Japanese Cotton Cheesecake



Still on a full-out trial testing of reasonably simple baked cheesecake recipes, I tried the Japanese Cotton Cheesecake posted by one of my favourite local home-baking mommy, Baking Mom. Initially, it was posted on her blog that doubling the original recipe would yield an 8in round cake but I tried and my cake turned out really short (i.e. Height, H=1.5in) after it cooled and shrank. Amused, I read her blog post that night after baking and realized that her comment was amended to Tripling the original recipe instead! So, watch out for details if you want your cake to turn out tall and elegant!

This recipe below yields a 6in round cake. I’ve slightly modified the ingredients’ weight to round off the numbers.

1.5in tall cake
1.5in tall cake

Adapted from Baking Mom

Ingredients (For a 6in round cake):
Cheese Mixture
200g Cream cheese (Philadelphia cream cheese block)
130g Low-fat Fresh Milk (Update: I read that using full-cream milk is a better option but I’ve not tried.)
4 eggs yolks
50g Unsalted butter
30g cake flour
15g corn starch

Meringue
4 egg whites
1tsp lemon juice
Pinch of salt
80g sugar

Directions:
  1. Grease and line the bottom and sides of the baking pan with greaseproof baking paper or parchment paper. (I used a regular round tin with fixed base, greased generously the interior surfaces and lined only the bottom. The cake popped off without difficulty.)
  2. Melt cream cheese, butter and milk over a double boiler. If there are small lumps, use a hand whisk to beat to a smooth paste. Cool the mixture. (Personally, I melted cheese + butter till they form a slightly lumpy paste before adding in slightly chilled milk and mix well. This allows the entire mixture to come together easily to form a smooth paste.)
  3. Fold in the flour, corn flour, egg yolks and mix well.
  4. Whisk egg whites with lemon juice and salt till foamy. Add in sugar and whisk till soft peaks form.
  5. Preheat oven at 150 deg Celsius.
  6. Add in the egg whites to the cheese mixture and fold well. (Add 1/3 of whites to the batter and stir in an upward circular motion using balloon whisk. Repeat with 2nd third of mixture. For remaining third, use a spatula and folding method to avoid deflating the batter. Fold till no white streaks remain.)
  7. Pour the batter into the baking tin, and place the tin into a larger sized tin. Tap the tin lightly to release air bubbles.
  8. Optional: If you would like to doodle on the cake, mix 1 or 2 teaspoons of cocoa powder and mix with the remaining batter off your mixing bowl. Transfer it to a piping bag or squeeze bottle and doodle away.
  9. Add (boiling) hot water in the larger tin.
  10. Bake on the lowest rack for about 70mins at 150 deg Celsius or until the top is golden brown.
  11. When the cake is baked, leave it to cool in the oven with door ajar for about 30mins as drastic changes in temperature may cause the cake to cool too quickly and collapse.
  12. Overturn the cake on a greaseproof baking sheet and remove the bottom lining. Flip the cake right-side up and cool for about an hour. Refrigerate overnight for flavor to mature.
waterbath
waterbath

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