Try this Japanese Cheesecake or cotton cheesecake recipe for a super fluffy, light-as-air cheesecake you will ever make.
It took me a while to write about this beautiful and heavenly Japanese Cheesecake. The reason for that is, I had to do it three times to get it picture ready for my blog, but I am not complaining at all, neither is Armin from the looks of it. He was actually the one urging me to make a “better” one and then another. Although the first two Japanese cheesecake I made were not picture perfect, they were still delicious.
It was only that my first one came up nice after baking but once it cooled down it turned wrinkled at the top. The second one was firmer and nice all throughout even after chilling but it had a big crack on one side separating the top brown part from the rest of the cake, which of course looked weird.
But after reading a lot of different Japanese Cheesecake recipes and my multiple attempts, (I think) I know now why I failed the first two times. With all the three cakes I made, I only used the same recipe that my most beautiful sis-in-law, ate Mia, gave me (do not worry that I hurt anybody else’s feeling with my superlative comment as she is the only sis-in-law I have). So I knew that it has to be the technique I was using that was causing all the problems. At both times I might have over-beaten my egg whites that caused the cake to rise too much and with the first cake, which I baked at 160°C for about 30 minutes then lowering the temperature to 140°C because I though it was already too hot, it made the cake rise then deflate, thus, the wrinkled surface. As for the second cake, which I baked at 200°C for 15 minutes and lowering again to 150°C for another 50 minutes, it did not have wrinkles but cracked instead. So I therefore conclude, that over-beating the meringue and baking the Japanese cheesecake at temperature that is too low or too high/too long will result to not so good looking but still yummy cakes.
For the third cake (in the pictures), I beat the egg whites at only medium-high speed (never use high speed) until almost reaching soft peaks and stop there and baked the cheesecake at 200°C for 15 minutes then 150°C for another 15 minutes then turning off the oven and leave it there for another 30 minutes with the oven door closed and another 10 minutes with door open. The result… a perfect dome with no wrinkles nor cracks. With this technique, the cake did rise but not as much as the first two times, which is good…or bad…depending how you like it I guess… I like to have the Japanese Cheesecake while it is still slightly warm or chilled for at least 3 hours or overnight.
- 300 g cream cheese
- ¼ cup butter
- ¼ cup sugar
- ½ cup milk
- 1 Tablespoon lemon juice
- ¼ cup all-purpose flour
- 2 Tablespoon cornstarch
- 5 large eggs, white and yolks separated
- ¼ teaspoon cream of tartar (optional)
- ¼ cup sugar
- Line the bottom and sides of an 8 inch round pan or spring form with parchment paper. Wrap the pan with 2 sheets of aluminum foil (no need if using aluminum pan) sealing it completely.
- Fill a larger pan halfway with water. Place it the lowest rack of the oven. Preheat the oven at 150°C.
- Combine the cream cheese and butter in a big microwave safe bowl. Warm it in the microwave until it melts. Add ¼ cup sugar and mix well until mixture is smooth.
- Using a whisk, add the milk and lemon juice and mix. Add the yolks one a time while mixing. Sift the flour and cornstarch while gradually adding them to the mixture and mix until well combined and smooth. Sieve the mixture if needed to get rid of lumps.
- Beat the egg whites at low speed for 2 minutes, add the cream of tartar if using and increase speed to medium-low and beat until foamy. Gradually add ¼ cup sugar while beating for another 30 seconds then turn speed to medium-high and beat until almost soft peaks forms.
- Using the whisk, fold in the meringue into the cream cheese mixture in three parts until well combined.
- Pour the batter into the lined pan. Tap the pan on the kitchen or table top to remove the bubbles. Place the pan into the water bath and bake at 200°C for 15 minutes, lower the temperature to 150°C and bake for another 15 minutes. Turn off the oven and leave the pan in water bath inside with door closed for another 30 minutes then another 10 minutes with door open.
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