Recipe: Tasty Japanese Cotton Cheesecake

Japanese Cotton Cheesecake. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. I did not know this Japanese baked cheesecake was called Cotton Cheesecake because in Japan, it is called soufflé cheesecake or baked cheesecake. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too!

Japanese Cotton Cheesecake; Laura's Newest Recipe. I fell in love with it right at the first time I tried it. And until now, it is still in my most-favourite-cake-of-all-time list. You can have Japanese Cotton Cheesecake using 11 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Japanese Cotton Cheesecake

1. Prepare 250 g of cream cheese (room temp).
2. Prepare 220 ml of heavy whipping cream.
3. Prepare 40 g of caster sugar (fine granulated sugar).
4. You need 6 of egg yolks.
5. It's 1 tsp of vanilla extract.
6. Prepare 1 tbs of lemon or orange zest.
7. It's 100 g of cake flour.
8. You need 40 g of corn starch.
9. You need 6 of egg whites.
10. You need 1/2 tsp of cream of tartar (or lemon juice).
11. Prepare 100 g of caster sugar.

JCC is a special cake because it is the combination of a chiffon cake and a cheesecake. Japanese Cotton Cheesecake is the fluffy, lighter, and jiggly version of a classic cheesecake. It's mildly sweet, tangy, rich just like a good classic cheesecake, but has the texture of a soft, airy cloud. If you have seen a Japanese cheesecake before, you will know that they are supposed to have a smooth lightly domed surface, straight sides, cottony texture, and moist souffle-like cake crumbs.

Japanese Cotton Cheesecake instructions

1. Preheat oven to 320F.
2. Lay parchment paper in 9in pan, optionally, lay it around the pan as well.
3. Over a small saucepan of boiling water, melt the 250g cream cheese, 220ml heavy whipping cream, and 40g caster sugar.
4. When mixture is completely dissolved, set aside, when it is partly cooled, combine 6 egg yolks, 1tsp vanilla extract, and 1 tbs lemon zest, set aside.
5. In a medium bowl, combine 100g cake flour, 40g corn starch, mix well and sift several times.
6. Start boiling water for water bath.
7. Combine the flour into the egg yolk mixture.
8. Beat the 6 egg whites, and 1/2 tsp lemon juice, slowly adding the 100g caster sugar until soft tips form.
9. Fold 1/3 of the egg whites into the egg yolks mixture gently, then add another 1/3, then the final third..
10. Pour into the parchment paper laid pan, set into the water bath pan, and add the hot water into the bath (should be at least up to half the cake pan size).
11. Bake at 390F for 18 minutes, until the top is slightly golden.
12. Reduce the heat to 285F for another 20-30minutes.
13. Turn off the heat, another 30 minutes doors closed, and remove the water bath, open the oven door to cool the cake gradually.
14. Take the cake out, and cool rest of the way before refrigerating.
15. Dust with powdered sugar before serving..

If they do not have this character on my Japanese cheesecake, it will be classified as a "failed cake". Just like Japanese soufflé pancakes, Japanese cheesecake is made light and fluffy by whipping up egg whites. Soufflé Cheesecake is the one you're looking for. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath).