Cotton Soft Japanese Cheesecake

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Cotton Soft Japanese Cheesecake

in Diana's Recipe Book
Average Rating:
(total ratings: 124)
Servings: 12
Comments:
This cheesecake really lives up to it's name. It is very light and soft. My family and friends like it and I hope you do too.
Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
Instructions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice
and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the
bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
Makes 1 (8-inch) cheesecake, 12 servings.
Date: August 22, 2004
Reviews
Reviewer: Jennie Chong

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Great recipe, I have baked it many times !
Reviewer: Duckie
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Irene, thank you so much for sharing this fantastic recipe. I love it so much. It came out really nice and the texture is just like
those from the bakeries. Thank you...
Reviewer: Wendy
1 of 16 2/02/10 11:23 PM
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I made this cheesecake and it turned out so nice that I can't imagine that I baked such a wonderful cake myself! I let it stay in the
water bath for an additional 30 minutes as it was too hot to remove from the oven, thus the bottom was all soggy and wet. Must I
remove the cheesecake from the water bath immediately after baking it?
Reviewer: Patricia Tay

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It tastes very nice and soft. My kin love it very much. Thank you for posting this recipe!
Reviewer: Nikita
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Fantastic recipe! Got perfect results the first time I tried it. You can substitute 30g of green tea powder for 30g of flour to make a
more Japanese version :)
Reviewer: katrina bulseco

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Yummy!! You've got to try this.
Reviewer: ChingChing
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Excellent. Soft and fluffy. I love it very much, so do my friends.
Reviewer: Cindy
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I think your guide is good, coz so many good review. But i dun know which step i made mistake, any idea why the cake sank and
did not raise ? thanks
Reviewer: Lisa Song

