Japanese Chiffon/Cotton Cheesecake

I made a Japanese Chiffon/Cotten Cheesecake for my mother’s birthday. I used to make this a lot and unfortunately the outcome (of the cake’s appearance) is not that consistent 😛 I believe I must practice more, however we should never judge a book by its cover, the texture and flavour of the cake is superb even if it does not look as appealing as it could/should. 😀 There are a various way of baking this cheesecake, I’ve tried incorporating a few recipes and this is it 🙂

For an 8 inch/20cm cheesecake:


6 egg yolks

6 egg whites

250g of cream cheese

50g of sugar

140g of caster sugar

100ml of milk

60g of all-purpose flour

a pinch of salt

2og corn starch

zest from 1 lemon (optional)


1. Line your removable-bottom spring form or cake pan with parchment, it’s important that the parchment paper extends a bit higher than the pan/spring form (roughly 3-4cm). I usually brush some vegetable oil on the pan/spring form before lining the parchment paper, to ensure it sticks well to the pan/spring form.

2. Preheat the oven to 160C degrees. Melt the cream cheese, butter and milk in a big bowl (over simmering water). Mix it Let the mixture cool down a bit, and then add the egg yolks and mix well. You don’t want to cook the egg yolks so make sure the cream cheese mixture is not too hot. Sift in the flour, corn starch and salt and fold in. To avoid any lumps you could strain the batter once and thereafter add the lemon zest.

3. Beat the egg whites until soft peak and then gradually add the sugar, beat until stiff peak. Add 1/3 of the egg white in the cream cheese mixture and mix well. Thereafter add the cream cheese mixture in the egg white and FOLD IN gently until the cream cheese mixture and egg whites are well combined. Pour the mixture into the cake pan.

4. Put the cake pan in a baking tray and fill it up to half way (of the cake pan). If you’re using a removable-bottom spring form then you may want to wrap the form with aluminium foil to avoid seeping, it’s not that pleasant if the cake gets wet after all the hard work. Bake for 1hour and 10 min or until the top is golden brown. Leave the cake inside the oven to cool down (with door ajar ) for 20 min. I personally prefer it to be chilled (for 3-4 hours) before enjoying it, but it’s up to one’s personal preference.

My cake cracked a little this time, but it still tasted great:)