How To Make A Yummy Japanese Cotton Cheesecake

Japanese Cotton Cheesecake - Chocolate & More Delights

We recently tried Japanese Cotton Cheesecake for the first time and it was so delicious and completely different to the popular classic German or American cheesecake recipes. Fluffy, light and airy were the words which came to mind when taking the first bite. We searched around the web to find a recipe that allows us to re-create this delicious dessert. We came across Craft Passion and tried her's. It was an instant success and that's why we wanted to share it with you too. 

Ingredients:

Cream Cheese Batter

  • 250 g / 8.81 oz Philadelphia Cream Cheese
  • 6 Egg Yolks (large eggs) 
  • 70 g / 2.46 oz Castor or Icing Sugar
  • 60 g / 2.11 oz Unsalted Butter
  • 100 ml / 3.38 oz Full-cream Milk or Whole Milk
  • 1 tbsp Lemon Juice
  • 2 tsp Lemon Zest
  • 60 g / 2.11 oz Cake Flour / Superfine Flour
  • 20 g  / 0.70 oz Cornstarch
  • 1/4 tsp Salt

Meringue

  • 6 Egg Whites from large eggs 
  • 1/4 tsp Cream of Tartar (or Weinstein Baking Powder)
    70 g / 2.46 oz Castor or Icing Sugar 

Method:

  1. Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force)
  2. Grease the sides of a round spring form or cake pan (Ø 18 cm / 8″ x 3″with butter, line bottom with baking paper
  3. Whisk cream cheese till smooth over a warm water bath
  4. Add yolks and whisk
  5. Add 70 g of sugar and whisk
  6. Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter
  7. Add salt, lemon juice, lemon zest, and whisk
  8. Remove from the water bath, sift cake flour and corn starch and fold into mixture
  9. In a separate bowl whisk egg whites at low speed till foamy
  10. Add cream of tartar and beat at high speed till bubbles are small yet visible 
  11. Gradually add the balance 70 gram of sugar and beat till soft peaks emerge
  12. Gently fold egg whites into batter 1/3 at a time
  13. Pour mixture into the cake pan and tap the pan on the counter to release air bubbles
  14. Bake with water bath on the bottom most rack in a preheated 200°C / 392°F for 18 mins, then lower to 140°C / 284°F for another 30 mins (let the heat in the oven to drop gradually with door closed) and turn off the oven and leave cake in the closed oven for another 30 mins. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 mins for the cake to cool.
  15. Let the cake cool down completely before removing it from the cake pan. We did it the next day.  
  16. Decorate your cake as you like with whip cream, icing sugar or berries.
  17. Keep the cheesecake in the refrigerator.

Tips:

Water Bath: Use a roasting pan of about 2″ high and at least 11″ diameter. Fold aluminium foil (approx. 2 cm high / 1 inch) and create a ring that acts as a layer of thin insulation for the cake pan so that the bottom is well protected from direct heat. In other words, the cake pan sits on top of the aluminium ring. Fill hot water to about 2 cm / 1″ high after placing the cake pan on the roasting pan and send into the oven.

Oven Temperature: The temperature stated in the recipe is in-oven temperature. Cross check the temperature with an oven thermometer if you are not sure if the temperature is accurate.  

If you enjoyed this one as much as we did. You may want to try also alternative variations like the Matcha Japanese Cheesecake by Craft Passion.

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