It was a long time since I wanted to prepare this Japanese cotton cheesecake that in recent years has become very popular on the internet. When I had an opportunity to use some cream cheese I did not think twice. This cheesecake is absolutely special. Born of the union of the softest sponge cake with the most delicate cheesecake. It requires few but essential steps in preparation and if you follow this recipe you should have no problems with it.
Cotton cheesecake – amazing Japanese cheesecake recipe. Amazing, delicate, jiggly Japanese cheesecake.
- 6 egg yolks (room temperature)
- 6 egg whites (room temperature)
- 260 g cream cheese (I used Arla cream cheese)
- 50 g butter
- 100 g milk
- 90 g all-purpose flour
- 15 g corn starch
- 0.25 tsp salt
- 1.5 tbsp lemon juice
- 0.25 tsp cream of tartar (optional)
- 150 g white sugar
- Instructions below.
30 minutes waiting time.
Instructions: Cotton cheesecake – amazing Japanese cheesecake
For this recipe I used cream cheese made by Arla that was kindly offered to me by its manufacturer. This cheese is 100% natural. It contains no preservatives, coloring agents, additives or stabilizers of any kind. The naturalness of the cheese feels in the flavor that is very delicate and fresh, definitely less heavier and “buttery” than the brands I have used up to now. Perfect for this kind of recipe.
Melt cream cheese together with butter and milk over a water bath. Put the mixture aside until it becomes at room temperature.
Add the egg yolks to the cheese mixture and whisk until they are well incorporated.
Add this point add salt and previously sifted flour and corn starch. Mix well and add lemon juice. Set aside.
In the second bowl beat the egg whites until stiff peaks form. At this point gradually add sugar and finally cream of tartar. Beat each time until the sugar is dissolved and the mixture become shiny. Gradually add the cheese mixture into the whipped egg whites. Stir in gently using a tablespoon by folding the mixture from the bottom of the bowl and working upwards.
Baking cotton cheesecake
Prepare a round 18 cm wide baking pan: grease the bottom and the walls with some oil or butter then cut out a circle of baking paper to cover the bottom. Then cut a long and tall strip to cover the walls (the cheesecake grows very much in the oven). Also cover the outside walls and bottom of the baking pan with aluminum foil. This cheesecake is baked in water bath and water can’t pass in any way into the pan with the cheese mixture.
Preheat oven to 165 – 170 °C. While preheating the oven bring some water almost to a boiling point. Pour the cheesecake mixture into the round pan and place it over a larger baking tray. Insert two baking trays into the preheated oven and add hot water into the large pan (about half way up the sides of the cake pan). I do recommend placing the pan in the oven and then adding water and not going around with the tray full of hot water. The secret here is to use very hot but not boiling water. In case the water is too hot the cheesecake tends to grow too fast and to form cracks on the surface.
Bake your cotton cheesecake for 1 hour. Then turn off the oven and leave it inside to rest (do not open the door) for another half an hour. Then take it gently out from the oven and from the pan. Let it cool down completely and serve with some fresh fruit and powdered sugar.
lot of love. B.
If you like amazing and different cheesecakes you should also try my: Creamy no-bake cheesecake with peanut butter
This recipe was born from the collaboration with ARLA .