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Cotton Soft Japanese Cheesecake

I baked this Cotton Japanese Cheesecake while ago but don't have the opportunity to post it until now!! Actually I have lots of backlog post since I cooked and baked almost everyday.Now it's getting worst since I 'm been busy with my new vegetables garden.Spring is the time for us to clean our yard and prepare our vegetables bed .My vegetables garden is really looking good and healthy especially we had plenty of rain this whole week. I'm so excited to see the fruits and vegetables seeds I sowed is getting bigger and greener.Well,let's go back to this Cotton Japanese Cheesecake topic before I carried away with my vegetable garden.I adapted this recipe from Dianas Desserts Recipe .This cheesecake is really soft ,light and moist!! I think if you know how to make chiffon cake,you have no problem making this delectable soft and light Japanese Cheesecake !!
Ingredients:

(A)

140g/5 oz. fine granulated sugar
6 egg whites

1/4 tsp cream tartar


(B)


50g/2 oz. butter (I used unsalted butter)

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk (I used whole milk)

(C)


6 egg yolks

1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour (I used cakeflour)sieved

20g/1 oz. cornflour (cornstarch) sieved

1/4 tsp sea salt







Method:


1:Melt (B) cream cheese, butter and milk over a double boiler. Cool the mixture completely or use ice in bucket to cool it,set aside.


2:Whisk (A) egg whites at high speed until foamy . Add in the sugar and cream of tartar,then whisk again until soft peaks form and stiff.


3:Preheat oven at 350 F,prepare 2 small spring form pan or 8 inch spring foam pan ,lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.Then prepare a big deep baking dish with hot water for bain marie(water bath method)


4:Beat eggs yolk with hand whisker,then add in lemon juice,cornflour and cake flour until well mix.Mix in the (B)cheese mixture to the (C) egg yolk mixture and mix well.


5:Fold in (A) eggs white (meringue)1/3 into (B+C) cheese and yolk mixture well.Then fold in the rest of eggs white , mix well.


6:Use an aluminum foil to wrap the spring foam pan outside,to prevent bath water from going in the mixture when baking.Reduce heat to 325 F.


7:Bake cheesecake at second lower rack of the oven in a water bath (bain marie) or 1 hours 10 minutes or until set and golden brown .


8:Remove from oven and let's cool down before remove from spring foam pan on cooling rack for 30 minutes before store in fridge for another 1 hour before serve.
I used 2 mini spring foam pan instead of 8 inch spring foam pan.


Note:


Must cold down the cream cheese mixture completely before mix with flour mixture,if not the cake won't be as light as cotton.







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16 comments:

mycookinghut said...
May 10, 2009 at 4:45 AM

Lesley,
Looks really soft and nice! I have never tried Japanese cheesecake before! You rock! Really talented in baking!!

sue said...
May 10, 2009 at 10:56 AM

Your Cotton Soft Japanese Cheesecake looks very good...It's a pity I'm Lactose Intolerant...so can never taste cheese, butter, milk or any dairy products...but I bake for friends and family...thanks for the recipe...and Happy Mothers' Day, Lesley....

Little Corner of Mine said...
May 10, 2009 at 2:26 PM

Looks lovely! I loved Jap. cheese cake too. Soft and fluffy!

My Asian Kitchen said...
May 11, 2009 at 6:20 PM

mycookinghut:
thank you:P I'm learning too:) yes,this cake is soft,moist and light better than regular cheesecake which is heavy and sweet!

sue:
thank you..so sorry to hear Lactose Intolerant...maybe you can try to use soy milk to make this cake..

LCOM:
Thank you:)

tastesofhome said...
May 12, 2009 at 9:50 PM

great pics! I actually love Jap cheesecake more than the Western ones hehe..so fluffy and soft yum yum!

Brooke said...
May 13, 2009 at 9:49 AM

I've never tried Japanese cheesecake before, but this looks so good I definitely will be making this soon!

pixen said...
May 13, 2009 at 2:02 PM

Oh wowwiee, can I have both cakes please???? LOL. I have to try your version. I must!!! :-D Yours is so scrumptious ne!

I was given 1 large round cheese cake baked by my japanese neighbor few months ago. It so delicious and ended up eating 3/4 portion of it with my favourite coffee LOL. The sweetness tasted just right and what I loved it's the lightness instead of the usual dense cheese cakes.

Kevin said...
May 28, 2009 at 9:55 PM

I have been wanting to try a Japanese cheesecake. They sound so good!

Anonymous said...
August 7, 2009 at 5:40 AM

Hi there, your cake looks really good. i tried it yesterday but it turn out to be too hard.
not soft and fluffy. what's gone wrong?
Bake too long and too high temperature?

Anonymous said...
August 24, 2009 at 11:53 AM

Hi, I tried making this cake, but my aluminium cake tin keeps floating in the water bath. How do you weigh it down so that it can bake in the water bath? Do you have this problem?

Appreciate any feedback /suggestions you may have.

Thank you!

~sweets

Anonymous said...
March 20, 2010 at 12:12 AM

Hi! I've tried this recipe. But the cake turned out to be dense (sinking too much) & not fluffly (more like steamed / cooked pudding). I used light cream cheese. Should I not use water bath? Is it because I used light cream cheese? Is it because my ingredients were not at room temperature (still cold from fridge)? Thank you very much in advance for any advice. Cheers, Leila.

Akira said...
April 13, 2010 at 6:59 AM

Hi Beach Lover Kitchen, I recently made one cotton cheesecake. It's not my first time baking this same recipe(which I think similar to yours) anyway but the problem is I always have a densed portion which tasted like the egg white sinking at the bottom. Have you got any idea how this happens?

homegirl said...
July 15, 2010 at 9:30 AM

What is the size of your mini pan and the baking time?

Anonymous said...
May 1, 2011 at 10:47 PM

I baked a few times and the cheese cake taste good when it is freshly out of the oven. Thank you for sharing the recipe. By the way what is spring foam pan?

jayasree said...
January 19, 2012 at 11:00 AM

i baked the cake today and seriously my mom loved it

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.