The Fat Kat Cooks: Japanese Cotton Cheesecake

Hey everyone! It has been a while since I posted some recipes. Today, I made Japanese Cotton Cheesecake for the fam. I saw some YouTube videos and even saw pictures online that I wanted to try to make one. I must say, it was a success! Even better than the cake roll I made for Christmas.

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sorry for bad photo

I made a few minor adjustments to the procedure but the ingredients are still the same. The cheesecake is a cross between a spongecake, souffle, and a cheesecake. It is incredibly soft and airy hence the name “cotton”.

Let’s Start!

Ingredients

  • 8 oz cream cheese (room temperature)
  • 1/2 cup milk
  • 5 large eggs
  • 1/4 tsp cream of tartar
  • 1/2 cup refined sugar (save half for meringue)
  • 1/4 cup butter (room temperature)
  • 1 Tbsp lemon juice
  • 1/4 cup all purpose flour
  • 2 Tbsp corn starch

Things needed:

  • 8″ round spring form pan
  • parchment paper
  • aluminum foil
  • large baking pan (large enough for the round pan to fit in)
  • sieve

Procedure:

  • Line spring form pan with aluminum foil and parchment paper. The aluminum foil would prevent the water from seeping through the pan when the cake is being baked. Make sure that the parchment paper sticks above the edge of the pan as the cake may rise during baking.
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My pan lining skills suck.

  • Preheat oven at 315°F
  • Separate egg yolks from the whites. Beat egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Gradually add 1/4 cup sugar and whisk until stiff peaks form. Set aside.
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I could make macarons but this isn’t French meringue.

  • In another large bowl, mix cream cheese and milk until creamy. Add butter then mix again until smooth. Add lemon juice, sugar, corn starch, and flour. Mix together until well blended. Add the egg yolks last.

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  • Strain batter through a sieve for a smoother texture.
  • Spoon in 1/3 of your meringue into the batter and fold it in. Repeat until all of the egg whites are mixed in. Batter would should be light yellow in color.
  • Transfer batter into spring form pan. Lightly tap pan to remove any remaining air bubbles that might be in batter.
  • Place the spring form pan inside the larger baking pan and fill it almost half way with hot water. Be careful that the water wont go past the aluminum foil.
  • Place both pans in oven. Bake in water bath for 60 minutes or until toothpick comes out clean.
  • Remove the water bath then turn off heat. Bake cake for another 10 minutes with the heat remaining from oven or until top is a golden brown.

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  • Remove from oven. Remove parchment paper and aluminum foil carefully. Let cool then decorate with a dusting of icing sugar.

Makes 8 slices.

 

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2 thoughts on “The Fat Kat Cooks: Japanese Cotton Cheesecake

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