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Japanese cotton cheesecake
A few years ago, the Japanese cotton cheesecake went viral around the world.
Its popularity outside Japan grew exponentially, and it became one of those recipes that appear everywhere.
However, many of the recipes I tried lacked the delicacy and flavour of the cheesecake I tasted in Japan.
So you can imagine how happy I am, after many trials and errors, to share with you this recipe.
The origins of this cotton cheesecake.
In Japan, there are two kinds of cheesecake. Both have their origins on the famous German Käsekuchen, and have been adapted to the Japanese palate.
The version I bring you today, the famous cotton cheesecake, is a baked cheesecake. It differs from its western version by incorporating egg whites that are beaten until we get a meringue with semi-firm peaks. This is then incorporate to the batter and cooked au bain-marie to achieve a soft and airy cheesecake.
This results in a lighter, less sweet and lower calorie cake.
The secret for a perfect cotton cheesecake.
As we have just mentioned, this cheesecake differs from its Western versions by incorporating egg whites beaten to semi-firm peaks. This process inserts air into the egg and gives the cake its characteristic fluffiness and lightness.
So it is important to gently fold the egg whites into the batter to avoid deflating it. It is a very easy process, as you will see in the video, but it must be done with care and delicacy.
The importance of following the recipe
This Japanese cheesecake is easier than it looks. But to get it perfect, it is very important to respect the size of the baking pan, the baking time, the quantities and the ingredients. Especially on the first attempt.
If this is the first time you are making it, please follow the recipe. After that, feel free to experiment with it – I can’t wait to try matcha flavoured cheesecake!
How To Make Cotton Cheesecake
- 300 g cream cheese
- 75 g milk
- 30 g butter
- 60 g flour
- 82 g sugar
- 75 g egg yolk
- 165 g egg white
- In a pot add the milk, the butter and the cream cheese
- Heat it over medium heat, stirring until the cream cheese has completely melted and the mixture is at room temperature.
- Pour into a bowl, add the egg yolks and mix
- Gradually add the sifted flour. When it is well incorporated, set aside.
- In a bowl, add the egg whites.
- Using a hand or stand mixer, begin to beat the egg whites.
- When the egg whites have a foamy texture, add the sugar a teaspoon at a time.
- Continue beating until you get a meringue with semi-firm peaks.
- Carefully a third of the egg whites to the mixture, give it a few taps to loosen it and mix with circular enveloping movements.
- Add a second third of the egg whites and continue stirring in the same way to avoid deflating the dough.
- Repeat a third time.
- Add the batter to an 18 centimetre baking pan, if yours is a two-piece, wrap it well with some foil.
- Give it a few taps to release any large air bubbles.
- We are going to bake it au bain-marie- Put the baking pan on a roasting pan and add a couple centimetres of hot water.
- Bake at 100ºC for 65 minutes to cook the cake, during this time the cake will rise slowly.
- Raise the temperature and bake it at 160 degrees to brown it until its golden
- Once ready, remove it from the oven taking care not to burn yourself.