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Japanese Soft Cotton Blueberry Rare Cheese

Cheesecake

November 25, 2009 by Not Quite Nigella Read all about how airline food is
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Cheesecake that isn’t really like cheesecake is not a misnomer and even then
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technically it is cheesecake if you look at the ingredients list. Thoroughly RSS

confused? Allow me to explain or possibly confuse you a little further. One type of
Japanese cheesecake is a soft cotton chesecake that people go in raptures over.
It’s so very different from your usual cheescake in that it’s light as a feather and
like a cross between a cheesecake and a sponge cake courtesy of the whipped
half dozen egg whites. Another distinctive feature is that of the eater – the ability
to scoff 3 pieces of this cake easily without feeling like you’ve eaten anything at
all. Yes it’s dangerous stuff. Don’t say you weren’t warned.

I’d first eaten this cheesecake in Japan where I lived for a couple of years. Like
everything there they do their own version of a western style dish and the
offerings are invariably lighter than the original version to suit the Japanese palate
(the exception of course being the pizzas which are laden down with a slew of
toppings including tuna, corn and mayonnaise, a personal favourite). But I digress,
we were talking about cheesecake weren’t we? The Japanese also do a chilled
cheesecake called “rare cheese” which is simply an unbaked cheesecake with
gelatin used to set it (nothing to do with rare or exotic ingredients). Never did I
see a true baked cheesecake while there and I used to scour the depato
(department store) floors looking for things to eat. The department stores were
wonderful and open until 8pm most nights (ugh I wish they did that here!) so
often late after work you’d find me walking up and down the aisles looking for my
next sugary fix like a food addict. It wasn’t a pretty sight and I’m sure some of
those department store ladies must have whispered to each other “She just stands
there and just stares at the food”.
Eating

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I made one attempt to make this and I didn’t stir the egg whites enough so the
egg yolks sank to the bottom while the fluffy whites stayed at the top. It was Cooking & Recipes
perfectly edible, delicious even but it wasn’t right so I made another ensuring that Biscuits and Cookies
I folded the egg whites in properly. Then I saw a recipe on a blog which had a
Breads
middle layer of Rare Blueberry Cheesecake which I thought was utter genius! So I
made that while the other cake was cooling. Breakfast recipes
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The cake itself is gorgeous and the key thing is that it’s light but not too sweet. Hamburgers
It’s for the people who are always saying that desserts are too sweet for them and
Indian
perhaps go for the cheese plate option at a restaurant. It’s not savoury though but
the lack of rich cloying sweetness does mean that several slices can be inhaled at Indonesian
any one time so I give this recipe with some caution. Beware as it’s the kind of Italian
dessert you may find yourself cutting off slice after slice muttering quietly to Japanese
yourself “Just one little sliver more”.
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hope you like it!

Japanese Soft Cotton Blueberry Rare Cheese Cheesecake

For soft cotton cheesecake

50g/2 ozs butter

250g/9 ozs cream cheese
100 ml/3 fl ozs milk
60g/2 ozs plain flour
20g/1 oz cornflour
1/4 teaspoon salt
1 tablespoon lemon juice
150g/5 ozs fine granulated sugar

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6 eggs separated
1/4 tsp. cream of tartar

For Rare Cheese cheesecake

100gm fresh or frozen blueberries

125gm cream cheese
100gm fresh cream
3 tbsp fresh milk
30gm sugar
¼ tbsp lemon juice
2½ tsp gelatin
¼ cup hot water

To decorate

a handful of fresh blueberries (about 1 oz/30g)

Whipped cream in a piping bag with a star tip

Instructions for soft cotton cheesecake:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture over
an ice bath. Fold in the flour, the cornflour, 6 egg yolks, lemon juice and mix well.

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2. Whisk 6 egg whites with cream of tartar until foamy. Add in the sugar and whisk
until soft peaks form.

3. Place a kettlefull of water to boil. Add one third of the egg white mixture to the
cheese mixture to loosen. Then add the rest in third batches and mix well and
ensure that the egg whites are thoroughly combined gently. Pour into a 8-inch
round cake pan (lightly grease and line the bottom and sides of the pan with
greaseproof baking paper or parchment paper). Wrap two layers of foil around the
tin to prevent water seeping in. Place in a large baking dish.

4. Carefully pour the boiling water around the cheesecake to make a water bath.
Bake cheesecake in the water bath for 1 hours 10 minutes or until set and golden
brown at 160 degrees C (325 degrees F). Chill thoroughly.

Makes 1 (8-inch) cheesecake, 12 servings.

Instructions for Blueberry Rare Cheese cheesecake

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5. Line the same 8 inch springform baking tin with parchment. In a small bowl,
mix together gelatin with hot water and stir briskly with a fork until all of the
gelatine is dissolved.

