A quick and easy recipe for Japanese cotton cheesecake. Japanese cotton cheesecake is a rich, creamy cheesecake with a wonderfully light, cotton-like texture.
I remember having my first ever slice of cheesecake at The Cheesecake Factory when I was living in Canada. That was over twenty years ago. I thought I’d gone to heaven! It was the most wondrous thing I’d ever tasted – soft and velvety in texture, so rich and creamy in taste. Then on, it became my absolute favourite dessert. It became quite a quest for me, to taste all the different flavoured cheesecakes – Oreo, coffee, chocolate, Cookies ‘n’ Cream, strawberry, Irish Bailey’s, and so much more.My first couple of attempts at baking cheesecakes at home were quite disastrous. That was in the late 1990’s. Now, a couple of baking courses later, and having become an avid home baker over the years, I return to conquer baking this love of my life. Here is one of my favourite versions, the Japanese Cotton Cheesecake. As the name implies, Japanese cotton cheesecake has a soft, light, melt-in-your-mouth, almost chiffon-like texture. Yet, it is denser than the chiffon variety, and just as rich and creamy as any oven-baked cheesecake. If you’d like a rich-tasting, creamy cheesecake without feeling like you’ve eaten a day’s worth of calories in one go, do try this.
Japanese Cotton Cheesecake
- 160 g cream cheese cut into small cubes
- 25 g butter
- 120 g whipping cream
- 40 g plain flour
- 30 g corn flour
- 4 egg yolks
- 4 egg whites
- 1/8 tsp cream of tartar
- 100 g caster sugar
- pinch of salt
- Grease and line the bottom and sides of a 20-cm springform cake pan. Wrap the outside of the pan with foil. Make sure the foil comes up all around the sides to about half the height of the pan. Pre-heat oven to 160 deg C. Prepare a water bath by filling a baking tray large enough to hold the cake pan, with water. Fill the pan up to a height between 2 to 2.5 cm, with water.
- Place A in a mixing bowl and stir over double boiler (read notes below) until mixture becomes thickened, almost like custard. Remove from double boiler.
- Add B and mix until well combined. Add C, one yolk at a time, mix until well blended.
- In a dry mixer bowl, whip egg whites in D until foamy. Then add the cream of tartar. Then add sugar in a slow, continuous stream, and lastly, salt. Continue whipping until soft peaks.
- Fold the egg white mixture from (4) into the cheese mixture from (3) above, until well incorporated.
- Pour the cheese filling into the prepared cake pan. Bake in water bath at 160 deg C for 45 to 60 mins. The cake is done when firm and golden brown. Test if cake has completely baked through by inserting a bamboo skewer in the centre of the cake. It should come out clean.
- Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.