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It is great texture. One of the my best. Thanks.
Reviewer: Joanne
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I'm just a begginer and I got it right. My whole family love it very much!! Can I replace chocolate powder 20gram instead of baking
flour 60 decrease to 40gram?
Reviewer: Paige
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The cake's good. But somehow mine isn't really soft and fluffy like it's supposed to be. It's kind of dense actually? help!
Reviewer: Laure
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I had just tried a japanese style cheesecake in an asian bakery and so decided to make my own for my birthday following this
recipe....it was just as delicious as the one from the store. Best cheesecake I've had!
2 of 16 2/02/10 11:23 PM
Reviewer: neaco
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fabulous, it was brilliant.
Reviewer: Charmaine
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I made this cake 3 times already. The first time, it didn't rise at all. The second time, I tried the green tea version. It rised, but
somehow it was too sweet. The 3rd time, I tried to stick to this recipe verbatim. But this time, only the top half of the cake rised.
It was disappointing. I wish I know what is wrong.
Reviewer: juLia.S
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Thanks for all the reviews. I tried baking it today...my first time, excellent, nice and delicious. Really soft and fluffy. Cant wait to
try other recipes...and thanks for the clear instructions too...Million thanks Diana for your prompt reply. You are great!
Reviewer: Sharon
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A good cheese cake. A slice is not enough for me. I love it. A lot of work but it's worth it.
Reviewer: Jennifer
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This is the first time I make this recipe and it turns out pretty good. It tastes so good, fluffy and light! Thought the top of
cheesecake gets cracks and brown very quickly, I manage to prevent burn by turning down to 320F at 40 mins. I wanna know how
to prevent cracking on top which I already use a water bath for baking.
Reviewer: Swtytofu
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This is the best Souffle Cheesecake.
Reviewer: Xan
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Thanks Irene for this wonderful recipe. I'll probably try it with macha or chocolate the next round.
Reviewer: Lina
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Thank you for sharing this wonderful recipe. This is my favourite at the Chinese bakery and I've been searching for the right recipe
for a long long time.
It came out EXACTLY like the bakery - soft, light..like sponge cake.
Reviewer: Jackson
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This is a great recipe. Some important points about the chemistry for those not getting great results.
Cake flour - find it, use it. It's lower in protein yielding lighter, fluffier goodness. Putting AP flour through a screen doesn't make it
super-fine - you're not going to cut protein molecules with that. Super Target carries cake flour, so it's not THAT hard to find.
Make sure to whip the eggs to soft peaks - you're basically making a foam, or in this case, almost a meringue. Don't stop at
"paste-like" white goo. It might be best to slightly change the process listed.
Whip eggs by themselves to nearly soft peak, then add cream of tartar to soft peak, then ->slowly<- add sugar. Also - look for
3 of 16 2/02/10 11:23 PM
"superfine" sugar ("caster" in Britain). Regular granulated won't work as well.
Reviewer: Melanie
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I was wondering how you guys measured out your ingredients esp. the dry ones like the flour, sugar & cornflour using US standard
cup measurements for baking.
Reviewer: riverina_ripple
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Thanks for sharing this recipe! I made this cheesecake yesterday and I absolutely loved it! However, despite wrapping the cake tin
in 4 layers of foil, a bit of water still managed to seep in and so the base of the cake got a bit wet. Fortunately, some kitchen
paper helped to absorb the excess moisture. The texture of this cheesecake is nice and spongey - almost like a sponge cake - and
it imparted a delicate cheese flavour. As a bonus, it's the best-looking cheesecake I've ever made. I will definitely be making this
cheesecake again.
By the way, is the top of the cheesecake meant to firm up when it has cooled down? coz that's what happened to mine, despite it
being desirably softer when still warm.
Reviewer: Mami
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I made this last night and it taste really GOOD. I ate half this morning.. LOL
Reviewer: aysem
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hi from istanbul/turkey.it's excellent.I don't believe this recipe.I do it again, again, again,...
Reviewer: LILY
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This is a very good recipe, the cake is very soft and delicious. Thanks for the recipe!!!
Reviewer: Audrey
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When I lived in Japan, there was this cake in a little wrapper with a penguin on it...it was mine and my siblings favorite! I didn't
know this cake was going to end up being the exact same thing to my surprise, it was...and it was sooooo yummy!! Thank you for
this recipe...I made one yesterday for my daughters birthday, and i'm making one today for the heck of it!
Reviewer: Michelle
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I've tried making this cheesecake two times and I just can't seem to make it right...I can't get it soft at all. Mine was thick like a
new york cheesecake. What did I do wrong??
Reviewer: Maevis
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This is a great recipe! I use AP, sifted it twice and it still turned out great! Substituted lemon juice with orange juice. The next
time, I would add is some orange zest and sugar. Thank you very much for the superb recipe!
Reviewer: Debbie
Rating:
4 of 16 2/02/10 11:23 PM
Review:
I like the cake, but not sure it is as light as it should be. I baked it in a regular heavy duty aluminum 8" cake pan lined with
parchment and baked it in a water bath. I find the texture to be between cheesecake and sponge cake. The flavor is a little bland.
Reviewer: Serene
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It was simply delicious. My family loves it. I'm not a big fan of cheesecake, but this is awesome.
Reviewer: SHAJIA AHMED

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Very light and fluffy.
Reviewer: Serene
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It was an easy recipe, and tastes good. My family loves it. Thank you for sharing your recipe.
Reviewer: TERENCE
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THANK YOU FOR SHARING THIS RECEIPE. ITS VERY VERY NICE.
Reviewer: Elizabeth
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i'm guessing that the cake got burnt because you didn't use a water bath, which is something like a pan larger than the springform
tin with the batter in it, filled to 2-3inches of hot water. put this together into the oven to bake and this will allow the cheesecake
to bake without browning excessively on the top. and oh, remember to line the springform tin with aluminum foil always to
prevent water from the waterbath from seeping in.
Reviewer: gayle
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I want to make this but I dont know how to convert this to us for example 2oz flour what would that be? can anyone change this to
cups and so on for me? It sounds interesting. Thanks
Reviewer: Margaret
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Soft, fluffy and not too sweet, this is excellent!! I've made it a few times and even my American friends couldn't get enough of it.
Reviewer: Lynda Lee

