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japanese cotton cheesecake (very light version if you replace sugar can be used as dukan recipe as well) | by maevasarahoney
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japanese cotton cheesecake (very light version if you replace sugar can be used as dukan recipe as well)

one of a kind fluffiness for this cake very popular in japan and asia. This cake is an experience per se. the lightness is something amazing and is suitable for who is concern about calories. if you replace sugar with a low calories substitute this cake can be eaten guilt-free!



(7" pan or 20 cm covered with parchment paper on the bottom and along the circle)

170C pre-heated oven with a pan filled with hot water for the baine mairie

baking time: about 70-75 minutes (check with a skewer, some crumbs should stay attached)


250 g 0% no fat cheese (in german is known as quark, in spanish queso de untar, in italian formaggio da spalmare, in french fromage frais)

50 ml 0% milk

30 g corn flour (maizena)

50 g sugar

30 g sugar for egg whites

3 eggs separated

1 teaspoon baking powder

1 teaspoon vanilla essence or half vanilla bean

juice from 1/2 lemon

1 pinch of salt for the egg whites


In a bowl put all ingredients except the egg whites, salt and 30 g sugar.

combine all the ingredients together mixing them with a whisk until all the ingredients in the bowl are smooth, well combined and no lumps are to be seen.

whip the egg whites in grease free bowl until foamy and add the pinch of salt. add some sugar and do so in extra two goes.

once egg whites reach soft peaks consistency add egg whites to yolk mixture in three batches being careful not to deflate the whipped egg whites. bang the pan on the work counter in a way all big air bubbles are coming to the surface and pour the mixture slowly from a height. stir a wooden skewer to eliminate the last bubbles and pour batter in the pan and place on the bottom low level of your oven on the baine mairie pan.


for the strawberry sauce

6/7 strawberries cut in slices

2 tablespoons sugar

3 g sheet gelatine

1 tablespoon lemon


place gelatine in cold water

combine the other ingredients until they start to boil. squeeze gelatine from its water bad and add to the strawberry sauce.


Once the cake is cold add the strawberry sauce on top of the cake or serve separated in small individual bowls.

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Taken on April 15, 2015