Japanese Cotton Cheesecake is a light cheesecake made with cream cheese. It has a very soft and tender texture and will break easily if not handled with care. If you prefer richer taste cotton cheesecake, you may use cheddar cheese to make, related recipe: Cheddar Cheese Cotton Cheesecake.
Cotton Cheesecake is not as heavy as normal cheesecake (e.g. Baked Matcha Cheesecake, Blueberry Cheesecake) which has double amount of cream cheese for cake with the same size. It is so delicious, even elders who don’t like cheese will love this cake.
CHINESE VERSION: 日式棉花芝士蛋糕
Japanese Cotton Cheesecake | MyKitchen101en
Yields: 12 pieces
Ingredients:
- 250 g cream cheese (at room temp.)
- 50 g butter (salted)
- ½ tsp fine salt
- 30 g fine sugar
- 150 g milk
- 70 g plain flour
- 20 g cornstarch
- 6 egg yolks (grade A/size L, room temp.)
- 2 tsps lemon juice
Ingredients for meringue:
- 6 egg whites (grade A/size L, room temp.)
- 1 tsp lemon juice
- 120 g fine sugar
Directions:
1 Line 9-inch/23-cm round baking pan with parchment paper (1″ higher than the baking pan).
2 Preheat oven to 160°C/320°F.
3 Combine cream cheese, butter, salt and sugar in stainless steel bowl, heat over hot simmering water, mix until smooth. Add in milk gradually, mix until combined. (Notes: This recipe uses Tatura cream cheese.)
4 Sieve in plain flour and cornstarch, mix until smooth. Add in egg yolks gradually, mix until combined. Add in lemon juice, mix well.
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-free and water-free, including egg yolk. 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 4 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 10-inch/25-cm square baking pan, then fill the pan with plain water for water bath (about 1″ high). Put in baking pan with batter. (Reminder: I prefer to use plain water for water bath as the cake tends to crack if hot water is used.)
10 Bake at 150°C/300°F for 40 minutes, then at 140°C/285°F for 1 hour 20 minutes, until fully cooked. (Reminder: Japanese Cotton Cheesecake tends to crack when baked at higher heat. To avoid this problem, it needs to be baked at lower temperature over longer period.)
11 Remove the water bath, switch off the oven, let the cake cool in the oven for 40-45 minutes with the door slightly ajar (this helps to minimise shrinkage).
12 Unmould the cake and cool completely on wire rack (at least 6″ from countertop).
13 Cut the Japanese Cotton Cheesecake into 12 slices. Serve. (Reminder: Keep unfinished portion refrigerated.)
Japanese Cotton Cheesecake
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Equipment
- 1 9-inch (23-cm) round baking pan
- 1 10-inch (25-cm) square baking pan
Ingredients
Ingredients:
- 250 g cream cheese at room temp.
- 50 g butter salted
- ½ tsp fine salt
- 30 g fine sugar
- 150 g milk
- 70 g plain flour
- 20 g cornstarch
- 6 egg yolks grade A/size L, room temp.
- 2 tsps lemon juice
Ingredients for meringue:
- 6 egg whites grade A/size L, room temp.
- 1 tsp lemon juice
- 120 g fine sugar
Instructions
- Line 9-inch/23-cm round baking pan with parchment paper.
- Preheat oven to 160°C/320°F.
- Combine cream cheese, butter, salt and sugar in stainless steel bowl, heat over hot simmering water, mix until smooth. Add in milk gradually, mix until combined. (Notes: This recipe uses Tatura cream cheese.)
- Sieve in plain flour and cornstarch, mix until smooth. Add in egg yolks gradually, mix until combined. Add in lemon juice, mix well.
- 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).
- Add meringue into cheese batter in 4 batches, mix gently with hand whisk.
- Fold gently until well mixed with spatula. Tap mixing bowl a few times on countertop to burst large bubbles.
- Pour the batter into lined baking pan, tap baking pan a few times to break large bubbles.
- Put a piece of cloth in 10-inch/25-cm square baking pan, fill with plain water for water bath (about 1″ high). Put in baking pan with batter. (Reminder: I prefer to use plain water for water bath as the cake tends to crack if hot water is used.)
- Bake at 150°C/300°F for 40 minutes, then at 140°C/285°F for 1 hour 20 minutes, until fully cooked. (Reminder: Japanese 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.)
- Remove the water bath, switch off the oven, let the cake cool in the oven for 40-45 minutes with the door slightly ajar (to minimise shrinkage).
- Unmould the cake and cool completely on wire rack (at least 6″ from countertop).
- Cut the Japanese Cotton Cheesecake into 12 slices. Serve.
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