the cream of tartar with the same amount of lemon juice, so 1/4 tsp
      (ii) The egg tart molds would be fine but they are pretty small so I would suggest adding more than four. If you have an extra baking pan/dish of any size, you can fill it with water and then place on a separate rack under the cake. It’s important to have plenty of steam to keep the cake nice and moist while it’s baking.
      (iii) You can use both. Sorry I don’t bake in ml but you would add 1 tsp of vanilla extract.
      (iv) The difference is insignificant so use the same amount 1/4 cup

      Hope that helps and you give the recipe a try. Let me know if you do! 🙂

      • Sharon April 20, 2015 at 12:26 am #

        Thanks alot for your advice!Trang 🙂 cant wait to try on your recipe ^^ have a nice day

        • Trang April 21, 2015 at 4:54 pm #

          Good Luck with the recipe Sharon!

  65. Sherly February 5, 2015 at 5:04 pm #

    Hi! is it okay if i use stainless steel pans which are not as thick as your pans have? Should i reduce the baking time?
    Is it possible to cut the cake in a half horizontally? Because you said that the cake has creamy texture

    Thanks!

    • Trang February 6, 2015 at 5:34 pm #

      Hi Sherly,

      Your pans will work just fine. Use a toothpick to check for doneness and you do not need to reduce the baking time unless the pans have a dark coating. You can cut the cake in half horizontally or just use a bigger pan if you want less height to your cake. The cake is creamy but not overly rich so you may like it as is. Good Luck!

      • Sherly February 26, 2015 at 8:44 am #

        Hi again! I’ve already tried your recipe. It was delicious and not too sweet.
        I baked for 1 hour 10 mins in 315 degrees fahrenheit . The toothpick came out clean. The cake did rise but after I let it cool in the oven, the height went down about 1cm(the same height as the batter has).
        What happened? Was it because I stayed the beaten eggs white too long while I mixing the batter? Should I reverse the order of your instruction?

        Thank you so much for your previous reply

        • Trang February 27, 2015 at 6:12 pm #

          Hi Sherly,

          It is perfectly normal for this cake to shrink after cooling and 1 cm is actually really good. Did you end up using a larger pan to make a thinner cake? How would you reverse the order of my instructions? Let me know and I will try to help 🙂

  66. Thanh Hong January 28, 2015 at 6:02 am #

    Thank you for sharing this recipe. My children and I fall in love this cake. I will try more recipes in your website and let my friends know about it.

    • Trang January 29, 2015 at 9:30 pm #

      Hi Thanh,

      I am so thrilled to hear you and your children love this cake. It’s a favorite at my house too. When I make this cake, it’s gone by the next day 🙂
      I appreciate you sharing my website with your friends and thank you for taking the time to share your comments. Happy Cooking!

  67. cheb January 18, 2015 at 12:50 pm #

    Hi! I‘ve been watching some videos from YouTube on how to do this japanese cotton cheese cake and i’m kinda bit lost coz she changed her voice like chipmunk and no clear amount of ingredients, that in my opinion confuses me.. so i searched again and stumbled in your website! You teach us excellently with clear (voice) instructions, helpful videos and most importantly give us the measurements of ingredients especially for the newbies like me. I will subscribe to your site, definitely! And try one by one anything here. Thank you very much!

    • Trang January 20, 2015 at 7:39 pm #

      Hi Cheb, I am glad to hear you found this recipe easy to follow. If you give this or any of my other recipes a try, please feel free to share your results and I am happy to help with any questions you may have. Happy Cooking!

  68. Lynguyen January 9, 2015 at 6:33 pm #

    I just made this, it wasn’t too sweet and tasted light and fluffy which I like. But my hubby said it tasted like tofu to him >.< Is there anybody have the same experience?

    • Trang January 11, 2015 at 12:46 pm #

      Hi, does he mean the texture is like tofu and not the taste? Tofu has a very distinct taste coming from soy beans so I am not sure I understand the comparison. I’ll post your comment and see if anyone else has a similar comment. Thanks for sharing your results.

  69. Crissy December 29, 2014 at 2:29 pm #

    Can we use muffin pan if we don’t have a cake pan?

    • Trang January 3, 2015 at 11:16 am #

      Hi Crissy,

      Yes you can use a muffin pan to make little cheesecakes. Use the water bath to keep the cakes moist. Check for doneness by inserting a toothpick and making sure it comes out clean. If you’re using a regular-sized muffin pan, the cakes should take about 25-30 minutes. Good Luck and let me know how it turns out for you.

  70. Joyce December 17, 2014 at 11:43 pm #

    Thanks.. First attempt and was successful. Deco with strawberry and blueberry. Simple and nice to present as a birthday cake. My friend love it very much.

    • Trang December 19, 2014 at 11:25 am #

      Hi Joyce,
      That’s awesome. I am glad your friend liked the cake 🙂 Thanks for sharing your results.

  71. Chastine December 14, 2014 at 9:06 pm #

    hi, i tried this tne and the cake turned out perfect. i let my japanese friend try it and they said it was so good. do you recommend any toppings for this certain type of cake? Thanks

    • Trang December 15, 2014 at 10:11 am #

      Hi Chastine,

      That’s wonderful! I am glad to hear you and your friend enjoyed the recipe. I like to serve this with fruit (strawberries, raspberries and blueberries) and fresh whipped cream. It also tastes great with some chocolate sauce drizzled on top…yum!!

  72. Maryann November 14, 2014 at 6:24 pm #

    Hi Trang,

    I tried this recipe and the cake tasted awesome. However the thin bottom layer is a little bit rubbery with a darker egg color and strong egg taste. Also the top of the cake got wrinkled even before I removed from oven. Any advice?

