Skip to main content

Cotton Soft Japanese Cheesecake~Baking Partners Challenge#9

 Baking Partners ninth challenge post-Cheesecake. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month.
Cheesecake is something I have never tried baking at home and this month the group was given four recipes. I loved the recipe suggested by Reeni of Cinnamon and spice and everything nice. It was a bit different from the regular cheese cake. I have seen this before and always wondered at the light texture of this cake. You do not bite into creamy cheese cake but a light, soft airy cake of wonderful texture. At first I doubted whether it will have an overpowering egg flavor as this recipe uses six eggs,but there was no such problem. The cake I made developed two small cracks and I feared it will be deep. But once the cake cooled down it shrinked a bit and there was no signs of the cracks.This cake will rise a bit during baking and then shrink a little while cooling. This cheese cake is also baked liked the regular cheesecake in water bath. This is to retain the moisture content of the cake and prevent it from drying. The recipe suggested an 8 inch pan but I used a larger 9.5 inch cake tin. This cake is wonderful and really worth a try. Thanks Swathi and Reeni for this wonderful challenge.

Recipe Source from Diana's Desserts
Fine granulated sugar- 140g/5 oz.
Egg whites- 6
Egg yolks-6
Cream of tartar- 1/4 tsp
Cream cheese- 9 oz./ 250 grams
Butter- 50 grams/2 oz.
Milk 100 ml/3 fluid oz.
lemon juice- 1 tbs
Cake flour /superfine flour-60g/2 oz.
20g/1 oz. cornflour (cornstarch)-20g/1 oz.
1/4 tsp. salt

Warm milk and add in cream cheese,and butter.Melt this using a double boiler till all the cream cheese melts. Strain this using a cheese cloth. Cool the mixture completely.
Beat egg yolk with a fork till it is light and mix with the milk and cream cheese. Fold in the flour, the cornflour,  lemon juice and mix well. Set this mixture aside.
Whisk egg whites till it is frothy in a low speed. Increase speed and add cream of tartar and continue to beat for another two minutes. Add in the sugar little by little and whisk until soft peaks.
Add the cheese mixture to the egg white mixture and fold in gently.
Pour into prepared  8-inch round spring-form pan.Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Take aluminum foil and line the outside of the pan This will keep it secure in waterbath. Tap the pan gently so that the air bubbles escapes.Place this on a roast pan and fill 1/2 of the roast pan with boiling water.
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Let it set and cool down in the oven. Keep the oven door ajar for about 20 minutes and then slowly take it out and rest for another ten minutes before removing from the pan.

Try this,
Hope you will all enjoy!


  1. Wow yummy cake with tempting click.

  2. Cool, that looks awesome Suja. Very tempting.
    Hope you had a great Vishu, Belated Vishu Wishes to you and family!!

  3. super,super am drooling over here...

  4. So yummy cheese cake Suja, perfect and delectable.

    today's post:

  5. so soft n sponge, beautiful clciks as always...

  6. Soft and perfect looking cheesecake...I am in love with the look of these slices...Beautifully presented and clicked..

  7. Delicious and mouthwatering Japanese cake. Presentation is awesome.

  8. U kidding me? Now am craving for apiece Suja, soft,spongy, pakka outcome..

  9. Delicious cheese cake, looks tempting!

  10. Wow ! What a spongy cake !

  11. looks really soft and spongy... delicious clicks... :)

  12. Looks very very perfect dear :) Loved all the shots with different toppings.. The first pic makes it look like cheesecake pastry :)

  13. so soft and silk like... tempting snaps
    Noel Collections

  14. This looks super,soft ,spongy and melt in mouth ..yummy :)

  15. Airy,super spongy and very attractive cheesecake, beautifully done.

  16. It came out super perfect Suja. Want to have a bite...

  17. Great job on this month's challenge, Suja! Your Japanese Cheesecake looks amazing!

  18. The cake is looking sooooo soft and delicious. Wanna try it

  19. Japanese styled cheesecake looks too amazing. And very neatly done...

  20. Awesome! cake looks so soft and spongy...really yummy

  21. Love the chocolate shaving and cherry decoration and your cheesecake is so perfect

  22. Perfecto........and well baked dear.

  23. Suja adipoli you made perfect cheesecake. Love it.

  24. Kothupichuu..adipoli cheese cake,looks perfectly sliced :)

  25. Perfectly made as usual my baking queen...Neat presentation to go with that..

  26. Oh!...this looks so yummy...Very nice post
    Do visit my blog

  27. Cake looks very dense and perfectly baked..hugs and smiles

  28. wow..very cute and perfectly done....

    Todays recipe:

  29. your cake came out so well. I am tempted to try again.

  30. The cake looks so soft and the picture makes me very tempting...

  31. wow...superb...yummy cake..can see how soft from your beautiful visit my blog when you are free...


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp

For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Goan Prawns Pickle

Goan Prawns Pickle
Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.
Recipe Source: Wendy Hutton (ed.) The Food of India, 1998. Ingredients Prawns- 1 1/2 pound Oil- 1/2 cup Cumin- 1/2 tsp Pepper powder- 3/4 tsp Turmeric powder- 1/2 tp Onion- 1 medium Garlic- 10- 12 cloves Ginger- 3 one inch peices Cardomon- 4 Chilly dried- 15 Cinnamon powder- 1/2 tsp Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …