You’ll love that million of bubbles and the cotton texture of this lovely and oh-so-decadent Japanese Cheesecake.
The light texture is amazing, smooth and super ethereal dessert. Is not like the traditional creamy and rich type of cheesecake: it’s a soft and light cake, more on the side of a souffle or mousse cake. Comfort sweet bakings? Checked.
What we like the most in a dessert is the texture. We have a continuous crash on textures. We love flavors, looking for new ones and enjoying the traditional flavors which are always a winner. But if you think carefully, more of the desserts we know are great for its flavors but also for its textures: smooth, crunch, fudge, dense, thick, soft… And these textures help us to enjoy the flavors in a different way: it’s different to eat a vanilla crème caramel than eaten a vanilla custard (it sounds obvious). The approach to the flavor it’s also conditioned by the textures you’ll find when tasting.
We made the Japanese Cotton Cheesecake several times and it’s worth following the recipe to the letter. Be precise and focused on the steps. Once you make it you will enter the delicate Universe of an addictive dessert. Follow the recipe bellow.
140 gr. Fine granulated sugar (I Powdered it)
6 Eggs (separated)
1 Pinch of salt
50 gr. Butter
250 gr. Cream Cheese
100 ml. Whole milk
1 Tbsp. Lemon juice
1/4 tsp Cream of tartar
1/4 tsp Vanilla paste (Madagascar Bourbon) or vanilla essence
60 gr. Flour
20 gr. Cornstarch
First of all: measure all the ingredients.
Once the sugar is weight, grind it in order to obtain the powdered sugar (for us it works better to use powdered sugar than regular one when we’re talking about making meringue).
In a bowl, over a pan with simmering water (double boiler) melt the cream cheese, milk and butter. Once melted, take it off the heat and let it cool down.
Once cooled, fold in the vanilla paste, the flour (sieved), mix it well. Then add the egg yolk and lemon juice. Mix until all is well combined.
Whisk egg whites with the powdered sugar and cream of tartar until soft peaks form.
Add the meringue to the cheese batter little by little. Mix it up gently.
Pour the batter into a round cake pan (greased and the sides with baking paper).
Preheat oven to 160ºC.
Bake the cheese cake in a water bath for 1 hour or until set and golden brown.
Let it cool down into the oven. Once cooled, take it out and unmold it.
Wait until is cold (if you prefer you can put it in the refrigerator).
You can serve it with a fruit syrup, custard, some berries…
We like to bake with:
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