If you asked me back in January if I know what Japanese Cotton Cheesecake is, my answer would have been, "What is that?" I had no idea what the cake was until a few months ago when I was lucky enough to come across the recipe online. And I am so glad I did! I have not had a lot of exposure to Japanese desserts, beside what they normally serve at a standard sushi restaurant. We do not have a local Japanese bakery nearby (or maybe because I'd never tried to search for one). But I can surely say that I won't be looking for a bakery anytime soon now that I have this recipe! This cheesecake turns out so perfect and can be made from home with most of the common ingredients in your pantry. INGREDIENTS AND PREPARATION A few tips I discovered while making this cheesecake are listed below. If you follow these instructions, you will produce a perfect, tasty treat in no time. First, I start out by weighing the cream cheese and butter using a digital scale (Photo 1 and 2). Then, I weigh cake flour, corn starch and salt and sift them twice (Photo 3). Once the cream cheese, butter and milk are completely melted, I add egg yolks and lemon juice and hand mix everything together. Then I fold the dry ingredients gently over the cream cheese batter (Photo 4 and 5). Using medium speed on a KitchenAid Standmixer (Speed 4), I whisk the egg whites until soft peak forms (Photo 6). Then, divide into 3 additions, I gently fold the meringue into the cream cheese batter until completely combined (Photo 7). I pour the batter into a prepared cake pan lined with parchment paper. I tap the pan against the counter a few times to break any large air bubbles before popping it into the oven. Like baking any cheesecake, I use a water bath method to bake this cake. The most important thing is to make sure you bake this cake at 325 degrees F for about 1 hours, and then lower the temperature to 300 degrees F. I also use the lowest rack in the oven to prevent browning. Once the cake is finished, I turn the oven off but leave the cake in the oven for another hour. This is to prevent the cake from drastic shrinkage. Noted that some shrinkage is completely normal and expected with this cake. As you can see from the look of this cake, it does not have any indication of a standard cheesecake. It is not until you sink your teeth into it that you realize how soft, fluffy and cheesy the cake is. It is definitely a "between cake" of a chiffon cake and a cheesecake. I introduced this cake to my family and friends soon after I found this recipe. My father, who does not usually eat cakes, complimented how tasty this cake was. A few of my friends who tried this cheesecake have said they may not go back to the regular cheesecake again. So, I urge you to give it a try, and you may say the same thing once you have a chance to taste this light, cottony cheesecake. Japanese Cotton Cheesecake Recipe Make: one 6-inch cake Total time: 2 hours Ingredients 4 egg whites 4 egg yolks 93 g of granulated sugar 1/4 teaspoon cream of tartar 34 g unsalted butter 167 g (6 oz) of cream cheese 2 teaspoons of lemon juice 67 ml (3 oz) of half and half/milk 40 g of cake flour 14 g of cornstarch 1 pinch of salt Instructions
*This recipe is adapted from RasaMalysia Recipes. COPYRIGHT © 2016 -- CAKE DESIGNS BY TRISTINA
2 Comments
Pam
10/13/2016 10:20:03 pm
I had a small piece of this cake baked by Tina. It is truly amazing, light with wonderful flavor.
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Tristina Nguyen
10/16/2016 09:45:27 pm
Thanks Pam, I'm glad you liked it! ?
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This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
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