The Japanese cotton cheesecake is the perfect combination of sponge cake and cheesecake, making it a super fluffy and creamy cake that is loved by many. This melt in your mouth creation is perfect for gifting this festive season!
Soft Japanese Cotton Cheesecake
Ingredients
Cheese batter:
- 250 g Cowhead American Cream Cheese, room temperature, cut into pieces
- 70 g vegetable oil
- 50g caster sugar
- 100g fresh milk
- 40g freshly squeezed lemon juice
- 1 tsp vanilla extract (optional)
- 6 egg yolks (63-65g)
- 60g cake flour (low protein flour)
- 20g corn flour
Meringue
- 6 egg whites
- 1/4 tsp cream of tartar
- 100g caster sugar
- butter, to grease
Preparation
1) Preheat oven to 150°C. Grease and line the base and sides of a round springform cake tin (20 cm) with baking paper. Place tin on a sheet of aluminium foil and fold up the sides to seal base of tin. Place tin into an ovenproof baking dish (24 cm) and set aside.
2) Place cream cheese, oil and 50 g of the sugar into mixing bowl, then mix 3 min/60°C/speed 3.
3) Add milk, egg yolks and lemon juice, then mix 30 sec/speed 3.
4) Add cake flour and cornflour and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 4. Pour mixture into a large bowl. Thoroughly clean and dry mixing bowl.
5) Insert butterfly whisk. Place egg whites and remaining 100 g of sugar, then whip 3 1/2 min/speed 3.5, without measuring cup, adding cream of tartar through the lid hole while whisking and adding sugar in gradually
6) Stop at 3min to check the texture and scrape down. Continue to whisk for another 30sec. (NOTE : do not exceed 4min) Remove butterfly whisk.
7) Lightly fold ⅓ of the egg white mixture into egg yolk mixture until well combined. Add another ⅓ of the egg white mixture and fold in gently, then fold in remaining egg whites until mixture is smooth, taking care not to over mix. Pour into prepared cake tin. Add approx. 3 cm of boiling water to baking dish to create a water bath. Carefully place in oven and bake for 1 hour 10 minutes (150°C) or until golden brown and firm.
8 ) Turn oven temperature off and leave door ajar. Leave cheesecake in oven for a further 15 minutes to cool, then remove cake tin from water bath and set aside to cool completely. Gently remove cheesecake from tin and place on a serving plate before dusting with icing sugar (see Tips).
Hints & Tips
• Cheesecake can be eaten warm or cold. If you eat the cheesecake while still warm, the texture is at its fluffiest. If you put the cheesecake in the fridge, the texture becomes creamier.