Japanese Cotton CheeseCake

Japanese Cotton Cheesecake Recipe | How to make Japanese Cotton Cheesecake

What if you want to take your love for cheesecake to a whole another level? A combination of soufflé and melt-in-mouth extremely light jiggly cake, the Japanese Cotton Cheesecake will steal your heart forever!

Author: Racheal D'Souza

Yes, Cotton Cheesecake! You heard it right! This is a super light, extremely fluffy version of cheesecake. A sponge cake that is also a cheesecake originated in Japan sometime in 1947. This cake has way more lesser sugar and calories than the normal cheesecake and yet no compromise on the taste. I know this all sounds like a fairytale but how about you try it for yourself  and comment below your take on it?

Ingredients

Eggs- 5

Milk-  ½ cup

Cream cheese- 8oz

Lemon juice- 1 tbs 

Butter- ¼ cup

Vinegar- ½ tsp  (can be substituted by cream of tartar)

Corn starch- 2 tbs

Flour- ¼ cup

Sugar- ½ cup, divided

 

How to make the Japanese Cotton Cheese Cake

1. Separate the egg yolks from the egg whites and keep the yolks aside.
2. Beat the egg whites for 30 seconds.
3. Add in vinegar and again beat it for 30 seconds.
4. Now gradually add sugar little by little and continue beating it for 3 minutes until you get soft meringue peaks.
5. In a separate bowl, add in cream cheese and milk and beat it till its nice and creamy.
6. Add in remaining sugar and beat it for 30 seconds.
7. Next, add in melted butter and mix it well.
8. Add in flour and corn starch and mix it by hand using a whisk.
9. Add in the yolk and mix it nicely.
10. Start folding in the egg whites in 3 parts gradually.
11.  Be careful not to deflate it.
12. After mixing the egg whites completely, the mixture should be light, nice and fluffy like a mousse.
13. Add the mixture slowly to a greased baking dish. (I have lined it with parchment paper)
    Note: Make sure your baking dish is the exact size that fits in the mixture. Do not use a larger dish as this will cause the cake to deflate.
14. Put the cake pan into a water-batch at 315 F for 1 hour (this step is very important for the perfect cake)
15. After 20 minutes you will see the cake rising up like a sponge ball. Avoid opening the oven until 60 mins are up.
16. Turn the oven off after 60 minutes and let the cake cool in the oven for another hour. This will cause less deflation. 
17. Refrigerate in the fridge for 3 hours before serving. I also added rose essence on the top cause I love it! ☺

Watch: Japanese Cotton Cheesecake This video is a step by step guide on how to make the Japanese Cotton Cheesecake