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I'm a begginner and I got it right, first attempt. Except the top a bit burnt, temp 180 degree too hot??? or water bath too shallow, I
can't find a deep pan.
Reviewer: Helen
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OMG. I love this cheesecake so much.Thank you for sharing your recipe.
5 of 16 2/02/10 11:23 PM
Reviewer: kathrina
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i want to ask, i don't have cream of tartar here. what is the best one to have like that? thanks..
Reviewer: Jinqi
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The Best Cheesecake ever!!! I tried for the 1st time and got it right! Highly recommended for all!
Reviewer: Joanne
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This is my first time baking cheesecake, it turned out to be a huge one. I baked it for more than 1 1/2 hours, but I find it to be too
moist or wet. Should we leave the cake in the oven for another 1 hour with the oven door ajar after the cake is done?
Reviewer: runa
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Review:
Hi Diana, it would really help me if you could convert ounces/grams into cups and spoons of the Japanese Cotton Soft Cheesecake
recipe. I did convert by the help of your conversion calculator, but it wasn't giving me a accurate proportion, thanks runa.
Reviewer: Grace
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Perfect & excellent.Thanks. Do you have a melt-in -the mouth butter cake recipe to share?
Reviewer: Jia Pey

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Excellent cake, just tried it yesterday. Easy to make, simple and delicious.
Reviewer: Doris
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The cheesecake is so soft and fluffy. My kids and I like it very much! Although I'm not an experienced baker, I got the right texture
I wanted for the first attempt. It's so easy.
Reviewer: Sandy
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It looks and tastes just as good! Excellent!
Reviewer: Andre
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A very easy cake to make. Tastes just like cheesecake, light, creamy and i could taste the cheese unlike chiffon cheesecake. Best
eaten chilled.
Reviewer: Margaret
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Excellent!Very soft,light and delicios. I did not bake in a water bath, just the usual way. How to prevent cake from sinking, it sank
by almost 2 cm?
6 of 16 2/02/10 11:23 PM
Reviewer: Serene
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This is the first time I've tried baking a cake. And I am really pleased with the results I have! My boyfriend loves it. Irene, thanks
for the clear instructions.
Reviewer: yuiching
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I baked the cheesecake last night and it tastes good, but the texture is dense, is it because i didn't whisk the egg whites long
enough?
Reviewer: wolfgang
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Is corn flour the same as cornstarch?
Reviewer: Diana
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Hi Wolfgang
Yes, cornflour is the same as cornstarch.
Reviewer: Joanne
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It's really satisfying baking such an excellent cheesecake. I've tried several recipes but this is the best. It it simply awesome!
Everyone likes it so much. Yummy...
Thanks for the recipe.
Reviewer: Shinta
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Excellent! Thanks for sharing the recipe.
*FYI: Please pay attention when you whisk the egg whites, Just take the foam only, do not take the liquid on the bottom of the egg
white mixture, because that's the main reason your cake won't rise.
Hope this info help y'all.
Reviewer: Priscilla
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I'm just a beginner and the cake came out really great! really smooth and soft. but i felt that the cheese taste was a little lacking.
Reviewer: Apple
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I love this recipe. All my siblings love it very much! Thanks
Reviewer: Ling
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Thanks for sharing this wonderful recipe on the web! I have tried a few other cake recipes taken from other sources but results
were mostly disappointing. I followed your recipe exactly and the cheesecake turned out soft and yummy with a perfect golden
brown top. BTW, the cake shrunk a little from the sides - is this natural? My husband couldn't resist the cake after taking the first
bite. Thank you so much.
7 of 16 2/02/10 11:23 PM
Reviewer: Anoymous
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I baked this cake for a friend's birthday and those who ate it really LOVED it. However, the cheese didn't fully melt. Will bake it for
Chinese New Year next year, and I'll make sure that the cheese melts before I bake it.
Reviewer: jackie
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Wonderful cake!!! Any suggestions on storage for use within 3 days? Thank you. Looking forward to making many more desserts
from your site..
Reviewer: Pharmd450
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Very nice site!
Reviewer: awesome guy

