JAPANESE COTTON-SOFT CHEESECAKE RECIPE
Want a lighter cheesecake? Fold in meringue. This crustless cheesecake is easy to make and won't weigh you down.
Provided by Yvonne Ruperti
Categories Dessert Cakes Cheesecakes Desserts
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes. Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours. Serve.
Nutrition Facts : Calories 296 kcal, Carbohydrate 20 g, Cholesterol 169 mg, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, Sodium 149 mg, Sugar 14 g, Fat 21 g, ServingSize Makes one 8-inch cake, UnsaturatedFat 0 g
JAPANESE COTTON CHEESECAKE
Inspired by Uncle Tetsu's famous cotton cheesecake in Toronto. Fewer calories than your regular cheesecake! I use a cake pan that does not have a removable bottom, to prevent leakage. For a sweeter taste, brush the top with an apricot glaze before serving. The cake should be eaten chilled, but I prefer it warm when it's still light and airy. You can also serve it at room temperature.
Provided by care bear
Categories World Cuisine Recipes Asian Japanese
Time 3h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round pan with butter and line the bottom with parchment paper.
- Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
- Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
- Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
- Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
- Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
- Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
- Remove cake from pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 21.6 g, Cholesterol 174.1 mg, Fat 18.3 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 10.8 g, Sodium 203.6 mg, Sugar 15.8 g
COTTON SOFT JAPANESE CHEESECAKE
Make and share this Cotton Soft Japanese Cheesecake recipe from Food.com.
Provided by Southern Polar Bear
Categories Cheesecake
Time 1h45m
Yield 1 8, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
- Melt cream cheese, butter and milk over a double boiler.
- Cool the mixture.
- Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
- Whisk egg whites with cream of tartar until foamy.
- Add the sugar into the egg white mixture and whisk until soft peaks form.
- Add the egg white mixture to the cheese mixture.
- Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
- Pour mixture into prepared pan.
- Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.
Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 8, Cholesterol 129, Sodium 173.8, Carbohydrate 7.7, Fiber 0.1, Sugar 0.4, Protein 5.3
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