6. Blend all remaining ingredients in a food processor. Add gelatine mixture and
pulse until mixed. Scrape into prepared tin and cover with cling wrap and
refrigerate until set.

To decorate:

7. Slice completely cold soft cotton cheesecake in half horizontally. Try and do a
better job than I did, it won’t be hard! Carefully lift the top half off touching it on
the base (if you touch the browned top, the top will come off onto your hand –
trust me on that). Remove parchment from sides of rare cheesecake and place
face down onto the bottom half of the soft cotton cheesecake. Peel off the
parchment from the blueberry cheese layer. Then lift the top layer of soft cotton
cheesecake and place on top. Using a large palette knife scrape gently along the
edges to even the sides of the blueberry layer.

8. Pipe with whipped cream and place fresh blueberries in the centre.

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Posted in Cakes, Cooking and Recipes

63 Comments | Add your own

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1. Julie | November 25, 2009 at 6:28 am | #

How GORGEOUS and delicious does this look!! I’m sure I could eat at LEAST 3
slices Love the addition of the blueberry middle.

I get into my “can’t stop eating!” mode with cake balls — they’re just so
conveniently bite-sized! Dangerous!

2. ESZ | November 25, 2009 at 6:36 am | #

That looks incredible Lorraine!! Definitely my kind of dessert – I like not too sweet
with a soft texture

3. Nillie | November 25, 2009 at 7:23 am | #

I’d say Japanese cheesecakes are my addiction food. I used to live there for a few
years myself…and gosh, I could live in the bottom floor of a department store. I
love the little cakes that you can buy.

4. Rosa | November 25, 2009 at 7:24 am | #

What a gorgeous treat! It must be heavenly!

Cheers,

Rosa

5. Trissa | November 25, 2009 at 7:25 am | #

My addiction you already know – cookbooks! But this cheesecake could give it a
good run for its money!

6. snooky doodle | November 25, 2009 at 7:36 am | #

what an interesting cheesecake! Looks so nice and light I surely prefer this to the
American cheesecake

Ps. wish I could send you a Betty Boop cake for your birthday, pity you re so far
away

7. Gastronomy Gal | November 25, 2009 at 7:44 am | #

Looks beautiful and very moist! I love Japanese interpretations of dishes – a whole
new perspective!

8. ingrid | November 25, 2009 at 7:52 am | #

I’ve never heard of either of those cheesecakes (not surprising for me). They
sound delightful and would love, just a sliver.
~ingrid

9. pigpigscorner | November 25, 2009 at 8:11 am | #

I made this recently too but i forgot to line the pan and the whole cake split into
half when I turned it out. Your look gorgeous with the blueberry layer!

10. A L | November 25, 2009 at 8:14 am | #

Gorgeous Cake! I love Japanese soft Cheesecake Plus my favourite Fruit

Blueberries. It will be heaven. Thanks for sharing. Will certainly do it on weekend.

11. Lea Ann | November 25, 2009 at 8:20 am | #

What an absolutely beautiful cake. mmmmwonder if I could make it????

12. Angela | November 25, 2009 at 8:28 am | #

mmmmmmmmmmm….
There are dozens of foods I can’t stop eating once I start. Hard to be specific –
I’m such a glutton!

13. sandra | November 25, 2009 at 8:30 am | #

Wow that does look lovely. There are so many foods that I feel are definitely

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worthy of more than one piece or slice- too hard to choose!!

14. Blond Duck | November 25, 2009 at 8:51 am | #

I’m not a cake person, but this looks really good.

15. Apple | November 25, 2009 at 8:53 am | #

Oh that looks absolutely divine!

I might have to have a go at making that some day.
My addiction food would have to be dark chocolate brownies with walnuts.
Homemade brownies straight out of the oven…yum!

16. Katherine | November 25, 2009 at 9:07 am | #

Cheesecakes are normally so dense and rich. This looks so beautiful and light. I
will definately make this to impress at a Christmas Lunch.

17. mica | November 25, 2009 at 9:12 am | #

omg this looks heavenly! love that whipped blueberry cream in the centre of the
cheesecake. yummmmmmm~~~~ u’re such a talent! thanks for sharing

18. Anita | November 25, 2009 at 9:21 am | #

The croquembouche is something I can’t stop at one piece… or two…

This looks like a gorgeous cake!!

19. Marisa | November 25, 2009 at 9:34 am | #

Gee, I’m always heading to Savoy at Chinatown or Burwood for my fix of Jap
cheesecake (which is really a very good Taiwanese copy), so I’ll definitely be
giving this a go in my kitchen! The boy will go mad for it… =)

20. Belle@OohLook | November 25, 2009 at 9:38 am | #

This cake looks as though cupids could frolic on it, it’s so light and pillowy. I do
have a classic cheesecake that I make, but I’m persuaded to give this one a try
(though you make it look too easy).