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yummy!
Reviewer: lora
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this was a wonderful recipe. thank you very much! very unique, light and fluffy.
Reviewer: Vicky
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Hi, I have read all your reviews and am glad that they have had successful results. However, I wonder if you have tried steaming
the cheesecake instead of baking it? Do you know the difference between Cake flour and Hong Kong flour? Will Hong Kong flour
result in an even softer texture? Would definitely appreciate your expert input on the above questions. Thanks.
Reviewer: Esmeralda
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Thanks for this wonderful recipe. I baked it this morning and it was really wonderful.
Reviewer: Ciefie
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First time I have ever made this cake, it is absolutely terrific. Did not have cake flour, sustituted rice flour. Great cake for celiacs.
Reviewer: william chen

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hi! i'm from malaysia. this wonderful cake is so easy to made. my whole family loves it.
Reviewer: Monica
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I had been searching for this type of recipe for the longest time! I was not disappointed with the taste. It was spectacular! I do
have one question. I doubled the recipe and put it in a rectangular cake pan. The result was a "soft as cotton" top but the bottom
8 of 16 2/02/10 11:23 PM
was a dense, cheesecake. Is it supposed to "separate" like that?
Reviewer: Anna
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I tried a similar recipe and found the cake to be heavy at the bottom. Overall it was still good. You didnt mention when or where
to add salt, to the flour or egg white mixture. Love your blogg spot. Learned a great deal. Thanks.
Reviewer: Stephanie
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Excellent cake. Really nice and soft. Some commented that it wasn't cheesy enough. But it was GREAT!!
Reviewer: shiela
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one question though, what happened to the salt?
Reviewer: Ling
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Hi Irene,
Only my first attempt was successful. My subsequent attempts (3 so far) all failed! So disappointing. The cake didn't rise well and
the bottom is often hardened. Is it necessary to mix the flour well into the cheese mixture? I have been doing that but the result
was a batter filled with bubbles. Was it due to over-mixing? What went wrong? Does the depth of water used in the water bath
affect the outcome? Thanks!
Reviewer: kamchin
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I did not even know the existance of Japanese cheesecake until I read it from a blog while looking for Malaysian recipes. So I
searched online for the recipe and so glad I found this easy-to-follow recipe. And I made it today and it was a success!! The cake
came out very soft, moist and light though initially I thought I messed it up because the cake sinked as its cooling off. So I guess it
is OK if the cake sinks. I forgot to get the lemon from the grocery so I replaced it with 1/2 tbsp of orange flavor oil and 1/4 vanilla
for extra flavor. And the flavor of the cake turned out great with orangy flavor instead of lemony.
Reviewer: Emily
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This was a wonderful sponge egg cake, Asian style. It is not really sweet, and not really a cheesecake but it is so terrific. I topped
it with homemade apricot jam (thin layer) and whipped cream (thin layer) for presentation and to add a little kick. I turned the
oven down to 320 at 40 minutes and didn't have a problem with cracking. I also used a springform pan and wrapped it 3x in tin
foil, no leaking happened. Thanks for the recipe!
Reviewer: Solomiya
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It's ok. I wouldn't bake it again.
Reviewer: Mimi Cheou

