a piece of heaven(cotton soft Japanese cheesecake)

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a piece of heaven(cotton soft Japanese cheesecake)
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a piece of heaven(cotton soft Japanese cheesecake)

Added by: on May 22nd, 2013
This cheesecake is truly a piece of heaven. The cake turn out soft ,fluffy, creamy and it’s melt in your mouth. (: CountyBakerMom
Prep Time:
40 min
Cook Time:
50 min
Ready In:
60 min



Original Recipe Yield: 12 servings (8" cheesecake)


  • 5/8 cup fine granulated sugar
  • 6 eggs, white and yolk separated
  • 1/4 tsp cream of tartar
  • 1/4 cup butter (½ stick)
  • 9 oz cream cheese
  • 3/8 cup fresh milk
  • 1 tbsp lemon juice
  • 1/4 cup cake flour /superfine flour
  • 1/8 cup cornstarch
  • 1/4 tsp salt
Nutrition Facts
a piece of heaven(cotton soft Japanese cheesecake)

Servings Per Recipe: 12

Amount Per Serving

Calories: 204

  • Total Fat: 13.8 g
  •     Saturated Fat: 7.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 127.3 mg
  • Sodium: 190.6 mg
  • Total Carbs: 15.5 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 11.7 g
  • Protein: 4.9 g

how is this calculated?

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Melt cream cheese, butter and milk over a double boiler on medium heat until well combined. (If you don’t have a double boiler, you can just fill a small saucepan with about an inch of water and bring it to a simmer. Place a bowl over the saucepan and melt cream cheese, butter and milk on it.) Remove from heat and allow to cool down.


Preheat oven to 325F. Lightly grease and then line the bottom and sides of an 8″ round spring-form pan with parchment paper.


In a bowl, whisk egg yolks and lemon juice until egg yolks are well beaten. Add the cake flour, cornstarch and salt and continue whisking until well combined and free of lumps. Fold this into the cheese-butter-milk mixture until well combined.


Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Fold the cheese batter in small amount to the egg white mixture and mix well until you’ve used up all the cheese batter. Pour into the prepared spring-form pan. Bake cheesecake in a water bath in the preheated oven for 50-60 minutes or until set and golden brown. Slightly open the oven during the last 10 minutes of baking. Leave the cheesecake in the oven for another 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.


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Ratings & Reviews:

Kathy M

Kathy M

By: Kathy M on May 22nd, 2013
looks yummy!!

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