JAPANESE COTTON CHEESECAKE
Inspired by Uncle Tetsu's famous cotton cheesecake in Toronto. Fewer calories than your regular cheesecake! I use a cake pan that does not have a removable bottom, to prevent leakage. For a sweeter taste, brush the top with an apricot glaze before serving. The cake should be eaten chilled, but I prefer it warm when it's still light and airy. You can also serve it at room temperature.
Provided by care bear
Categories World Cuisine Recipes Asian Japanese
Time 3h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round pan with butter and line the bottom with parchment paper.
- Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
- Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
- Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
- Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
- Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
- Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
- Remove cake from pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 21.6 g, Cholesterol 174.1 mg, Fat 18.3 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 10.8 g, Sodium 203.6 mg, Sugar 15.8 g
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Dean Mac Donald
[email protected]This cheesecake is the best I've ever had. It's so light and fluffy, and the flavor is incredible.
Siasa Samsa
[email protected]I'm not a big fan of cheesecake, but this one was actually really good. It was light and fluffy, and the flavor was just right.
sarena shrestha
[email protected]This cheesecake is so easy to make, and it always turns out perfectly. I highly recommend it.
Fatimaasim Asim
[email protected]I love the unique flavor of this cheesecake. It's a great change from the usual cheesecake recipes.
Aimee Sheikh
[email protected]This cheesecake is a bit pricey to make, but it's worth it for a special occasion.
Vandell Slade
[email protected]I've made this cheesecake several times, and it's always a hit at parties. Everyone loves it!
Zulfa Asia
[email protected]I love that this cheesecake doesn't require a water bath. It makes it so much easier to make.
Teigan Hinchliffe
[email protected]This cheesecake is a great make-ahead dessert. I made it the day before I needed it, and it was perfect.
Peyton Lowery
[email protected]I'm not a big fan of cheesecake, but this one was actually really good. It was light and fluffy, and the flavor was just right.
Pathan1122 Pathan1122
[email protected]This cheesecake was a bit too sweet for my taste, but it was still enjoyable.
Iris Perez
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as light and fluffy as I expected. I'm not sure what went wrong.
Tokka Tokka
[email protected]This cheesecake is a bit dense for my taste, but the flavor is still good.
Pelin Yılmaz
[email protected]I love the delicate flavor of this cheesecake. It's perfect for a summer dessert.
4wd Combine Driver
[email protected]This cheesecake is so light and fluffy, it almost melts in your mouth. I highly recommend it.
Lila Rai
[email protected]I've tried this cheesecake a few times, and it's always been a success. It's a great recipe for special occasions.
Jaquline Tundwa
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious and unique.
Zulfaqar Zulfaqar
[email protected]I love this cheesecake! It's my go-to recipe when I need a delicious and easy dessert.
Speedo Paraboy
[email protected]This cheesecake is amazing! It's so light and fluffy, and the flavor is incredible. I highly recommend it.
Erics Greenz
[email protected]I've made this cheesecake several times now, and it's always a hit. It's so easy to make, and it always turns out perfectly.
Giorgos Koutsouris
[email protected]This cheesecake was a dream come true! It was so light and fluffy, and the flavor was perfect. I'll definitely be making this again.