21. Faith | November 25, 2009 at 10:34 am | #

This is such a lovely cheesecake, Lorraine! I would love to try it since I’m a huge
fan of cheesecake, but I usually feel like it’s too heavy for me to eat more than a
few spoonfuls. This on the other hand, as you say, would be dangerous!

22. Claire | November 25, 2009 at 10:39 am | #

Oh golly, that looks dangerous! I love cheesecake. Baked vanilla ones, uncooked
strawberry ones – you name it, I’ll make it! Another reason I’m going to have to
move to elasticated trousers soon..

23. Alex | November 25, 2009 at 10:42 am | #

This cake looks so beautiful! Will definitely attempt this one in the future. I’ve
never tried Japanese cheesecake but my interest has been piqued.

I have no self control at the beginning of summer with all the beautiful fruits
suddenly available. If I buy a bag of cherries, I will eat them all within 24 hours,
regardless of stomach pains. Same goes for Frosty Fruits at any time of year. I buy
a box and 2 days later they’re all gone! I tell myself it’s ok as surely they must
count towards both my fruit and water intake for the day

24. Jen | November 25, 2009 at 10:43 am | #

I love this kind of cheesecake, and the blueberry bit in the middle is GENIUS. I
have a theory that blueberries go with everything, and it sounds delicious here.

25. Meow | November 25, 2009 at 10:43 am | #

Love your creative addition of blueberry cheese layer!

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26. Cakelaw | November 25, 2009 at 10:43 am | #

This looks devine!!! Never heard of a rare cheese cheesecake before, but I want to
try this – yum!

27. Lauren | November 25, 2009 at 10:47 am | #

I want it all. Preferably asap. I think I stared at that first photo for 5 minutes. Love
this.

28. Midge | November 25, 2009 at 10:59 am | #

Lorraine, hats-off to you for making this. Momengoshi – cotton-puff – cheesecakes

are just divine.

29. Yas | November 25, 2009 at 11:05 am | #

Awww looks great!! I know exactly what you mean by a cross between a
cheesecake and a sponge cake

Oh I used to be addicted to Japanese Cheese MushiPan, the moist and soft

steamed cheese sponge cake is dangerously addictive… brrr.

30. Marelle | November 25, 2009 at 11:18 am | #

OOH I am definitely going to try and bake this

BAKED CHEESECAKE is my absolute fave!

31. Gretchen | November 25, 2009 at 11:23 am | #

Dear NQN,
Love your beautiful blog!
Could you possibly tell me,
if there is a conversion table
for your specific recipes?
I need American measurements,
cups and spoons. Thank you so
much, I am dying to make this
spectacular cheesecake!
Gretchen

32. Betty | November 25, 2009 at 11:24 am | #

looks so good Lorraine i think i could devour it all in 5 minutes )if it it as light as u
claim hehe)

33. Beau | November 25, 2009 at 12:08 pm | #

Oh Dear God that looks amazing! Love the colors also!

34. YW@brunchlunchmunch | November 25, 2009 at 12:34 pm | #

I like those fluffy Japanese cheesecake too! Very dangerous indeed. Too easy to
just finish the whole thing off without noticing

My addiction food is actually cheese though. Cheese with crackers I won’t

really crave for them if I don’t see them, but once I start, it’ll take quite some
effort to stop.

35. Karen | November 25, 2009 at 12:42 pm | #

OMG – this looks divine!!

36. Duck | November 25, 2009 at 1:26 pm | #

That looks amazing! My favourite is Polish cheesecake though, a thousand angels

descended when I took my first bite.

37. Arwen from Hoglet K | November 25, 2009 at 1:36 pm | #

The soft cotton cheesecakes sound amazing, and not like normal cheesecake at
all. It would be lovely with the soft cheesecake filling too. Did you find enough

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eaters for 3 cakes?

38. cherryblossomcupcake | November 25, 2009 at 2:11 pm | #

I have never heard of Japanese cheesecake but this looks like serious addiction
food. Funnily enough (given my cupcake obsession!) my addiction is to all things
pasta but especially spaghetti with zucchini and prawns (drool drool drool).

39. sara | November 25, 2009 at 2:16 pm | #

oh my goodness, i have to try this at home…

40. Jacq | November 25, 2009 at 2:33 pm | #

Oh I LOVE Japanese cheesecakes and I’ve always wanted to know how to make
them myself. I agree that because it’s so soft and light you could just eat the
whole thing without feeling full or too guilty hehe. Thanks for the recipe

41. Barbara | November 25, 2009 at 4:06 pm | #

My can’t stop eating addiction is cookies – one in the morning, then one or two
later in the day and then after dinner my sweet tooth really kicks in to high gear!

Such a interesting texture to this cake. I’d really like to try to inhale it! Can you
bring it for Thanksgiving? xoxo Mum

42. Forager | November 25, 2009 at 4:09 pm | #

Wow, this looks and sounds soooo good. Just opened the page at work and
immediately a bunch of hungry colleagues congregated around me!

43. Jay | November 25, 2009 at 6:09 pm | #

What a gorgeous looking cake!

44. Kelly | November 25, 2009 at 6:35 pm | #

oh my that looks soo YUM!! will be trying that one for sure!!

45. Clare | November 25, 2009 at 7:18 pm | #

KFC!

46. shaz | November 25, 2009 at 7:23 pm | #

Very pretty Lorraine! I love unbaked cheesecakes, always find the baked ones too
“rich”. This version looks ideal. I can’t leave homemade cookies/biscuits alone,
especially vanilla snaps or Italian almond biscuits…I always double the recipe:)

47. Cahide(Turkish food) | November 25, 2009 at 7:42 pm | #

Delicios!

48. Sarah | November 25, 2009 at 8:38 pm | #

Mmmm, that looks divine. Do you fancy couriering one up to Brisbane?

My ‘I can’t stop eating it’ food is Tres Leches Cake, topped with summer berries.
The tart berries balance out the moist sweet cake perfectly, and although not
manadatory, I recommend a dollop of vanilla icecream on top.

49. wendy | November 25, 2009 at 8:39 pm | #

haha your comment about department store ladies had me laughing because i
work in a cafe in a department store and amongst each other we have things like
‘bizarre request of the day’ and ‘weirdo customer scales’.

one of the weirder requests recently was this lady who ordered a sandwich and
basically had us toast a sliver of it while she had the rest of it put away in a take
away bag…

50. Tee | November 25, 2009 at 10:37 pm | #

don’t know if u know of the ichiban boshi cheesecake that is sold in singapore.. i

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wld buy a box, hide it in the depths of my fridge!!! and still! someone wld have
found it that night! sometimes, they even finish the whole cake and throw away
the box to destroy all evidence and make u forget that u ever had it in the fridge!
ohhh.. yumm..

51. so Spiffy | November 25, 2009 at 10:39 pm | #

Hey darling.. I had to move my blog as I was dealing with some bullies.. here is
the new site.

I hope this posts.. I’m in flight… anyhoo.. gosh, you know I wish I could find fresh
berries of any kind this time of year in japan = ( Everything sounds so divine,
looks delish.

52. Moya | November 26, 2009 at 12:24 am | #

What a fantastic idea, so innovative! I’m afraid I’m not a great fan of Japanese
cheesecakes, my preference is for the heavy, baked NY ones or the Italian ricotta
cheesecakes. One thing that I cannot stop eating is any type of cheese with a
crusty sourdough!

53. grace | November 26, 2009 at 12:55 am | #

two things i love are blueberries and layers. oh, and cake. so this is awesome.
thanks, lorraine.

54. ladyironchef | November 26, 2009 at 2:22 am | #

there’s just something different about Japanese cheesecake, their textures are
out-of-this-world-so-soft haha one slice is simply not enough

55. La Pastry Chef | November 26, 2009 at 2:56 am | #

That is some beautifully sliced cake there. I know how hard it is to get clean slices
(especially with fillings like bluberry!)

ps: I have hundreds of addiction foods. Really. #1 is Salted Caramels.

56. Blond Duck | November 26, 2009 at 4:43 am | #

Do ya’ll have Thanksgiving? If you do, happy Thanksgiving! If you don’t, happy
Thursday!

57. Barbara | November 26, 2009 at 4:58 am | #

That looks beautiful. Light and not too sweet. I have never had a Japanese
cheesecake- never even heard of it.

My favorite is an old nursery recipe: floating island.

58. nora@ffr | November 26, 2009 at 7:43 am | #

sooooooo pretttyyy!!! very impressive!!! a perfect example of rich food that speaks
to the soul. a beautiful creation L!

59. zurin | November 26, 2009 at 2:44 pm | #

That looks gorgeously sinful. I love the way teh top is crinkled ) it makes it look
even more delicious! and a blueberry middle?!?. How naughty of you )

60. penny aka jeroxie | November 29, 2009 at 9:46 am | #

I will make this once my kitchen is up and running again. I love soft fluffy
japanese cheese cake. I can have almost all of it on my own!

61. Kathleen | November 30, 2009 at 9:43 pm | #

Hey Lorraine

Cake looks delicious! How deep does the water bath need to be? 1 inch?

62. Beau | December 4, 2009 at 12:14 pm | #

I gave this recipe to my sister and she e-mailed me that she’s tried it 2 days ago.

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She told me she loves it and sends her regards and thanks from the netherlands.

63. Adro | January 13, 2010 at 4:44 pm | #

I made this for a gourmet bbq, turned out fantastically! It’s the strangest thing, it
has the most interesting texture and flavour combination. Loves it. Definitely going
to make again

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