Japanese Cotton Cheesecake

I like to use yogurt in cheese cake and I found this recipe from My Wok Life.  This method is slightly different from other recipe I tried before, instead of melting cream cheese straight in a double boiler, an additional process of beating cream cheese is adopted in Patrica’s  recipe which I find it useful in breaking down cream cheese before melting with milk.

Recipe “Low Fat Marble Yogurt Cheese Cake” adapted and modified from My Wok Life

Yields 12 – 14 thick slices

Ingredients :
250 grams of cream cheese, softened (I used PHILADELPHIA Cream Cheese)

125 grams of plain yogurt (Marigold low-fat plain yogurt)  ( used Greek yogurt)

100 grams of butter, softened

50 grams of white sugar

50 grams of fresh or skimmed milk (I used low-fat skimmed milk)

30 grams of plain flour, sifted                        

80 grams of corn flour, sifted

4 egg yolks

4 egg whites, without any stain of yolk

100 grams of sugar

⅛ teaspoon of cream of tartar

1 tablespoon of chocolate essence or cocoa powder ( I omitted)


1 teaspoon of lemon or orange juice or vanilla essence to flavour (used vanilla extract)


9″ square metal baking tin/ 10″ round baking tin

1 large deep pan, at least 12″ in diameter with 1″ in height, for steam-baking.

1. Preheat oven to 150°C for 15 – 20 minutes. Beat soft cream cheese with electrical mixer/ beater till coarsely blended. Remove from mixing bowl, and place in a large cooking pot. Add in plain yogurt, soft butter, sugar (50 grams) and milk.  Boil cream cheese mixture until all ingredients melted, and leave to cool. 

2. Add egg yolks to cooled cream cheese mixture and mix well with a hand whisk. Combine and sift plain flour and corn flour, before adding into the cream cheese mixture.

3. Whisk pure egg whites, sugar (100 grams) and cream of tartar in a clean and oil free mixing bowl, with electrical mixture/ beater at maximum speed, until stiff peak (light and foamy texture). To test its readiness, turn over the mixing bowl, the meringue should adhered to the upturned bowl.

4. Combine cream cheese mixture with meringue and fold well, preferably by clean bare hand (or spatula), in repeated upward circular motion until batter looks glossy.

5. Grease the sides and line the bottom of baking tin with baking sheet/ non-grease paper. Pour almost all the batter into greased baking tin. Leave just a little batter (about a bowl) to create marble design. ( I poured all the batter into greased baking tin and skipped step 6)

6. To create chocolate marble design: Add 1 tablespoon of chocolate essence/ cocoa powder into the remaining batter, and combine well. Scoop and top dark batter onto light batter in the baking tin. Place dark batter right at the centre, and scatter it with a stick or chopstick for the marbling.

7. Place baking tin over a larger deep pan filled with 1cm of hot water to perform steam baking, for about an hour on the lowest rack of oven, or until a metal skewer or toothpick inserted in the centre comes out clean.

8. Remove baking tin from oven, and cool for 10 minutes before removing the cake from the tin. Cut and serve warm or store in refrigerator to serve chilled. ( I removed the water and cooled the cake for 30 mins in the oven with the door opened. Serve chilled)


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