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Japanese Cotton Cheesecake - Super Soft and Moist 日式棉花蛋糕

4,023 views · Published 20 January 2018 · 5:00 · Indexed 22 October 2026

Channel: Fine Art of Cooking · 2018 · Howto & Style

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Rumor has it that a Japanese kitchen genius came up with the idea of combining cheesecake and sponge cake recipes. The result is a moist, light, and cotton soft cheesecake. 
Scroll down below to see the written recipe.
 
Check out my Sponge Cake/Original Cake recipe: https://youtu.be/VPN1wV5zcSI
Coconut Macaron: https://youtu.be/cmErOAO9UPs

Japanese Cotton Cheesecake Recipe
Portion: Cake pan size: 8 x 3 inch (20 x 8 cm) round

Mixture #1: Batter 
6 egg yolks
3/4 cup (90 g) cake flour 
3 tbsp (30 g) cornstarch
8 oz (226 g) cream cheese
3/4 cup (175 ml) full-cream milk 
2 oz (60 g) butter 
1/2 cup (115 g) sugar
1 tsp lemon zest
2 tsp lemon juice
1/2 tsp salt

Mixture #2: Meringue
6 egg whites
4 tbsp (50 g) sugar
1 teaspoons cream of tartar

Method
1. Separate egg yolks from white.  Set them aside.
2. Melt cream cheese and butter in a double boiler. Then remove from the heat.
3. Next, add the milk, sugar, salt, lemon zest, lemon juice, and egg yolks. Then sift in the cake flour and cornstarch.
4. Stir to combine.
5. Then by hand or using an electric mixer, beat the mixture until smooth or no more lumps, about 2 minutes. Set it aside.
6. Now prepare the meringue; mix egg whites with electric mixer until foamy, about 1 minute.
7. Add 4 tbsp sugar and cream of tartar. Beat for another minute until stiff peaks.
8. Fold one-third of the meringue (Mixture # 2) into the batter (Mixture # 1). Using a spatula, cut across the center and fold.
9. Repeat Step 8 until all the meringue is mixed into the batter.
10. Fold until there are no more swirls of white meringue and yellow batter. Be careful not to over-mix.
11. Line the baking pan with parchment paper.
12. Pour batter into the pan.
13. Lift the baking pan and tap it on the counter a few times to release any trapped air bubbles.
14. Steam bake the cake to keep it moist and prevent cracks at the top: Set a rack in a pan that's larger than the cake pan, and fill it with hot water to just below the rack. This keeps the cake from setting in water during baking. Place the cake pan on the rack.                                Note: if you use a springform cake pan, be sure to wrap the bottom with aluminum foil to prevent moisture seeping into the cake.
15. Bake in a pre-heated oven at 320F (160C) for 80 minutes.
16. Half-way thru baking, turn the cake around to ensure even baking.
17. After 80 minutes test doneness by inserting a sharp skewer into the center of cake. If it's done, the skewer should come out clean.
18. Turn off the oven.
19. Leave the cake in the oven with the door slightly ajar, let it cool for 15 minutes.
20. Remove the cake from the oven and let it cool for 30 minutes to an hour before serving.
Enjoy!

#日式棉花蛋糕 #Japanesecottonspongecake #日本棉花蛋糕

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