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Japanese-style Cotton Cheese Cake

Rich Japanese-style cheesecake, a light and fluffy delight for the whole family.


2 x 227 gm Cowhead cream cheese
100 gm Cowhead salted butter
250 ml fresh milk

60 gm superfine flour
20 gm corn flour
6 egg yolks
1 tbsp lemon juice

6 egg whites
1/4 tspn cream of tartar
130 gm granulated sugar


1.Melt cream cheese, butter and milk over a double boiler. Cool the mixture. (Mixtures A)

*For the fine texture, please sieve the batter.

2. Fold in mixture A with flour, the corn flour, egg yolks, lemon juice and mix well. (Mixtures B)

3. Whisk egg whites with cream of tartar until foamy.

4. Add in the sugar and whisk until soft peaks form.

5. Fold in mixture B with the egg white mixture.

6. Pour into a 8-inch round non-stick cake pan.

7. Bake cheesecake in a water bath for 40 minutes 180oC and low to 160oC for 20 mins.