Japanese Cotton Cheesecake

Description

I’ve always passed by stands that sell cheesecake at the mall, and I was once tempted to try one. It was such a disappointment because it looked so much better than it tasted. They look awesome really, all lined up so fluffy and jiggly and like a cloud but in cheesecake form. The one I tried didn’t hit the spot but there was something so memorable about the texture that I decided to make one myself and get the taste I found missing. And I did! 10/10 would recommend you make this and serve it with powdered sugar and some berries. It is cheesy and airy, light on flour, not sugary at all and so so fluffy. Enjoy, and remember to follow the technique exactly because while the ingredients are simple, the way you make it can have a big impact on the result. Just follow the steps.

Japanese Cotton Cheesecake

Servings 6

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Ingredients

  

• 200 g Cream Cheese
• 30 g Butter
• 50 ml Milk
• 35 g All Purpose Flour (if you have pastry you can use that as well)
• 10 g Cornstarch
• 4 Eggs (Separated)
• 60 g White Sugar
• 1 tsp Vanilla Extract
• ⅛ tsp Salt

Instructions

 

• In a food processor (I used my Nutribullet), process the sugar till it’s fine. Do not use powdered sugar here, it is not the same. When you’re done, set aside.
• Preheat the oven to 150C. Crack the eggs separating the whites and the yolks, but make sure not to get any yolk in whites. Line a 6” pan with baking paper on the boom and on the sides. Make sure you cut the papers so that they are the right size. Add a drop of oil inside the pan so that the papers stick.
• In a little pan, heat the butter, milk and cream cheese all together until everything melts, stirring all the way. Then cool the mixture down for 5 minutes before adding the yolks. Add one by one, whisking each one before adding the next. Pass the mixture through a sieve to ensure that any egg pieces do not go in the cheesecake. Then add the sifted flour, sifted cornstarch, and salt into the mix. Whisk it through and set the mixture on the side.
• Using a handheld or stand mixer, whisk the egg whites on medium low setting and slowly add the processed sugar teaspoon by teaspoon. When the mixture reaches soft peaks (check video) you will know that it is ready.
• Add the vanilla into the mix that had egg yolks, and slowly fold the whites in there too. Incorporate the whites slowly by folding, add a couple of tablespoons at a time, until you get a homogenous, slightly bubbly mix.
• Pour the mix into your prepared 6” (15 cm) round cake pan.
• Bake the cheesecake inside a water bath (add enough water because the cooking time is long) for 30 minutes at 160C, then reduce the heat to 140C for another hour. Total cooking time is 1.5 hours. The trick with this cheesecake is to cook it at the right temperature. If your oven is too hot or too cold it will not cook properly and might require some trial and error on your end. If you have an oven thermometer I advise you to double check your oven’s temperature and make sure it is correct.
• Once done, cool the cheesecake on the counter and then flip on a plate and then flip again on a serving plate. Serve warm or cold. Top with powdered sugar, serve with berries if you like. Store in a fridge (covered), and enjoy within 2-3 days.

Notes

You can probably bake this cheesecake in an 8” round pan as well, but you would need to figure out the right baking time for that, it would definitely be shorter than 1.5 hours but I haven’t tried it yet.

Calories: 224kcal