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Thank you for sharing this wonderful recipe. I am a beginner at baking. Like other reviewers I tried converting the measurement
into US standard (cup and spoon) using the conversion you provided. However, I don't think I got them correct. Would it be possible
for you to provide one with US standard measurement for me?
I followed the instruction exactly but my cake was not cotton soft. The thin top layer was cotton soft but the bottom was dense.
Could you tell me what I did wrong? Also, when should add the salt? I hope you can give me some advise.
Oh, even though the cake was dense but the taste was perfect, light and not very sweet. I really want to make this cake again.
9 of 16 2/02/10 11:23 PM
Thank you.
Reviewer: nina
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I've tried to bake this cheesecake two times, but failed to get the right texture, but on the third attempt, i got it right, actually i
know why many people didn't get it right...there are terms such as "folding in soft peaks" and so forth that are misused in the
procedure. What I have done in the cream cheese mixture, I used a wire whisk, firstly I add in the liquid ingredients, lemon juice
and the egg yolks, mix it well, then slowly stir in the dry ingredients, a little at a time, then slowly stir the mixture with the whisk
well. Then you will get a smooth batter without any lumps in it. Then in another bowl, whisk the egg whites until foamy, then you
can add the cream of tartar. When you reach the soft peaks stage, then a little at a time, add in the sugar until the sugar is well
combined and beat until you get stiff moist peaks consistency. Then take one fourth (1/4) of the egg whites, using a whisk, stir
them into the flour and cream cheese mixture. It is okay to stir it well because you want to lighten up the flour cream cheese
texture. After it is combined well, add in the remaining egg whites, but this time, using a rubber spatula, slowly fold them in until
they are well combined, but remember, do not overmix them. If you overmix them, you will release the air and the mixture will
flatten. It will cause your cake to turn heavy and dense. Good luck...
Reviewer: connie
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It is a wonderful cake.
Reviewer: amy
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This is the best japanese cheesecake recipe that i've found so far! i've tried many others, but the cake ended up being too wet. it's
possible because this one requires more eggs than the others. Even though a little water went into the springform pan while
baking(maybe i didn't have the aluminum foil wrap the pan high enough), the cake didn't seem to be affected by it. we didn't have
whole milk or 2%, only soymilk and nonfat milk. i chose soymilk becasuse it has more fat. but the cake still tastes wonderful. by
the way, the cake tastes even better after it's refrigerated... tastes like sara lee's butter pound cakes except with cream cheese
flavor.
Reviewer: jeidy
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i baked it today and it turned out great, but i have a question. is it really going to form a cottony soft bread without the texture
of the usual cheesecake?
Reviewer: bonita
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This is too good! I am eating it right now... This recipe turned out very well, the texture is very light and its a very great cotton
cake. This is my first au bain marie cake and i'm glad your recipe is so clear. I will make it again soon ... Thank you...
Reviewer: Kiefaith
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Thanks Irene for the recipe. I tried it once and everyone liked it. I'm baking it again today and wonder if I can freeze them in time
for Chinese New Year. Thanks!
Reviewer: Chia
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What an incredible recipe! Delightfully soft and delicately rich. My friend and I ate up half of it in one go!
Reviewer: The Chilibuddy

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10 of 16 2/02/10 11:23 PM
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I am a total beginner at baking and this is the second time baking this - the first time, it was totally dense. I don't think I
understood the term 'soft peaks'. I did the whites first while waiting for the cream cheese and butter to melt - and not even
completely! - so that did not help either.
The second time, after reading through all the reviews here and on other forums, I figured out how to get a meringue/souffle. I
did the rest of the stuff before the whites.
But this time, I underestimated the volume (since the first time there was so little of it) and used an aluminum pan from the shops
that was too small so as it rose, it spilled over. I think I did everything else correctly - the batter looked good and the whites kept
their shape so well - so I'm a bit cross at myself for not expecting the larger volume and the rise.
I had to take it out halfway and pour out some of the water bath. I'm not sure how it will affect the texture inside. But it looks
more like what it should than the first time around.
I will do this another time and I think I'll have all the techniques needed to do this cake well.
Thanks!
Reviewer: meg r
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thanks for the recipe. Yes, yummy and pretty easy to whip up!
Reviewer: Candy
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Super Yummy Yummy! My family members all liked it. I wanted to make this a very long time ago but never had the right recipes.
Thanks Irene.
Reviewer: Lisa the baker

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This cheesecake turned out just like the description "cotton soft". We enjoyed it! Thank you!
For the 2 oz cake flour, I used 1/8th cup. For the 1 oz cornstarch, I used half of the 1/8th cup. I sifted this into the yolk mixture.
The recipe does not say when to add the salt, but I added it in step 1.
For step 3, I used about 1 1/2 cups of the beaten egg whites and gently folded it into the yolk mixture to lighten it. Then gently
fold small amounts of this yolk mixture a little at a time into the egg whites without deflating it.
I used a 9 in. non-stick cheesecake or springform pan lined with baking parchment paper on the bottom. I used foil on the outside
of the pan, placed this into a larger glass pan, and added about 2 in deep of water for the water bath. Although the cake rose
high, it did not spill over. At the end of 1 hr 20 min, I turned off the oven and did not remove the cheesecake immediately until
the oven cooled. It shrank back, but it now has a cotton-soft spongy appearance inside with a beautifully brown top. Melts in your
mouth - perfect for babies to eat! It is a deliciously delicate cream cheese spongecake!
Reviewer: Daphne
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I've made this recipe about 5 times now and I love it. But each time I make it, the surface of the cake cracks when it's cooled,
unlike yours... any idea why this is?
Reviewer: Choco Pie

