Japanese Cotton Cheesecake: A Super Soft and Fluffy Recipe

Japanese Cotton Cheesecake: A Super Soft and Fluffy Recipe…

For some time now, my socials have been filled with videos of tourists traveling to Japan trying the very famous Japanese cheesecake. Also known as Cotton cake, it is truly a one-of-a-kind recipe!

Ingredients:

• 4 large eggs
• 70g (1/3 cup) caster sugar (granulated sugar)
• 200g (3/4 cup + 1 tablespoon) whole milk
• 200g (7 oz) cream cheese
• 40g (1/3 cup) plain flour (all-purpose flour)
• 10g (1 tablespoon) cornstarch (cornflour)
• 1 sachet (1 teaspoon) vanilla extract
• 20g (4 teaspoons) lemon juice

How to Prepare Japanese Cotton Cheesecake:

1. In a small saucepan, we combine the spreadable cheese and milk bring to the heat and melt completely while stirring. We pour the mixture into a bowl and immerse it in water and ice to cool. Separately, we break the eggs by carefully separating the yolks from the whites. We weigh 70 g of sugar, 20 g we add to the yolks, the rest we keep aside. We work the yolks with the sugar with a whisk until no more grains can be felt.
2. We add the now cooled milk and cheese mixture to the bowl with the beaten yolks. We mix and then sift in the 00 flour, cornstarch and vanilla flavoring. We stir again to incorporate the powders into the mixture.
3. We also add the lemon juice. We mix and set aside.
4. Let us now deal with the egg whites, which must be beaten to stiff peaks by adding 50 g of sugar a little at a time, thus obtaining a frothy and stable meringue. Let us take the yolk-based mixture again and add the meringue in 3 times, stirring gently with the whisk to amalgamate the two compounds. We will get a puffy, golden dough.
5. Let’s pour it into a high-sided baking pan 20-22 cm in diameter, buttered and then lined with a disk and strip of baking paper. If the pan is hinged, we must cover it on the outside with aluminum foil so that it is insulated because it must now be placed in a pan with 2 cm of boiling water. In this way the cake will have a double bake, the oven bake and the steam bake.
6. We level and remove bubbles with a toothpick.
7. We bake in a conventional oven at 160°C (325°F) for 20 minutes, then reduce the temperature to 125°C (260°F) for another 40 minutes. Once baked, let the cake rest in the turned-off oven with the door slightly ajar for 20 minutes, then remove and allow it to cool completely.
8. True, the process is not super simple but it really is a one-of-a-kind cake!

Bon Appetit!