Cotton cheesecake - amazing Japanese cheesecake
It was a long time since I wanted to prepare this Japanese cotton cheesecake that in recent years has become very popular on the internet. When I had an opportunity to use some amazing cream cheese* I did not think twice. This cheesecake is absolutely special. Born of the union of the softest sponge cake with the most delicate cheesecake. It requires few but essential steps in preparation and if you follow this recipe you should have no problems with it.
For 4 Person(s)
- 6 egg yolks (room temperature)
- 6 egg whites (room temperature)
- 260 g cream cheese (I used Arla cream cheese)
- 50 g butter
- 100 g milk
- 90 g all-purpose flour
- 15 g corn starch
- 0.25 tsp salt
- 1.5 tbsp lemon juice
- 0.25 tsp cream of tartar (optional)
- 150 g white sugar
Cotton cheesecake - amazing Japanese cheesecake Directions
- For this recipe I used cream cheese made by Arla that was kindly offered to me by its manufacturer. This cheese is 100% natural. It contains no preservatives, coloring agents, additives or stabilizers of any kind. The naturalness of the cheese feels in the flavor that is very delicate and fresh, definitely less heavier and "buttery" than the brands I have used up to now. Perfect for this kind of recipe.
- Melt cheese together with butter and milk over a water bath. Put the mixture aside until it becomes at room temperature.
- Combine the egg yolks to the cheese and mix until they are well incorporated.
- Add this point add salt and previously sifted flour and corn starch. Mix well and add the lemon juice. Set aside.
- In the second bowl beat the egg whites until stiff. At this point gradually combine the sugar and finally the cream of tartar. Beat each time until the sugar is dissolved and the mixture become shiny. Gradually add the cheese mixture to the whites. Stir in gently using the spoon and starting from the bottom of the bowl and working upwards.
- Prepare a round 18 cm wide baking tray: grease the bottom and the walls with some oil or butter then cut out a circle of baking paper and cover the bottom and cut a long and tall strip to cover the walls (the cheesecake grows very much in the oven). Also cover the outside walls and bottom of the baking tray with aluminum foil. This cheesecake is cooked in water bath and water can't pass in any way into the pan with the cheese mixture.
- Preheat oven to 165 - 170 °C. While preheating the oven bring some water to a boiling point. Pour the mixture into the round pan and place it over a larger baking trays. Insert the two baking trays into the preheated oven and add the hot water to the large pan until about half way up the sides of the cake pan. I do recommend placing the pan in the oven and then adding hot water not going around with the tray full of hot water. The secret here is to use very hot but not boiling water. In case the water is too hot the cheesecake tends to grow too fast and to form cracks on the surface.
This recipe was born from the collaboration with ARLA .