Japanese (Cotton) Cheesecake

Name: Japanese (Cotton) Cheesecake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Japanese, Asian
Ingredients: 1 Cup Flour (all-purpose); 4.5 TBSP cornstarch; 1 Cup Cream Cheese; 4 tbsp butter; 7 tbsp milk; 6 eggs, separated; 1.5 tbsp lemon juice; 2 tsp vanilla extract; 3/4 cup granulated sugar, divided; 3/4 cup cake flour; .25 tsp salt; .25 tsp cream of tartar

32 steps

Prep:25minCook:30min

Updated at: Thu, 17 Aug 2023 05:10:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories265 kcal (13%)

Total Fat12.9 g (18%)

Carbs31 g (12%)

Sugars13.9 g (15%)

Protein6 g (12%)

Sodium145.2 mg (7%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Cake Flour

1 cupflour

all-purpose

4.5 TBSPcornstarch

Cheesecake Batter

1 cupcream cheese

4 Tbspbutter

7 Tbspmilk

6eggs

separated

1 ½ Tbsplemon juice

2 tspvanilla extract

¾ cupgranulated sugar

divided

¾ cupcake flour

¼ tspsalt

¼ tspcream of tartar

Instructions

Substitute Cake Flour

Step 1

Measure 1 cup all-purpose flour.

Step 2

Remove 2 Tbsp flour.

Step 3

Add 2 Tbsp cornstarch to the flour.

Step 4

Sift flour and cornstarch together.

Step 5

Sift again.

Step 6

Measure 3/4 cup from this mixture.

Step 7

Add 2.5 Tbsp conrnstarch

Prepping the Tin/Tray

Step 8

Preheat oven

OvenPreheat

Step 9

Bring a pot of water to a boil, and maintain until time to bake.

Step 10

Grease and line an 8-inch (or 9-inch) waterproof/leakproof springform tin.

Step 11

Wrap the outside of the tin closely with tinfoil.

Foil

Step 12

Line a deep baking tray (larger than the tin) with kitchen cloth.

Parchment paper

Cream Cheese Mix

Step 13

Melt together the cream cheese, butter, and milk.

MicrowaveMicrowave

Step 14

Whisk the mix until there are no more lumps.

Step 15

Whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.

Step 16

Sift in the cake flour, corn starch and salt.

Step 17

Whisk in the dry ingredients until there are no more lumps.

Meringue

Step 18

Whip the egg whites with whisk attachment on medium speed.

MixerMix

Step 19

When meringue develops its shape, add cream of tartar.

Step 20

Once thick, soft peaks develop, slowly add remaining sugar

Step 21

Whip until meringue turns glossy, with increased volume, holding stiff peaks.

Incorporating

Step 22

Fold gently and swiftly 1/3 of meringue into cream cheese batter.

Step 23

Repeat twice.

Baking

Step 24

Pour cheesecake batter into prepared cake pan.

Step 25

Place cake springform tin in the baking tray.

Step 26

Place baking tray in the oven.

Step 27

Pour boiling water into baking tray until halfway up the sides of the springform pan. (Careful not to splash into batter)

Step 28

Bake

OvenHeat

Step 29

Reduce heat

OvenHeat

Step 30

Turn off oven, opening door for 30 minutes

Step 31

Remove from oven completely to cool at room temp.

Storage

Step 32

Store in fridge in airtight container for up to 3 days.

Notes

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