COTTON CHEESECAKE / JAPANESE CHEESECAKE
Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too. It's the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it's not overly sweet as some cakes can be. The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy the recipe as much as I do. Please note this recipe can be a bit tricky. Watch the video and follow the steps exactly. Happy Baking!
Provided by Trang
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
- Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).
- Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
- Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).
- In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
- Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
- Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
- Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.
- Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.
- Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.
- Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
- Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.
Nutrition Facts : Calories 265 kcal, Carbohydrate 19 g, Protein 6 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 149 mg, Sodium 138 mg, Sugar 14 g, ServingSize 1 serving
COTTON SOFT JAPANESE CHEESECAKE
Make and share this Cotton Soft Japanese Cheesecake recipe from Food.com.
Provided by Southern Polar Bear
Categories Cheesecake
Time 1h45m
Yield 1 8, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
- Melt cream cheese, butter and milk over a double boiler.
- Cool the mixture.
- Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
- Whisk egg whites with cream of tartar until foamy.
- Add the sugar into the egg white mixture and whisk until soft peaks form.
- Add the egg white mixture to the cheese mixture.
- Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
- Pour mixture into prepared pan.
- Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.
Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 8, Cholesterol 129, Sodium 173.8, Carbohydrate 7.7, Fiber 0.1, Sugar 0.4, Protein 5.3
JAPANESE COTTON CHEESECAKE
Inspired by Uncle Tetsu's famous cotton cheesecake in Toronto. Fewer calories than your regular cheesecake! I use a cake pan that does not have a removable bottom, to prevent leakage. For a sweeter taste, brush the top with an apricot glaze before serving. The cake should be eaten chilled, but I prefer it warm when it's still light and airy. You can also serve it at room temperature.
Provided by care bear
Categories World Cuisine Recipes Asian Japanese
Time 3h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round pan with butter and line the bottom with parchment paper.
- Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
- Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
- Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
- Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
- Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
- Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
- Remove cake from pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 21.6 g, Cholesterol 174.1 mg, Fat 18.3 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 10.8 g, Sodium 203.6 mg, Sugar 15.8 g
JAPANESE COTTON SOFT CHEESECAKE
This was posted on FB by a Yvonne Ruperti and looks so good. There's a similar one on here, but this one uses sour cream and flour to help it rise and gives a texture that I enjoy. Similar to cheesecake but lighter version that's airy from the meringue folded in and not so sweet. Lemon juice and sour cream give it some traditional cheesecake appeal. You will need an 8" spring form pan
Provided by Bonnie G 2
Categories Cheesecake
Time 55m
Yield 1 8" cale, 10 serving(s)
Number Of Ingredients 11
Steps:
- NOTES: Use a tall springform pan; if you don't have a pan with sides at leasst 3" tall, you can line the sides of pan with a parchment collor to keep batter from overflowing the pan. The beaten whites are medium peak when the peak gently and partially flops over after the whisk is lifted. When pouring water into pan, keep it below the foil or water will seep through and make the bottom of the cake soggy.
- Adjust oven rack to lower middle position and preheat to 340.
- Grease bottom and sides of an 8" by 3" springform pan and wrap bottom half of pan with foil to creat a waterproof seal. Set into a roasting pan.
- In stand mixer fitted with paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamy, scraping down sides as necessary with rubber spatula.
- Beat in egg yolks and lemon zest until smooth.
- Replace paddle attachment with whisk attachment.
- Whisk in Lemon juice and sour cream on medium speed, scraping down sides and necessary with rubber spatula, until combined.
- Sift flour and cornstarch over batter and whisk until completely combinedTransfer mixture to a large bowl, using rubber spatula.
- Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly).
- Using mixer's whisk attachment, beat egg whites and cream of tarter on high speed until frothy. Slowly pour in remaining sugar and continue to whip to medium peak stage. Don't over whip.
- Fold a third of the meringue into batter with rubber spatula until almost combined.
- Gently fold in remaining meringue in two more batches.
- Pour batter in prepared springform pan and set on oven rack.
- Pour about 2" hot water into roasting pan (see note above).
- ake until cake is golden and just firm in center, 40-45 minutes.
- Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes.
- Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours.
- Serve.
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- Grease the bottom and the side of the cake pan with butter (not in ingredients) and line the bottom with baking paper (note 3).
- If the cake pan has a loose bottom, cover the bottom and side of the cake pan with large aluminium foil (or a disposable round aluminium tray) so that the foil continuously covers the bottom and the side to just below the rim.
- Add cream cheese in a bowl and whisk over water bath (not too hot) to soften the cream cheese. Add butter and whisk until the mixture becomes creamy with no lumps.
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- Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
- Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.)
- Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 20cm round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
- Bake cheesecake in a water bath on the lowest shelf for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
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