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Do all of you realize that salt is in the recipe but it's not even in the mixing procedure? Salt could be Optional!! The cheesecake
cracks on the top after it's baked because either you have cooled off too quickly (temperature drop) or over-mixing the batter. Egg
whites should be close to double volume (soft peak). Make sure the mixing bowl is clean so it would help your cheesecake to rise
and check your ingredients "HAS YOUR CAKE FLOUR EXPIRED?" Also your cheesecake will not rise because ONCE YOUR CHEESECAKE
IS IN THE OVEN ", all of us tend to open the oven door to check on the cheesecake and slam close the oven door which will make
the cheesecake will collapse".
Reviewer: Trisha Tang

Rating:
11 of 16 2/02/10 11:23 PM
Review:
My first time made it, and it turned out perfectly. I would prefer a little more cheesy taste. Anyone know how much more cream
cheese I can add to make the flavor a bit more cheesy? Thank you!!
Reviewer: Crystal
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Thanks for posting this recipe. This one is a good recipe that is a combination between spongecake and cheesecake. Not too heavy
or too light. It's just perfect. Thanks!
Reviewer: nicole
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Hi all, I have not tried this out yet. Can anyone explain to me what does "water bath" mean? Thanks.
Reviewer: candy
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Thanks for the recipe. We all love this cake very much. Yummy Yummy.
Reviewer: shan h
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Great recipe! I baked this cake for a friend's birthday and everyone loves it. The cake turns out to be really soft and fluffy. Thank
you so much for the recipe.
Reviewer: Jenny Mak

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Thanks for the recipe, I've just baked my first one. The top is brown and cracked, even though I have a water bath and there's still
water in the pan.
The only thing I can think of is that I uused a smaller cake tin and I have a fan forced oven.
Also during the last step of mixing I can see that there's a lot of BIG air bubbles. Is that suppose to be there?
Reviewer: diana
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it's a perfect cheesecake!!!
Reviewer: julia
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The cake tasted great. However, I could not find cream of tartar and I had to use normal cream instead. And when I mixed the
cream with the egg whites with the mixer, it turned watery and did not achieve the soft peak stage. Hence, I had to re-do this
step and this time round, I did it with the cream. And the cake, still turned out ok. But I struggled a bit getting the right time to
ensure the bottom of the cake was well-done. Woud appreciate if you could advise me. Anyway, thanks for the recipe.
Reviewer: petcab
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As a beginner, I have to say, this cheesecake made me look like an an expert! Fluffy, and so heavenly soft. I also noticed that the
bottom was wet so I popped back the round pan itself sans the water bath and covered the top with aluminum foil and it came out
superb! Thanks so much for this recipe, this is the type that will be treasured by my family for generations.
Reviewer: marivic julian
12 of 16 2/02/10 11:23 PM
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I really enjoy all the recipes from Diana's Desserts website. It helps me make and bake things easy with an excellent outcome and
most importantly, things taste really awesome. This is the only recipe website that I can trust. Thank you Diana. Two thumbs up!!!!
Reviewer: gina
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Flour in lumps!
Can anyone tell me how to mix in the flour to the batter without it getting lumpy? I spend the longest time trying to flatten lumps
against the sides of the bowl! I baked it but not tasted it yet.
Reviewer: Kathleen Seng

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Awesome! This is my first try and it turned out perfect. The ingredients were easily available and the method is in good layman
terms! Am really thankful for this recipe, the cake is for my bf's birthday, he and his family love it to bits. Love ya!
Reviewer: Alice Szutu

