Popularly known as “Japanese Cotton Cheesecake” due to its cotton texture this beautiful baked cheesecake is delicately soft. Very famous years ago on the net, you will find several recipes to this delicious cake. I so wanted to try this one and wanted it to be a small cake because I was not sure how this would turn out to be!
After several trials, I finally baked this one with my Homemade Cream Cheese. It turned out well but I would have preferred a better texture. My family had no complaints whatsoever and enjoyed it. My hubby who watched me closely felt it was not worth the effort. I do agree to a certain extent as I went about the whole process meticulously and kept a close eye on it during the baking process. After all I wanted my efforts to pay off! I love good challenges and like to go that extra mile to achieve what I set out to do. I am a home baker and not a pro but I love to bake for my family just like many of us. Pune has several bakeries which live to our expectations but it gives me that satisfaction and I love the aroma of home baking.
If you like cheesecake, then here are some which you could try…
Mango Cheesecake (No bake and Eggless)
It wasn’t easy for me to bake this one which I did a few years ago and lying in the drafts until now! I was happy with the taste but texture can improve if I keep trying. 🙂 Here is the recipe if you would like to give it a try. Japanese Cheesecake is nice to serve at tea time or as a dessert. Can be considered to serve as a celebratory cake too. Enjoy!
- 125 gm Homemade Cream Cheese; softened or store bought
- 60 gm Unsalted Butter; softened
- 5 Eggs @ room temperature
- 125 ml Milk @ room temperature
- 1 ½ tsp Lime Juice / Lemon Juice
- 35 gm Corn Flour
- 75 gm Cake Flour
- 120 gm Caster Sugar
- Line the base and sides of an 8 inch round spring form pan with parchment paper. For the sides; extend the height of the parchment by about 1 ½ inches to allow room for expansion of the cake.
- Place softened butter and cream cheese in a sufficiently large mixing bowl. Stir to melt over a double boiler until smooth. Remove from heat and leave to cool.
- Meanwhile sieve together cake flour and corn flour. Set aside.
- To the cooled cream cheese mixture; whisk in egg yolks; one at a time until combined. Then stir in milk and one teaspoon lime juice.
- Sieve over the flour mixture and whisk gently to combine. Do not over mix.
- In a clean and dry mixing bowl, beat egg whites and ½ teaspoon lime juice with an electric blender on low speed until the mixture becomes foamy.
- Add half the sugar and beat the mixture until dissolved. Add the remaining sugar and continue beating until the egg whites reach soft peak stage. The soft peak stage is reached when the peaks of the egg white mixture curl over and droop slightly. Beat for another 2 minutes on low speed.
- Add the egg white mixture in three additions; each time folding the mixture gently with a spatula or a balloon whisk.
- Pour the batter into the prepared cake pan. Tap the pan lightly on your kitchen counter to release any trapped air bubbles.
- Wrap the spring form cake pan with aluminium foil to avoid seepage when placed in the water bath i.e. place the filled cake pan in a baking tray. Fill the baking tray with hot water; to cover about an inch of the cake pan.
- Bake in a pre-heated oven at 150C for an hour.
- To avoid overbrowning of the cake; cover the top of the cake with a piece of foil.
- After baking, do not remove the cake out immediately but leave the door of the oven slightly ajar for about 8-10 minutes.
- Wear oven mittens and then remove the cake pan from the oven and immediately tap on the kitchen table. Unmould immediately onto a baking sheet or a sufficiently large plate.
- Peel off the parchment completely and invert the cake right side up onto a cooling rack. Transfer the cooled cheesecake to chill in the fridge for about 2 hours or overnight.
- Decorate the top of the cake if you like.
- Slice the chilled Japanese Cheesecake into wedges and serve.