Cotton Soft Japanese Cheesecake Recipe 465 Recipes

COTTON CHEESECAKE / JAPANESE CHEESECAKE

Steps:

• Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
• Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).
• Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
• Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).
• In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
• Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
• Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
• Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.
• Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.
• Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.
• Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
• Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

JAPANESE COTTON CHEESECAKE

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.

JAPANESE CHEESECAKE

Steps:

• Place rack in the center of the oven and heat to 400 degrees. Line bottom of an 8-by-3-inch round cake pan with parchment paper and butter only the bottom of the pan (so the cheesecake can rise). You can also use a springform pan; just wrap the bottom and sides with a double layer of foil, so the seams are covered.
• Separate eggs. Place whites in the bowl of an electric mixer fitted with the whisk attachment; place yolks in a small bowl.
• Place cream cheese in a large metal bowl or double boiler insert and place over a pot filled with 1 inch of simmering water. Stir until cream cheese is melted and smooth. Whisk in crème fraîche and 3 tablespoons butter until well combined and smooth. Remove from heat and whisk in lemon zest, vanilla and salt. Whisk in egg yolks and 3 tablespoons/40 grams superfine sugar. Sprinkle cake flour evenly over the top, then whisk it in.
• Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining 6 tablespoons superfine sugar, a tablespoon at a time while beating. Continue to beat until whites are fluffy and hold a soft peak when beaters are lifted. Gently fold about one-quarter of the whites into the yolk mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate batter. Pour into prepared pan.
• Place cake pan in a roasting pan or other pan that is at least as deep as the cake pan; transfer to the oven. Fill the larger pan with enough hot tap water to come one-quarter of the way up the sides of the cake pan. (The cake is really light, so if you pour in too much water it may float.)
• Bake until top of the cake is golden and doesn't give when you press it gently in the middle, 35 to 40 minutes.
• Turn off oven and crack the oven door so that it cools off. Leave cheesecake in the cooling-off oven for 2 hours so it cools slowly, which keeps the top from cracking.
• Lift cheesecake pan out of water and place on a wire rack. Let cool for another 2 hours. Cheesecake will deflate slightly.
• Run a knife around the edges of the cheesecake to loosen it from sides of pan. Remove sides of springform pan. If you used a regular cake pan, invert the cake onto a plate, lift off pan, peel off parchment, then invert it right side up on a serving plate.
• Chill cake for at least 2 hours before serving. Cake can be stored, well wrapped, for up to 4 days in the refrigerator. Sift confectioners' sugar over top of cake just before serving.

COTTON SOFT JAPANESE CHEESECAKE

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.

JAPANESE COTTON SOFT CHEESECAKE

Steps:

• NOTES: Use a tall springform pan; if you don't have a pan with sides at leasst 3" tall, you can line the sides of pan with a parchment collor to keep batter from overflowing the pan. The beaten whites are medium peak when the peak gently and partially flops over after the whisk is lifted. When pouring water into pan, keep it below the foil or water will seep through and make the bottom of the cake soggy.
• Adjust oven rack to lower middle position and preheat to 340.
• Grease bottom and sides of an 8" by 3" springform pan and wrap bottom half of pan with foil to creat a waterproof seal. Set into a roasting pan.
• In stand mixer fitted with paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamy, scraping down sides as necessary with rubber spatula.
• Beat in egg yolks and lemon zest until smooth.
• Replace paddle attachment with whisk attachment.
• Whisk in Lemon juice and sour cream on medium speed, scraping down sides and necessary with rubber spatula, until combined.
• Sift flour and cornstarch over batter and whisk until completely combinedTransfer mixture to a large bowl, using rubber spatula.
• Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly).
• Using mixer's whisk attachment, beat egg whites and cream of tarter on high speed until frothy. Slowly pour in remaining sugar and continue to whip to medium peak stage. Don't over whip.
• Fold a third of the meringue into batter with rubber spatula until almost combined.
• Gently fold in remaining meringue in two more batches.
• Pour batter in prepared springform pan and set on oven rack.
• Pour about 2" hot water into roasting pan (see note above).
• ake until cake is golden and just firm in center, 40-45 minutes.
• 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.

FLUFFY JAPANESE CHEESECAKE

Steps:

• Preheat the oven to 400°F and place a rack in the center of the oven. Line the bottom of an 8x3" round cake pan with a parchment paper circle or generously butter ONLY the bottom of the pan. Set it aside.
• Separate the eggs and place the whites in a stand mixer fitted with a whisk attachment. Place the yolks in a small bowl. Set both aside.
• Place the cream cheese in a metal or heatproof glass bowl and place over a pot of simmering water. Stir occasionally until the cream cheese softens and melts and becomes totally smooth. Whisk in the crème fraîche and butter until well combined. Remove from the heat and whisk in the lemon zest and vanilla. Whisk in the egg yolks and 3 Tbsp. (40 g) of the superfine sugar. Sprinkle the cake flour and salt evenly over the top. Use the whisk to gently fold in the flour.
• Whip the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining superfine sugar, 1 Tbsp. at a time, whipping all the while, until all the sugar is mixed in. Continue whipping for another 30 seconds or so, until the whites hold a soft peak and look a bit like soft seafoam. Stop the mixer and take a few spoonfuls of the whites. Gently fold them into the cream cheese mixture. Once that mixture has been lightened up with some of the whites, go ahead and add the rest of the whites and fold gently and quickly to combine thoroughly.
• Carefully pour the batter into the prepared cake pan. Place the pan in a larger roasting pan or another baking dish that is at least as tall as the cake pan. Place both pans in the oven and fill the larger pan with water so that it comes about one-quarter of the way up the side of the cake pan. (This will protect the cheesecake from baking in direct heat, giving it a nicer texture.) The cake is really light so if you pour in too much water it will float. Bake the cheesecake for 35-40 minutes, until the top of the cake is golden brown and it doesn't give when you press it gently in the middle.
• Turn off the oven and crack the oven door so that it cools off. Leave the cheesecake in the cooling-off oven for 2 hours so that it cools slowly, which keeps the top from cracking.
• Remove the cheesecake pan from the pan of water and let it cool completely on a wire rack, at least another 2 hours. It will deflate by a half inch or so. Run a knife around the edges of the cheesecake. Very quickly invert the cheesecake onto a flat plate, lift off the pan, carefully peel off the parchment, then invert it right side up on a serving plate. Refrigerate for at least 2 hours.
• Dust the cheesecake with confectioners' sugar before serving.
• The cheesecake can be stored in an airtight container in the fridge for up to 4 days.