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Cotton Soft Japanese Cheesecake



12 slice(s)

Ingredients A

  • 250 g cream cheese, (1 x 250g block Philadelphia cream cheese)
  • 50 g Butter
  • 100 g Milk

Ingredients B

  • 60 g cake flour, (super fine flour would be best)
  • 20 g Corn Flour
  • 6 egg yolks
  • 10 g lemon juice

Ingredients C

  • 140 g caster sugar
  • 6 egg whites
  • 1/4 teaspoon cream of tartar

Recipe's preparation

    Step 1
  1. Preheat oven at 160C.

    1. Put all Ingredients A into TM bowl. Melt and mix at 60C/3 mins/speed 3. 

    2. Put all Ingredients B. Mix for 10 secs/speed 3. 

  2. Step 2
  3. 1. Insert butterfly. Place Ingredients C into the TM bowl (make sure it is clean and dry). 

    2. Whip for 3-4 mins/speed 3.5, or until a stiff consistency is achieved. 

    3. Remove butterfly.

  4. Step 3
  5. 1. Add batter from Step 1 into whipped egg whites. 

    2. Mix gently by hand using spatula until well combined.

    3. Pour into a 8-inch round cake pan (lightly grease and line bottom with baking paper).

    4. Bake cheesecake in water bath for 1 hour 10 mins at 160C until set and golden brown. 


Accessories you need



Before whipping egg whites, bowl must be clean and very dry.

Make sure egg whites are whipped until a stiff consistency, otherwise, the cake will not be soft and fluffy. Also make sure you do not overbeat as the cake will sink. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • AntheaS I followed your suggestions but only added...

    Submitted by ChrisHazel on 6. June 2017 - 12:53.

    AntheaS: I followed your suggestions but only added about 60g butter after finding my old recipe in an old fashioned cookbook. It was fine and may help those who find their caramel too runny?

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  • This was amazing. I've made

    Submitted by sneirvine on 21. August 2016 - 18:09.

    This was amazing.

    I've made this the old fashioned way - using a double boiler etc etc, and for this recipe I made the meringue in my Kenwood chef, but the rest (Ingredients A & B) in the Thermomix and it just made the method so much easier.  I'm stoked with this recipe and it will likely be my go-to for desserts for a while!

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  • Thank you, fantastic recipe!

    Submitted by mich99 on 10. July 2016 - 18:47.

    Thank you, fantastic recipe! I had much more than what fit in my shallow 8" pan so next time I'll use a bigger one! Had a bit of burning at the top too but it's probably just my oven.

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  • Can you bake this without a

    Submitted by maplegoh on 29. May 2016 - 19:47.

    Can you bake this without a water bath? What are the oven temperatures and times if you do? 

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