JAPANESE CHEESECAKE RECIPE

“Japanese Cotton Cheesecake melts in your mouth”, was what my friend had said as he passed a slice of the same for me. I was like, really? After I had finished gulping down the piece, this yellow slice of edible goodness became my most loved cake.

Course: Cakes

Cuisine: Japanese Cuisine

Servings:

Author: Chefjar

Ingredients

Large eggs- 6 separated
Unsalted butter- 60 gm or 4 tbsp
Low fat milk- 100 ml or 7 tbsp
Cream Cheese Philadelphia- 260 gm or 1 1/8 cup
Cake flour- 3/4 cup
Salt-1/4 tsp
Lemon juice- 1 1/2 tbsp
Lemon Rind- 1 tsp
Cream of Tartar- 1/2 tsp
Granulated White sugar 3/4 cup

Instructions

Separate 6 cold large eggs. Cover the bowls with plastic and leave for 20-25 minute( to bring them to room temperature).
Part 1
Take a medium pan. Transfer cream cheese, butter and milk into it. Melt on a double boiler or in the microwave. Set aside and allow to cool.
Part 2
Sift together cake flour with salt.
Preparation
Preheat your oven to 325 F / 160 C.
For baking this cake we will need a 9-inch x 3-inch round cake pan. Spray it with with a non-stick cooking spray.
Transfer cream cheese mixture to the bowl of your electrical mixer. Beat on medium speed with the flat beater attachment to get rid of any small lumps in cream cheese mixture. Add sifted flour and continue beating. Gradually add 1/4 cup sugar, egg yolks and lemon juice. Beat until smooth. Transfer the mixture to another large bowl.
Wash the bowl of your electrical mixer. We will need it for beating egg whites. So it should be absolutely clean, dry.
Transfer egg whites to the bowl, beat on medium speed with the wire whip attachment until foamy. Add cream of tartar and continue beating for another 10-15 seconds until soft peaks form. Gradually add the remaining sugar ( 1/2 cup) and beat till stiff peaks.
Now gently fold a little of the beaten egg whites into the cream-cheese batter. Add the rest of the whites, folding just until well incorporated.
Pour the Japanese cheesecake batter into the baking pan.
Take a larger dish, place the cake pan onto it.Pour hot water into the dish.Be very careful not to splash some water into our batter. Half of the cake pan should be in water.
Bake 70-80 minutes at 160 C /325 F.
Turn off the oven and leave the cheesecake in the oven for another 30 minutes.
Remove from the oven. Take it out of the cake pan & transfer onto a cake plate.
This cheesecake can be stored in the fridge using an airtight container for a few days.

Notes

Common problems, causes and solutions:

1. Cake mounts up a lot still drops in the oven: Baking temperature/upper heat is more than required; or Cake is set near upper heat.
2. Cake doesn’t go up, turns out rubbery or thick: Either egg whisking/folding method is wrong which in turn burst the break bubbles.
3. Cake grows to full size, but as soon as out of oven it drops (also has egg stench): Baking time is inadequate.
4. Surface cracks: (Most likely) the water bath tray is short of water.

To have a crack-free perfectly baked Japanese Cotton Cheesecake surface, line the cake pan’s sides with parchment paper. For the starting two-third of the baking time only bottom heat the pan. Just as the cake completely mounts up and the surface color is gold-like, switch to top heat.

Nutrition