Saturday, October 6, 2012

Japanese Cotton Cheesecake with Blueberry Topping

Star Q

It's off to matriculation college for another visit.  My daughter called the missus earlier this week and she was wondering if we could come and visit her.  At the same time, she also gave a menu of the dishes that she wanted us to prepare and bring over.  Demands, demands!

Well, the missus always has a soft spot when her children make requests, especially those pertaining to her children's favorite food.  She would go to the ends of the world  (or rather would ask me to go to the ends of the world!) in order to oblige those requests.  I guess that's the main difference between a mum and a dad!

Well, she was terribly delighted when I decided to chip in (besides being the resident chauffeur!) by preparing another one of this daughter's favorite food.   For this, I have Wendy to thank for the recipe.  I don't like tedious recipes, but this one will stop me from buying the aforementioned cake anymore from bakeries in future!

  • 125 g cream cheese
  • 90 ml milk
  • 15 g butter

  • 30 g flour
  • 24 g cornflour
  • 3 egg yolks

  • 3 egg whites
  • A pinch of salt
  • 1/8 tsp cream of tartar
  • 75 g sugar (I used caster)

  • 1/2 tsp gelatin
  • 2 tbs water
  • 200 g blueberry fruit filling

In a heavy base saucepan, cook the cream cheese, milk and butter.  Stir continuously until thicken then, set aside.  Meanwhile, pre-heat oven to 160 C and boil some water.

Wait till the mixture above gets warm, then, whisk in the two flours until smooth.  Stir in the egg yolks until well combined.

In another clean bowl, whisk the egg whites until frothy.  Put in the cream of tartar and beat until soft peaks.  Gradually whisk in the sugar until stiff.  Fold in 1/4 of the egg white mixture into the cream cheese mixture, followed by another 1/4 of the egg white mixture.  Finally pour the cream cheese mixture into the remaining egg white mixture and fold until combined.

Grease an 8-inch cake tin and line the base.  Pour in the cream cheese mixture and use a bien marie to bake the cake at 150 C for about 45 minutes.  Once cooked, unmould the cake upon removal from the oven.  Set aside.

Meanwhile prepare the topping by placing the gelatin in the water.  Let it absorb the water then, using a bien marie, heat the gelatin.  Stir in the fruit topping until smooth.  Spread the topping onto the cake letting some drip onto the sides.


  1. LOL, the more you bake, the more you can't make yourself buy things off the bakery shelves.
    I rarely say no to my kids' request for food too, hehehehe. I love to see them enjoying the food, even when it is very tedious to prepare, at times

  2. Thanks for the lovely recipe. Looking forward to trying more :-)