Japanese Cotton Cheesecake. I did not know this Japanese baked cheesecake was called Cotton Cheesecake because in Japan, it is called soufflé cheesecake or baked cheesecake. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.
The cheesecake turn out not cooked at all. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both taste and texture. You can cook Japanese Cotton Cheesecake using 11 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Japanese Cotton Cheesecake
- You need 250 g of cream cheese (room temp).
- You need 220 ml of heavy whipping cream.
- Prepare 40 g of caster sugar (fine granulated sugar).
- You need 6 of egg yolks.
- It’s 1 tsp of vanilla extract.
- Prepare 1 tbs of lemon or orange zest.
- Prepare 100 g of cake flour.
- Prepare 40 g of corn starch.
- It’s 6 of egg whites.
- You need 1/2 tsp of cream of tartar (or lemon juice).
- You need 100 g of caster sugar.
What I love about this scrumptious cake is it's not overly sweet as some cakes can be. Japanese Cotton Cheesecake; Laura's Newest Recipe. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath).
Japanese Cotton Cheesecake step by step
- Preheat oven to 320F.
- Lay parchment paper in 9in pan, optionally, lay it around the pan as well.
- Over a small saucepan of boiling water, melt the 250g cream cheese, 220ml heavy whipping cream, and 40g caster sugar.
- When mixture is completely dissolved, set aside, when it is partly cooled, combine 6 egg yolks, 1tsp vanilla extract, and 1 tbs lemon zest, set aside.
- In a medium bowl, combine 100g cake flour, 40g corn starch, mix well and sift several times.
- Start boiling water for water bath.
- Combine the flour into the egg yolk mixture.
- Beat the 6 egg whites, and 1/2 tsp lemon juice, slowly adding the 100g caster sugar until soft tips form.
- Fold 1/3 of the egg whites into the egg yolks mixture gently, then add another 1/3, then the final third..
- Pour into the parchment paper laid pan, set into the water bath pan, and add the hot water into the bath (should be at least up to half the cake pan size).
- Bake at 390F for 18 minutes, until the top is slightly golden.
- Reduce the heat to 285F for another 20-30minutes.
- Turn off the heat, another 30 minutes doors closed, and remove the water bath, open the oven door to cool the cake gradually.
- Take the cake out, and cool rest of the way before refrigerating.
- Dust with powdered sugar before serving..
Get Ready for the Best Japanese Cheesecake. A meringue is the secret to this light cheesecake. [Photographs: J. Kenji López-Alt] Love the flavor of cheesecake, but find it too rich? Then this lighter Japanese version is for you. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture.