Thursday, 31 May 2012

Strawberry Cotton Cheese Cake Recipe (step by step photos)

Japanese cotton cheese cake is one of my son's favourite. So today I just try to make a trick by using some strawberry puree as an additional ingredient... I was surprised, the cake come out fabulous and they really love it. This cake is so soft and the smell is so good. The recipe is adapted from:


  • 130 grams strawberry puree 
  • 200 milliliters fresh milk 
  • 250 grams cream cheese 
  • 85 grams butter 
  • 40 grams plain flour 
  • 35 grams corn flour 
  • 7 egg yolks 
  • 7 egg whites 
  • 3/4 teaspoon cream of tartar 
  • 100 grams castor sugar 
  • 1/4 teaspoon salt


1. Preheat oven to 150 degrees C.

2. Lightly grease and line the bottom of 9 inches round cake pan
    with greaseproof baking paper or parchment paper. Wrap the 
    pan with aluminium foil. 

3. In a large bowl, mix together cream cheese, butter and milk 
    then place the bowl over simmering water (note: don’t let the
    bottom of the bowl touch the water). Stir occasionally until 
    completely dissolved and the mixture turn to smooth. Remove
    from heat and let cool down a bit. 

4. In a large mixing bowl, whisk egg yolks using a balloon whisk.
    Add in cream cheese mixture and mix well. Then fold in plain 
    flour, corn flour and salt. Mix well. Mix in strawberry puree and 
    combine well. Set aside. 

5. In another large mixing bowl, beat together egg whites and 
    cream of tartar until foamy. Gradually add in sugar and beat
    until very stiff and shiny peaks form. 

6. Fold 1/3 of the whites into the batter, and then quickly fold in 
    the remaining whites until just combined. 

7. Pour the batter into 9 inches round cake pan. Bake at 150 
    degrees C for 1 hour and 15 minutes in a water bath. 


8. Remove from the oven then remove from the mould 
    immediately. Set aside to cool.

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