Best 2 Cotton Soft Japanese Cheesecake Recipes
**Indulge in the Heavenly Delight of Japanese Cheesecake: A Symphony of Softness and Flavor**
Originating from the land of exquisite flavors, Japanese cheesecake stands as a culinary masterpiece that captivates taste buds worldwide. This unique dessert, also known as cotton cheesecake, distinguishes itself with its incredibly soft and airy texture that resembles a delicate cloud. Unlike its American counterpart known for its dense and creamy texture, Japanese cheesecake offers a light and fluffy experience that melts in the mouth. As you take a bite, you'll embark on a sensory journey through layers of velvety smooth cheesecake enveloped in a tantalizingly tender crust. This article presents a collection of carefully curated recipes that unveil the secrets to crafting this delightful dessert, ensuring a perfect balance of flavors and textures that will leave you craving for more.
JAPANESE COTTON SOFT CHEESECAKE
This was posted on FB by a Yvonne Ruperti and looks so good. There's a similar one on here, but this one uses sour cream and flour to help it rise and gives a texture that I enjoy. Similar to cheesecake but lighter version that's airy from the meringue folded in and not so sweet. Lemon juice and sour cream give it some traditional cheesecake appeal. You will need an 8" spring form pan
Provided by Bonnie G 2
Categories Cheesecake
Time 55m
Yield 1 8" cale, 10 serving(s)
Number Of Ingredients 11
Steps:
- NOTES: Use a tall springform pan; if you don't have a pan with sides at leasst 3" tall, you can line the sides of pan with a parchment collor to keep batter from overflowing the pan. The beaten whites are medium peak when the peak gently and partially flops over after the whisk is lifted. When pouring water into pan, keep it below the foil or water will seep through and make the bottom of the cake soggy.
- Adjust oven rack to lower middle position and preheat to 340.
- Grease bottom and sides of an 8" by 3" springform pan and wrap bottom half of pan with foil to creat a waterproof seal. Set into a roasting pan.
- In stand mixer fitted with paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamy, scraping down sides as necessary with rubber spatula.
- Beat in egg yolks and lemon zest until smooth.
- Replace paddle attachment with whisk attachment.
- Whisk in Lemon juice and sour cream on medium speed, scraping down sides and necessary with rubber spatula, until combined.
- Sift flour and cornstarch over batter and whisk until completely combinedTransfer mixture to a large bowl, using rubber spatula.
- Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly).
- Using mixer's whisk attachment, beat egg whites and cream of tarter on high speed until frothy. Slowly pour in remaining sugar and continue to whip to medium peak stage. Don't over whip.
- Fold a third of the meringue into batter with rubber spatula until almost combined.
- Gently fold in remaining meringue in two more batches.
- Pour batter in prepared springform pan and set on oven rack.
- Pour about 2" hot water into roasting pan (see note above).
- ake until cake is golden and just firm in center, 40-45 minutes.
- Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes.
- Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours.
- Serve.
COTTON SOFT JAPANESE CHEESECAKE RECIPE - (4.6/5)
Provided by kayjayjohnson
Number Of Ingredients 11
Steps:
- 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
Tips for Making the Perfect Japanese Cheesecake:
- Use high-quality ingredients: Fresh cheese, eggs, and butter will produce the best results. - Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help it to blend smoothly and evenly. - Do not overmix the batter. Overmixing can result in a tough, dense cheesecake. - Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking. - Do not open the oven door during baking. This can cause the cheesecake to fall. - Allow the cheesecake to cool completely before serving. This will help it to set properly.Conclusion:
Japanese cheesecakes are a light, fluffy, and delicious dessert that is perfect for any occasion. By following these tips, you can make a Japanese cheesecake that is sure to impress your friends and family. Remember to use high-quality ingredients, mix the batter carefully, bake the cheesecake in a water bath, and allow it to cool completely before serving. With a little practice, you'll be able to make perfect Japanese cheesecakes every time.
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