Japanese Cotton Cheesecake （日式轻乳酪蛋糕）is a delicate and moist cake. It is amazing. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out of crowd.
The cheesecake is light, airy and fluffy because it has meringue in it. Once you scoop and put it in your mouth, it kind of melts! Therefore, the Japanese Cotton Cheesecake is very different from the rich “western-style” cheesecake. It is actually a sponge cake-slash-cheesecake hybrid; cladded between a heavy American type of cheesecake and the Asian style of sponge cakes!
The ingredients are simple: flour (cake + corn), fresh milk, butter, cream cheese, eggs, sugar and cream of tartar. The low temperature and water-bath method are using during baking to prevent the surface of the cake from cracking. This recipe is perfect for those who prefer a lighter type of cake. It’s light, but still creamy, cottony and fluffy.
I will say that after you taste it, you might not want to go back to regular cheesecake again. lol. Happy baking! ^^
Step 1: Ingredients.
250 g Cream cheese block, at room temperature.
250 ml Fresh milk.
60 g (4 Tbsp.) Unsalted butter, cut into slices, at room temperature.
6 Large egg yolks, at room temperature.
55 g Cake flour.
20 g Corn flour.
1 Lemon zest. (Optional)
6 egg whites, refrigerated.
130g (12 Tbsp.) granulated sugar.
1/4 tsp cream of tartar.
2 baking pans (each size 11.5cm x 22cm x 6cm)
Step 2: Preheat Oven. Dissolved the Cream Cheese.
a. Preheat oven to 302°F (150°C).
b. Pour milk into a large bowl.
c. Place the bowl over simmering water.
d. Add creamcheese into the bowl, stir until completely dissolved and the mixture turns smooth.
Step 3: Dissolved the Butter.
a. Stir in butter untill dissolved.
b. Remove from heat.
Step 4: Add Egg Yolks Into the Mixture.
a. Cool down the mixture a bit, then add the egg yolks.
b. Combine well.
Step 5: Sift Flour Into Creamcheese Mixture.
a. Combine both cake flour and corn flour.
b. Sift a small amount flours at a time into the mixture.
c. Well mix every addition to avoid any flour lump.
d. Stir in freshly grated zest (optional) and set aside.
Step 6: Prepared Meringue.
a. Place egg whites in a clear bowl.
b. Beat the egg white for 3 minutes (using electric mixer).
c. Add cream of tartar and blend again.
d. Pour sugar in the egg whites and blend until very stiff peaks form.
Step 7: Combine Meringue and Cheechese Mixture.
a. Fold-in the meringue into the mixture gently with a spatula.
b. Don't beat or stir.
Step 8: Prepare Baking Pans.
Pour the mixture into the 2 baking pans, lined with baking paper.
Step 9: Water Bath & Baked.
a. Place them into another larger baking tray.
b. Add hot water in the tray up to half way.
c. Bake for 50 to 60 minutes. Test with a skewer that comes out clean.
Step 10: Served.
a. Turn off the oven and let the door ajar for minutes to prevent the cheesecake from shrinking.
b. Remove pans from oven and let cool completely.
c. Chill in a fridge for about 2-3 hours.
Step 11: Note.
1. Make sure the bowl is very clear in STEP 6. There is no oil/water in the bowl when beating egg whites.
2. For better result in STEP 7, please fold in egg whites at least 3 times with small amount at a time.
3. If you are using the loose base cake tin, wrap the outside of the tin bottom with double layer aluminium foil to prevent any water from sipping into the cheesecake during baking.
4. A plesant looking cheesecake to be served, you must leave the oven door ajar for 10 minutes. Sudden temperature change will result in collapse of the cake as shown in photo (but the taste remain the same).
5. Consumed it within 3 days if it's kept in refrigerator.
Diaphane made it!