Japanese Cotton Cheese Cake

Preparation: 25 min
Cooking time: 100-120 min
Waiting time: 5-10 min
Portion: 1 cake 18 cm
Difficulty: 4/5

-Cheddar cheese slices: 4 slices – 17-21 gr/ each
-Egg: 4 – 60-63 gr/ each
-All purpose flour: 65 gr
-Granulated sugar: 65 gr
-Unsalted butter: 65 gr
-Evaporated milk: 190 ml
-Lime juice: 1 tsp
-Powdered sugar: 5 gr

Kitchen utensil
-Electric egg beater
-Round cake pan 18cm
-Baking tray (width > 18 cm)


1. Making cake batter

  • Preheat the oven at 130 Celsius degree in 10 minutes
  • Separate egg yolks and egg whites
  • Beat 4 egg yolk in a clean bowl, leave aside
  • Pour 190 ml milk in a saucepan with 4 slices of cheddar cheese and cook in medium heat
  • Stir quickly with whisker until the cheese completely dissolved. 
  • When it’s simmering, turn off the heat and add 65 gr butter into. Mix well
  • Pour the wet mixture into beaten egg yolk bowl and stir quickly.

Please note that cheese mixture will be thicker and more condensed when it cools down so you should pour it into beaten egg yolk when it’s still warm.

  • Sieve 65 gr all purpose flour into egg mixture and mix well until all ingredients combined
  • Beat 4 egg white with 5 ml lime juice to stiff peak
  • Mix ⅓ of beaten egg white with egg yolk mixture, then pour it back to meringue bowl.
  • Use fold method or egg whisker to combine 2 mixture together

You shouldn’t over mix the cake batter because the tiny air bubbles in meringue will be broken and the cake cannot rise itself when bake 

2. Baking

  • Bring to boil 1.5-2 liters of water
  • Place parchment paper inside cake pan (bottom and sides), then pour cake batter into.

You can use a chopstick or toothpick to remove big air bubbles in cake batter

  • Put cake pan in a baking tray, then pour hot water into ⅔ of its height 
  • Place the baking tray and cake pan in oven and bake in this order:
  1. 130 Celsius degree in 25 minutes until cake surface reach equivalent height of cake pan
  2. 150 Celsius degree in 20 minutes until its surface rose and harden, turn to golden brown. Then remove it from oven
  3. Turn the temperature down to 100-110 Celsius degree and put the cake pan (with or without hot water tray) back in oven and bake in 50 minutes or until it’s completely baked
  4. Let the cake stay for 10-15 minutes in oven (that turned off heat) before removing
  • Put a cutting board or rack on the cake pan, flip it up to take the cake out
  • Remove parchment paper that sticked on cake, then flip it up again and let it cool completely
  • Restore cheddar cheese cake in fridge and serve within 1-2 days 

Cheddar cheese cake will be much delicious when cool serve so you can refrigerate it for 2-3 hours before serving.


  1. Don’t overmix the cake batter (step 11) because it will break air bubbles in meringue and prevent it from rising when bake
  2. The baking process is really important for this recipe so you should follow baking instructions with exact temperature. About baking time, you should adjust depend on cake appearance through baking process.
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