Japanese cotton cheesecake from Pastry Love: A Baker's Journal of Favorite Recipes (page 300) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on February 24, 2023

    recipe here : https://www.epicurious.com/recipes/food/views/japanese-cheesecake-cotton-cheesecake

  • Zosia on November 14, 2022

    It was over baked at 35 minutes - should have read the previous reviews - but still delicious. The texture was better, creamier and less crumbly, at room temperature.

  • Astrid5555 on September 13, 2020

    Delicious, light and fluffy, not very sweet, similar to a soufflé. Slightly overbaked already at 30 minutes, so keep a close watch. Highly recommended!

  • Kinhawaii on July 30, 2020

    Will definitely make again - not creamy & rich like the usual cheesecake but light, like a cheesecake cloud. Following NYT comments, used more lemon zest & upped the vanilla using vanilla paste. Took 25-30 minutes in my oven- the recipes I have made so far in this cookbook have been taking 5-10 minutes shorter. We enjoyed it plain - we thought it was like other Japanese desserts - on the less sweet side, with very delicate flavoring. Used the microwave on medium to low, 20-30 seconds at a time to soften the cream cheese - one less pot to wash.

  • anya_sf on April 21, 2020

    This cake was easy to make. Never having eaten this before, I didn't know what the texture should be like. It was much drier and more cake-like than I expected, similar to ricotta cheesecake but even lighter. I thought it would be more moist - not sure if I overbaked it. The flavor was lemony and just sweet enough. We enjoyed it with blueberry compote.

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