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I believe I have found the recipe I've been looking for for a long time. I came from Taiwan; I used to buy this kind of cheesecake
from the bakery all the time. After I moved to the US and tried American cheesecakes, I miss the light & fluffy texture of
Japanese cheesecakes very much.
I've already read through all of the reviews. From those positive reviews I'm confident this must be a great recipe. Before I start, I
hope you can help me with two questions:
1) Many reviewers reported that water got into the cheesecake when using a spring form baking pan. Do you recommend using a
regular 9" round baking pan with lining?
2) I also have problems converting the measurements. For example, I converted 60g/2oz.cake flour into 5/8 cup and 20g/1oz. corn
flour to 1/4 cup. Fortunately, I read the review from 'Lisa the Baker', her conversion is 1/8 cup and 1/16 cup. It would be a
disaster if I used my conversion. Would you please convert all measurements into cups and tablespoons? Your help is highly
appreciated. Thank you.
Reviewer: may
Rating:
Review:
It's very tasty, my family liked it a lot.
Reviewer: Harvey
Rating:
Review:
This cake recipe is the closest you will find to the store bought Japanese Cheesecake. The texture of this cake is perfect, very fine
crumb, yet still light. I prefer this lighter tasting cheesecake than the traditional heavier American cheesecakes.
Reviewer: Diana, Diana's Desserts

Rating:
Review:
Hi Yvonne,
I am told that cake flour can be purchased at Safeway stores in Australian and cake flour is available at Coles supermarkets under
the Anchor brand.
I'm also told there is an American store in Melbourne that sells Swan's Cake Flour which is an American brand.
Try the website: www.usafoods.com.au
They may carry it online at this store.
Good Luck! Sincerely, Diana, Diana's Desserts
Reviewer: leah
13 of 16 2/02/10 11:23 PM
Rating:
Review:
This is such a wonderful, simple no-fail recipe. The cake always turn out so soft and absolutely delicious, can't say how happy I am
for stumbling upon this recipe. Thank you so much!
Reviewer: Yvonne
Rating:
Review:
Hello there! I cant find cake flour in Australia. Can I replace it with normal plain flour? Thanks
Reviewer: Karen
Rating:
Review:
Thanks for the recipe. We all love this cake very much. Yummy Yummy.
Reviewer: Eileen
Rating:
Review:
Excellent! I got it right the 1st time, soft and yummy. Would prefer it to be more cheesy, can I add more cream cheese?
Reviewer: racwan
Rating:
Review:
I tried this recipe for the first time this weekend and it turned out very good. I have never baked this before, so I was very pleased
on how it turned out. I will definitely make it again, but this time add the apricot glaze on the top to make it more pretty. Thanks!
Reviewer: teena
Rating:
Review:
I converted everything from this site (http://www.jsward.com/cooking/conversion.shtml)..my cake was amazing. Thanks for the
recipe.
Reviewer: kiran m
Rating:
Review:
I WANT TO KNOW HOW I CAN MAKE THIS IN A MICROWAVE? PLEASE HELP!
Reviewer: herly
Rating:
Review:
Thank you very much for sharing this wonderful recipe. It's really soft and spongy. I baked it twice in one week because its so
yummy. This is the most successful recipe I ever found in the website. Once again I wish to thank you for your "AMAZING" recipes.
Reviewer: Pharmf492
Rating:
Review:
Very nice site!
Reviewer: WindupBird
Rating:
Review:
Hello!
So first of all, this recipe as is, is terrific. I made some modifications to personal taste (mainly increasing the amount of cream
cheese and omitting the butter) but if you follow this recipe it should be fine. A few questions that I've seen pop up:
1) Cake flour is NOT the same as all purpose. A light substitution is to take a cup of all purpose, take out 2 tablespoons, then add 2
14 of 16 2/02/10 11:23 PM
tablespoons of corn starch. It's not great but it works alright.
2) To get rid of clumps, make sure the flour is well sifted and add in parts.
3) I would never use a spring form for this recipe. My 9 inch square pyrex works very well in a 9 by 13" brownie pan waterbath.
4) For even brownie in a non-convection oven after about 40 minutes (NO SOONER OF YOUR CAKE MAY FALL), turn the cake.
Reviewer: quizzine
Rating:
Review:
This recipe is definitely a keeper! I took note of other reviewers' comments and the cake came out perfect!!
Reviewer: Jocelyn Sim

