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Japanese cotton cheesecake
Making a Japanese cotton cheesecake is not easy, as the slightest deviation from the recipe will result in it not rising properly, or being half airy. We present to your attention a step-by-step recipe for making an airy Japanese cheesecake. By following our recommendations, you will achieve the correct consistency for this dessert.
A mold with a diameter of 18 cm. (ideally for this amount of ingredients 16 cm.).
Ingredients
Show ingredients
- cream cheese – 250 g (Ricotta, Philadelphia, etc.);
- 20% cream – 1/2 cup (100 g.);
- butter – 20 g;
- eggs D-V – 5 pcs;
- flour – 60 g;
- sugar – 1/2 cup;
- salt – a pinch;
- vanillin – 1 g. (optional).
Preparation
- Prepare the ingredients. You can use any fat content cream cheese; in our case – it's Ricotta 40%. As for the cream, cream with lower fat content will also work. Wash the eggs thoroughly under running water and dry them.
- Transfer 250 grams of cream cheese to a deep bowl, pour in half a cup of cream, and add 20 grams of butter.
- Next, the mixture needs to be brought to a uniform consistency. This can be done in two ways. 1) Place the mixture in the microwave for 15 seconds, then take it out and mix everything, after that put it back in the microwave for 15 seconds and mix again. Repeat these actions several times until the mixture becomes completely uniform. 2) Stir the mixture in a water bath until smooth. There should be no lumps left in the mixture.
- Carefully separate the yolks from the whites. Place the egg whites in the refrigerator.
- In the cooled cheese mixture, add the yolks and mix everything well.
- Sift 60 grams of flour into the cheese-yolk mixture, add one gram of vanillin, and mix everything until a uniform consistency. There should be no lumps left.
- Transfer the egg whites to a convenient container, add a pinch of salt, and beat until foamy. Then slowly add the sugar and beat until soft peaks form. To check that the egg whites are whipped enough, gently turn the container upside down. It is important not to overwhip the egg whites; otherwise, the Japanese dessert will have too dense a consistency.
- Add a little of the beaten egg whites to the cheese mixture. Mix gently. Then add all the remaining beaten egg whites and mix until a homogeneous mass is achieved.
- It is best to use a whole baking mold rather than a removable one. If you don't have a whole mold, you can tightly cover the bottom of the removable mold with several layers of foil. It is important that moisture does not seep in through the bottom. Line the sides and bottom of the mold with baking paper and pour the batter into it.
- To evenly distribute the batter and remove large air bubbles, dip a wooden stick into the center of the batter and make circular movements spiraling from the center to the edges. To pop the large bubbles, gently tap the mold on the table a few times. Pour water into the baking tray and place it in the preheated oven. On top, place the rack and put the mold with the batter on it. If there is no rack, place the mold in the baking tray with water. The water should be approximately 2-3 cm deep.
- Bake the cotton cheesecake at 140 degrees for 25 minutes, then lower the temperature to 110 degrees and bake for another 60 minutes. Turn off the oven and leave the dessert in the closed oven for another 20 minutes.
- Take the dessert out of the oven, and if it has cooled enough, remove it from the mold and sprinkle it with powdered sugar.
- The Japanese cotton cheesecake is ready. It can be served immediately, or placed in the refrigerator for a few hours, making it a little denser. Then cut into pieces and serve.
