Cotton Cheesecake is usually made with cream cheese. This recipe uses Cheddar cheese instead of cream cheese. Personally I prefer Cheddar version cotton cheesecake as it tastes richer than the cream cheese version.


  • 250 g (8.8 oz) Cheddar cheese
  • 80 g (2.8 oz) butter
  • 260 g (1 cup + 4 tsps) full cream milk
  • 50 g (about 5 1/2 tbsps) plain flour
  • 40 g (about 5 tbsps + 1 tsp) cornstarch
  • 2 tsps lemon juice
  • 6 egg yolks (grade A/size L, room temp.)

Ingredients for meringue:

  • 6 egg whites (grade A/size L, room temp.)
  • 1 tsp lemon juice
  • 160 g (about 3/4 cup + 2 1/2 tsps) fine sugar


1. Grease 9″ (23-cm) round baking pan, then line with parchment paper. (Reminder: The parchment paper should be 1″ higher than the pan.)

2. Preheat oven to 160°C/320°F. (Reminder: Preheat to 160°C/320°F but bake at 150°C/300°F.)

3. Combine Cheddar cheese, butter and milk in stainless steel bowl. Sit the bowl in hot simmering water, cook until melted.

4. Sieve in plain flour and cornstarch, mix until blended. Add in lemon juice and egg yolks, mix until smooth.

5. In a clean mixing bowl, whisk egg whites over low speed until foamy. Add in lemon juice, whisk until small bubbles are formed. Add in sugar gradually, whisk until soft peaks (meringue is shiny with arch shape). (Reminder: Egg whites and equipment used to beat egg whites must be grease-freewater-free and egg yolk-free. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

6. Add meringue into cheese batter in 3 batches, mix gently with hand whisk.

7. Fold gently until well mixed with spatula. Tap mixing bowl a few times on countertop to burst large bubbles.

8. Pour the batter into lined baking pan, tap baking pan a few times to break large bubbles.

9. Put a piece of cloth in a larger pan, fill with hot water for water bath (about 1″ high).

10. Put baking pan with batter into the larger pan.

11. Bake at 150°C/300°F for 50 minutes, then reduce to 140°C/285°F and bake for 60-70 minutes, until fully cooked (wooden stick inserted in the center of the cake comes out clean) and the top is nicely browned. (Reminder: Cotton cheesecake tends to crack when baked at higher heat. To avoid this problem, it needs to be baked at lower heat over longer period. If you don’t mind it cracking and want to shorten the baking time, you may bake at 160°C/320°F for 80-90 minutes.)

12. Remove the water bath, switch off the oven, let the cake cool in the oven for 40 minutes with the door slightly ajar.

13. After cooling in the oven for 40 minutes, unmould the cake and cool completely on wire rack (at least 6″ from countertop).

14. When completely cooled, keep the cake refrigerated for 4-5 hours until chilled before slicing.

Photo & Recipe credited to: My Kitchen 101

Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Cap Sauh Wheat Flour 1kg 1 RM 2.80
2 Double Swallow Corn Starch 400g 1 RM 1.80
3 Bega Tasty Cheddar Block 250g 1 RM 14.20
4 Pure Farm Full Cream Milk 1L 1 RM 6.90
5 D'Fresh Classic Eggs A 10s 1 RM 5.15
6 Fresh Lemon Pack (5-6pc) 1 RM 10.00
7 Prai Fine Granulated Sugar 1kg 1 RM 2.95
8 Anchor Salted Butter 250g 1 RM 12.40

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