Japanese Cotton Soft Cheesecake has a fluffy, creamy and smooth texture. This cheesecake isn't too sweet and it is quite light. When I take a bite, it melts in my mouth. So once I take a bite, I can't stop eating it...
I have been making this cheesecake almost everyday because I wanted to achieve a perfect cheesecake with minimal cracks and a cheesecake that doesn't shrink. These are the two common problems that most people come across too. Just take a look at my cracked cheesecake... ha ha...
For this cheesecake, you may need to adjust the oven temperature and baking time. Anyway, here is the recipe... hope you will like this recipe as much as I do.
Japanese Cotton Soft Cheesecake
300g cream cheese (softened and cubed)
60g butter (softened)
6 egg yolks
140g caster sugar
60g cake flour
20g corn flour
6 egg whites
Preparation: Preheat the oven to 150C. Prepare a 8 inch springform pan or a removable base pan. Wrap 3 layers of aluminum foil. Wrap closely, it prevents water seepage. We don't want a damp cheesecake. Line the bottom and sides of the baking pan with baking paper.
- Heat the milk and cream cheese over a double boiler until smooth. Stir occasionally. There might be small lumps but don't worry about it.
- Stir in the butter. Set aside to let cool. You can use the beaters to make the cream cheese mixture smooth, but beat only for a few seconds.
- Beat the egg yolks with 40g sugar until bubbly and lighter in colour.
- Now, the cream cheese mixture should be warm, not hot. Mix the egg yolks mixture into the cream cheese mixture.
- Sift in the corn flour and cake flour. Fold in the flour in 3 portions. If there are flour lumps, you can beat for a few seconds and sift the mixture.
- Beat the egg whites with the remaining sugar in 3 portions to the soft peak stage. Add the first portion of sugar when the egg whites are bubbly and foamy. When it is in the soft peak stage, the peaks are not pointy and it is only starting to hold it's shape. Also, the egg whites still slide around the bowl.
- Fold in the egg whites in 3 portions. The mixture should now be very light.
- Bake in the oven for 1 hour 20 minutes in a water bath (1 cm of water). I placed my cheesecake a level lower than the middle rack. After baking, leave the oven door ajar for 5 - 10 minutes. Remove the sides of the baking pan and the baking paper. Let cool completely then chill in the fridge.
Hope you will like this cheesecake as much as I do.