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  • Writer's picturebianca

Japanese cotton cheesecake


Japanese cotton cheesecake is a mix between cheesecake and sponge. It's cotton soft, springs back when pressed and retains moisture. It is jiggly to the touch and tastes great on it's own or with some whipped cream and fruit jam. You can also treat it as any other sponge and just layer it with cream of your choice. So versatile - I just love it!!!


Ingredients

Baking form size: 6.5 inch


35g whole milk

85g cream cheese

25g butter

30g plain flour

10g corn starch

3 eggs

60g caster sugar


Methode



  1. Preheat the oven to 120oC top and bottom heat. Place a dish that will fit your baking form on the rack in the oven and pour some water into it - no more than 1 cm high.

  2. Prepare your baking form. Place some baking paper on the bottom, so the sponge will not stick to the bottom. Cover the outer bottom side with aluminium foil - if you are using a solid form without removable bottom you do not have to do that. It just protects the cake from water bath.

  3. Separate the egg yolks from egg whites.

  4. Put the butter, milk and cream cheese in a pan and melt it on a low heat. When melted take out from the heat and add flour and cornstarch. Mix well until uniform texture - no lumps of any kind. Add egg yolks and mix well.

  5. Add sugar to egg whites and whip until stiff peaks (you can add all sugar in the beginning or in 3 parts while whipping).

  6. Transfer the egg whites to the other mixture in 3 steps. Mixing very carefully after each step, so not to deflate the whites.

  7. Transfer the batter to the baking form. You can shake it a bit or hit on the worktop couple of times to release all air bubbles.

  8. Place the baking form into the dish with water in the oven. Bake in 120oC for 20 minutes.

  9. Then without opening of the doors increase the temperature to 150oC .

  10. Then open the doors for 10 seconds. Close and lower the temperature to 100oc and bake for another 40 minutes. Then turn off the oven, open the door for 10 seconds to let the heat and stem leave it and close again for another 10 minutes so the cake does not have a sudden temperature shock.

  11. Take the cake out of the oven and separate from the form walls with a knife. Take it out of the form and enjoy!!



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