Cotton Cheesecake | Japanese Cheesecake

Making batter: 20 minutes
Baking: 90 minutes

For 8×3 inch cake pan you will need:

• 250 g Сream Сheese (I used Philadelphia, room temperature)
• 60 g Butter (room temperature)
• 100 g Milk (room temperature)
• 6 Eggs (separate whites and yolks, room temperature)
• 40 g Flour
• 40 g Corn Starch
• 150 g Sugar
• 1 tea spoon Vanilla Extract
• 15 ml Lemon Juice
• 1/3 tea spoon Vinegar
• A pinch of salt

Tips:
All ingredients need to be at room temperature, however eggs are easiest to separate when they are cold. Separate them and let them come to room temperature.
As for baking pan, we used 8×3 inch cake pan. Springform pans are not the best choice but if you are going to use one it is better to thoroughly and ightly wrap it with aluminium foil to prevent any unwanted hot air or water steam going through the springform pan and affect the baking cheesecake.
When preparing a pan cover it with just a little of butter and line it with the parchment paper. Cover the bottom of the pan and the pan sides creating a parchment paper walls.
You will also need a bigger form for the water bath. Cover the bottom of the form with the parchment paper so water would not boil too hard.

Directions:
Preheat the oven to 320℉ (160℃).

In a bowl add milk, cream cheese and butter. Mix it placing the bowl over the water bath until creamy and smooth. Take it off the water bath and keep mixing until it cooled down to about room temperature. Add egg yolks mixing it in one by one. Add vanilla extract and lemon juice, mix.
Add flour and corn starch sifting, mix for another minute.

Beat the egg whites adding a pinch of salt and just a drop of vinegar. Beat until foamy and add sugar little by litter. Continue beating until the egg whites reach the stiff peaks stage (about 3 minutes using a stand mixer).

Add 1/3 of the egg whites and gently fold into the cheesecake batter until mostly incorporated. Add another 1/3 and gently mix. Finally add the remaining egg whites and gently fold.

Pour the batter into the baking pan, spread it evenly and holding the sides of the pan, gently lift and drop it on the counter several times to remove air bubbles.

Place the pan into the water bath and bake the cake for 25-30 minutes at 320℉ (160℃). Lower the temperature to 290℉ (145℃) and bake for another 50-60 minutes. The cheesecake should rise and slightly brown at the top.
Turn off the oven, and slightly open the oven door and leave cool down it like that for 10 minutes. Remove the water bath and leave the pan in the oven with the door open for another 15-20 minutes.
Take the pan off the oven and let it rest at room temperature for 15-20 minutes.
Carefully turn the pan upside down and remove the cheesecake out of the pan.
The cheesecake could be served while still warm or additionally cooled down in a refrigerator for 2-3 hours.
Sift some icing sugar on top and decorate with fresh berries and mint leaves. Serve as is or add fruit puree, chocolate sauce, whipped cream, etc.

Cotton Cheesecake | Japanese Cheesecake

SEE ALSO: