Cotton Cheesecake Japanese Cheesecake Recipes

COTTON CHEESECAKE / JAPANESE CHEESECAKE

Steps:

• Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
• Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).
• Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
• Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).
• In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
• Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
• Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
• Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.
• Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.
• Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.
• Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
• Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

COTTON SOFT JAPANESE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
• Melt cream cheese, butter and milk over a double boiler.
• Cool the mixture.
• Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
• Whisk egg whites with cream of tartar until foamy.
• Add the sugar into the egg white mixture and whisk until soft peaks form.
• Add the egg white mixture to the cheese mixture.
• Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
• Pour mixture into prepared pan.
• Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

FLUFFY JAPANESE CHEESECAKE

Steps:

• Preheat the oven to 400°F and place a rack in the center of the oven. Line the bottom of an 8x3" round cake pan with a parchment paper circle or generously butter ONLY the bottom of the pan. Set it aside.
• Separate the eggs and place the whites in a stand mixer fitted with a whisk attachment. Place the yolks in a small bowl. Set both aside.
• Place the cream cheese in a metal or heatproof glass bowl and place over a pot of simmering water. Stir occasionally until the cream cheese softens and melts and becomes totally smooth. Whisk in the crème fraîche and butter until well combined. Remove from the heat and whisk in the lemon zest and vanilla. Whisk in the egg yolks and 3 Tbsp. (40 g) of the superfine sugar. Sprinkle the cake flour and salt evenly over the top. Use the whisk to gently fold in the flour.
• Whip the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining superfine sugar, 1 Tbsp. at a time, whipping all the while, until all the sugar is mixed in. Continue whipping for another 30 seconds or so, until the whites hold a soft peak and look a bit like soft seafoam. Stop the mixer and take a few spoonfuls of the whites. Gently fold them into the cream cheese mixture. Once that mixture has been lightened up with some of the whites, go ahead and add the rest of the whites and fold gently and quickly to combine thoroughly.
• Carefully pour the batter into the prepared cake pan. Place the pan in a larger roasting pan or another baking dish that is at least as tall as the cake pan. Place both pans in the oven and fill the larger pan with water so that it comes about one-quarter of the way up the side of the cake pan. (This will protect the cheesecake from baking in direct heat, giving it a nicer texture.) The cake is really light so if you pour in too much water it will float. Bake the cheesecake for 35-40 minutes, until the top of the cake is golden brown and it doesn't give when you press it gently in the middle.
• Turn off the oven and crack the oven door so that it cools off. Leave the cheesecake in the cooling-off oven for 2 hours so that it cools slowly, which keeps the top from cracking.
• Remove the cheesecake pan from the pan of water and let it cool completely on a wire rack, at least another 2 hours. It will deflate by a half inch or so. Run a knife around the edges of the cheesecake. Very quickly invert the cheesecake onto a flat plate, lift off the pan, carefully peel off the parchment, then invert it right side up on a serving plate. Refrigerate for at least 2 hours.
• Dust the cheesecake with confectioners' sugar before serving.
• The cheesecake can be stored in an airtight container in the fridge for up to 4 days.