Japanese Cotton Cheesecake
I'm sharing a recipe for a magnificent dessert. If you are not familiar with it yet, I sincerely recommend trying it. This cheesecake possesses incredible airiness and tenderness. Its texture resembles a soufflé, although it is not completely identical to it.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- cream cheese 250 g
- milk 60 ml
- butter 30 g
- flour 50 g
- corn starch 15 g
- eggs 5
- sugar 90 g
- vanilla sugar 10 g
Instructions
Step 1 of 17
Mix the cream cheese with milk.
Step 2 of 17
Place the mixture in a water bath.
Step 3 of 17
Stirring constantly, heat until the mixture becomes smooth.
Step 4 of 17
Add the butter.
Step 5 of 17
Mix and remove from heat. Cool to room temperature.
Step 6 of 17
Separate the egg whites and yolks. Add the yolks to the cheese mixture.
Step 7 of 17
Mix.
Step 8 of 17
Add the corn starch and flour.
Step 9 of 17
Mix.
Step 10 of 17
Beat the egg whites until foam appears.
Step 11 of 17
Add vanilla sugar and sugar. Continue beating until peaks form.
Step 12 of 17
Combine the egg whites with the cheese mixture.
Step 13 of 17
Gently mix.
Step 14 of 17
Line a baking pan (in my case 22 cm in diameter) with parchment paper, forming sides.
Step 15 of 17
Tightly wrap the bottom of the pan with foil.
Step 16 of 17
Pour the batter into the pan.
Step 17 of 17
Place the pan in a larger baking tray. Fill with hot water so that the level reaches the middle of the pan with the batter. Place in an oven preheated to 160 degrees. Bake for 25 minutes. Open the oven slightly for 10 seconds. Reduce the temperature to 120 degrees. Bake for 60 minutes. Open the oven door slightly. Leave the cheesecake inside for 15 minutes. After that, remove, cool, and divide into portions. Garnish with powdered sugar if desired.