    Regards,

    Maryann

    • Trang November 17, 2014 at 11:49 am #

      Hi Maryann,

      It sounds like perhaps the egg whites were not evenly mixed with the batter which would explain the darker color, strong egg taste and rubbery texture. When adding the egg whites, please fold gently but evenly. Always start at the bottom of the bowl and fold up and over like I demonstrated in the video. Regarding the wrinkled skin, this is because the cake swelled quickly and then shrank back causing the wrinkle. You can reduce the temperature by 10 degrees or move the cake farther away from the heating element so it doesn’t rise so quickly. I hope these tips help.

  73. Lisa November 11, 2014 at 7:04 am #

    Hi Trang,

    I made this cake last weekend, as per your guide, I baked at 150 degree celsius for 1 hr 30 minutes. the toothpick came out clean when I tested the doneness. the cake didn’t rise as much as expected, I was wondering was it I overly mixed the eggs white by folding it too much strokes in the batter.

    and it doesn’t look as fluffy as yours… and the cake’s side seems to have 2 tones of colors, with yellowish at the bottom, and whitish on top. the cake’s top didn’t crack, and perfectly golden brown. overall, it tastes good.

    I am thinking to make another soon ( not giving up yet ), can I use self raising flour? is it possible if I use more lemon juice instead of just 1 tbsp? like half or the whole of lemon?

    Thank you.

    • Trang November 16, 2014 at 9:19 pm #

      Hi Lisa,

      Do you think some water seeped into the bottom of your cake causing it to be two-toned? Did the bottom of the cake seem moister than the top? Yes, overbeating the egg whites could cause the cake to rise but then flatten. Did your cake rise at all during baking? Please check the position of your cake in relation to the heating elements. You can see how I have my cake placed in the video. Regarding self rising flour, you can give this a try. Keep in mind that some self-rising flours have salt added so you may want to add more sugar. Based on your results, you are very close, don’t give up 🙂 Let me know if you have any questions.

  74. Lisa November 7, 2014 at 10:07 am #

    Hi Trang,

    I found this recipe when I was searching for cheesecake recipe… the outcome really look good & delicious, which makes me intended to bake this cake… I am a beginner on baking…

    may I ask, when baking the cake in the oven, shall I use only the bottom heating element OR both top and bottom? What about if using fan-forced? and instead of using 5 large eggs, can I use 6 medium eggs? can I omit the lemon juice and put vanilla essence instead?

    thank you .

    • Trang November 7, 2014 at 5:29 pm #

      Hi Lisa,

      Use both top and bottom heating elements and try to place your cake toward the lower portion of the oven as I showed in the video. This recipe is not for a fan-forced/convection oven so use the conventional oven setting if possible. If not, lower the temperature to 290 degrees Fahrenheit for convection cooking. The baking time is approximately the same but keep your eyes on it after 1 hour and 10 minutes. Yes, you can use 6 medium instead of 5 large eggs and can replace the lemon juice with vanilla essence. Good Luck and let me know how it turns out for you.

  75. jyune August 31, 2014 at 5:34 pm #

    I tried a couple of times of this recipe, following the exact steps you described, but the cake never came out as fluffy as in your video, also the bottom and the sides of the cake looked and tasted waxy.

    • Trang September 9, 2014 at 1:47 pm #

      Hi Jyune,

      I am sorry to hear the cake didn’t turn out for you. The “waxy” bottom and sides sounds like water is seeping into your cake. If you’d like to give it another try, instead of putting the cake in the water bath, please a tray full of water just under the cake. The steam will help to keep the cake moist without getting the cake wet. One other thing you may want to try with the water bath is to double-wrap the pan with large sheets of aluminum foil. Good Luck!

  76. PC August 8, 2014 at 12:39 am #

    Can I use cake flour instead all-purpose flour? And if I do use cake flour, do I still need to add cornstarch?

    • Trang August 8, 2014 at 9:57 am #

      Hi Christyn,
      You can certainly use cake flour instead of all-purpose flour and it will just fine. If you don’t have cornstarch you can substitute with more flour.
      Hope that helps!

  77. Elizabeth August 2, 2014 at 8:35 pm #

    Hi!

    I was just wondering if it is okay to use cake flour instead of all purpose flour?

    Thanks!

    • Trang August 5, 2014 at 3:06 pm #

      Hi Elizabeth,
      Yes, all-purpose flour will work just fine. Good luck!

  78. Rachel June 30, 2014 at 6:39 am #

    What is the purpose of the water bath?

    • Trang July 3, 2014 at 1:07 pm #

      Hi Rachel,

      The water bath helps to keep the cheesecake moist and prevents cracking which is common when baking for longer periods of time. Also, the bath provides a steady heat which yields an evenly baked cake. For cheesecakes, I highly recommend it. Hope that helps!

  79. Trang Nguyen June 12, 2014 at 3:30 pm #

    OMG it came out perfect 😉 I couldn’t wait to chill this cake ;-). I had to try it after 1 hr in the fridge but it was so good already 😉
    After following closely to your instructions, awhile the cake was in the oven, I realized that I didn’t have vanilla added but I think the lime juice is more than suffice.
    Thanks Trang!

    • Trang June 16, 2014 at 11:15 pm #

      Hi Trang,

      Your comment made me laugh because you’re just like me. I really have to resist eating it right after it’s done baking but the cake tastes even better when it’s chilled.
      I am sure your cake is delicious even without the vanilla. Happy Eating!

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