Recipes · Japanese · Cakes
Japanese Cheesecake (Cotton Cheesecake)
One serving has 421 kcal and 11 g protein, and at least a fifth of a woman's daily need of choline (42%), vitamin A (42%), selenium (40%), riboflavin (40%), cobalamin (30%) and phosphorus (26%). Ready in 80 minutes.
- Preparation: 20 min
- Cooking: 60 min
- Makes: 1 serving (165 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 40 g Cream cheese
- 10 g Butter, unsalted
- 25 g Milk, whole
- 55 g Eggs, whole, raw
- 20 g Sugar
- 10 g Flour, cake
- 5 g Lemon juice
- 0.3 g Cream of tartar
Method
- This is for 1 slice, about a tenth of a small cake; multiply everything by 10 for a whole 18 cm cheesecake.
- Melt the cream cheese, butter and milk together in a bowl set over hot water, stirring until smooth, then let it cool slightly.
- Separate the egg, whisking the yolk into the cream cheese mixture along with the lemon juice, then sift in the flour and fold until smooth.
- Whisk the egg white with the cream of tartar to soft peaks, adding the sugar gradually, until you have a glossy meringue.
- Fold the meringue into the cream cheese batter in two additions, keeping as much air in as you can, then pour into a small parchment-lined tin.
- Set the tin in a larger pan with hot water reaching halfway up the sides, and bake at 150 °C (300 °F) for about an hour, until well risen and just set with a slight wobble.
- Turn off the oven and let the cake cool inside with the door ajar for 20 minutes to prevent it from sinking, then chill before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 421 kcal | 20% |
| Carbohydrates | 32.1 g | |
| Water | 92.5 mL | |
| Fiber | 0.19 g | 1% |
| Protein | 11.1 g | 23% |
| Tryptophan | 0.14 g | |
| Threonine | 0.46 g | |
| Isoleucine | 0.58 g | |
| Leucine | 1 g | |
| Lysine | 0.83 g | |
| Methionine | 0.32 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.57 g | |
| Tyrosine | 0.46 g | |
| Valine | 0.72 g | |
| Histidine | 0.28 g | |
| Fat | 28 g | |
| Monounsaturated | 8.1 g | |
| Polyunsaturated | 2 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.6 g | |
| Saturated | 15.3 g | |
| Trans-Fats | 0.49 g | |
| Cholesterol | 269 mg | |
| Calcium | 102 mg | 10% |
| Copper | 0.07 mg | 8% |
| Iron | 1.8 mg | 10% |
| Magnesium | 14.8 mg | 5% |
| Manganese | 0.09 mg | 5% |
| Phosphorus | 184 mg | 26% |
| Potassium | 230 mg | 5% |
| Selenium | 22 µg | 40% |
| Sodium | 216 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.13 mg | 12% |
| Riboflavin (vitamin B2) | 0.44 mg | 40% |
| Niacin (vitamin B3) | 0.79 mg | 6% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.13 mg | 10% |
| Folate (vitamin B9) | 50.6 µg | 13% |
| Cobalamin (vitamin B12) | 0.71 µg | 30% |
| Choline | 179 mg | 42% |
| Vitamin A | 291 µg | 42% |
| Vitamin C | 1.9 mg | 3% |
| Vitamin D (D2 + D3) | 57.9 IU | 10% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 1.8 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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