Rating:
Review:
i have tried your recipe and the cake turned out well, however, the cake sinks after cooling down. Please advise what could have
gone wrong, Thanks!
Reviewer: irene phan

Rating:
Review:
very good ... finally found this recipe. delicious. i've added lemon rind, and the flavor is further enhanced. my only frustration is
when i take it out from the oven, it will sink and gives a wrinkled top. how to avoid this situation ... HELP! tried twice and was the
same. unlike those sold in the shops, and the top looks nice and smooth.
Reviewer: AJ
Rating:
Review:
Question, should i use large eggs instead of medium sized eggs?
Reviewer: ismael
Rating:
Review:
The search for the perfect fluffiness - but what happens when you have found it?
Reviewer: Esther Zimmerer

Rating:
Review:
My my... I just can't thank you enough for posting this wonderful recipe. This is the first time I made the Japanese cheesecake,
and it turned out super great. Again, thank's a million! GBU
Reviewer: Shireen
Rating:
Review:
This is an easy cake to make ...really yummy and delicious. Soft, moist, melts-in-the-mouth. Everyone who has tasted it had only
good remarks. Highly recommended !
Reviewer: Christine
Rating:
Review:
This is my fourth time trying this recipe and the cheesecake comes out really dense every time! I am trying to figure out what I did
wrong. I didn't add in the salt, is that okay? Also, I have used both cold and hot water for the water bath and the results are
similar. Should I cover the pan with foil before putting it in the oven? Am I over mixing? Help please!!!
Reviewer: twinkle
15 of 16 2/02/10 11:23 PM
Rating:
Review:
HI DIANA, MANY THANKS FOR THE GREAT RECIPE. I BAKED TWICE ON FRIDAY AND 2 PORTIONS AT ONE GO ON SAT. IN A 10 inch
square tin. THE RESULTS IS THAT EVERYONE LOVES IT. BUT I STILL DID NOT MANAGE TO GET THE REALLY COTTONY FLUFFY TEXTURE
THAT IS SHOWN IN YOUR PICTURE. GOING THROUGH ALL EARLIER PREVIEWS, I REALIZED SOME OF US ALSO GEL THIS PROBLEM.
ALSO, AFTER MIXING IN THE CREAM MIXTURE TO THE SOFT PEAKED WHITES, I GET LOTS OF AIR BUBBLES. MAY I KNOW WHY THIS
HAPPENED? THANKS. HOPE TO HEAR FROM YOU SOON.
© 2010 Diana Baker Woodall. All rights reserved.

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16 of 16 2/02/10 11:23 PM

Cotton Soft Japanese Cheesecake

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Diana's Desserts - www.dianasdesserts.com

See more recipes in Cheesecakes

Cotton Soft Japanese Cheesecake

Makes 1 (8-inch) cheesecake, 12 servings.

Date: August 22, 2004

Reviewer: Jennie Chong

Reviewer: Patricia Tay

Reviewer: katrina bulseco

Reviewer: Lisa Song

"superfine" sugar ("caster" in Britain). Regular granulated won't work as well.

Reviewer: SHAJIA AHMED

Reviewer: Lynda Lee

Reviewer: Jia Pey

Hope this info help y'all.

Reviewer: awesome guy

Reviewer: william chen

was a dense, cheesecake. Is it supposed to "separate" like that?

Reviewer: Mimi Cheou

Reviewer: The Chilibuddy

Reviewer: Lisa the baker

Reviewer: Choco Pie

Reviewer: Trisha Tang

Reviewer: Jenny Mak

Reviewer: marivic julian

Reviewer: Kathleen Seng

Reviewer: Alice Szutu

Reviewer: Diana, Diana's Desserts

Try the website: www.usafoods.com.au

They may carry it online at this store.

Good Luck! Sincerely, Diana, Diana's Desserts

tablespoons of corn starch. It's not great but it works alright.

Reviewer: Jocelyn Sim

Reviewer: irene phan

Reviewer: Esther Zimmerer

© 2010 Diana Baker Woodall. All rights reserved.

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