Japanese Cotton Cheesecake
8 servings
100 minutes
Japanese cotton cheesecake is a delicate, airy dessert that resembles a cloud due to its light texture. This cheesecake embodies the Japanese approach to pastry art, emphasizing subtle flavors and refined softness. Its history dates back to the 1960s when Japanese chefs adapted Western recipes by adding a unique steaming technique that gives the cheesecake its weightlessness. The dessert's flavor is a balance of creamy tenderness, light sweetness, and a hint of vanilla with a barely noticeable citrus undertone. It pairs wonderfully with berries and mint that enhance its freshness. Ideal for an elegant tea time or as a dessert after a light dinner.
1
Combine cream cheese with milk and butter. Melt in a water bath until the mixture is smooth.
- Cream cheese: 225 g
- Milk: 200 ml
- Butter: 60 g
2
Combine the yolks, vanillin, ⅓ of the powdered sugar and beat well. Introduce into the milk-cheese mixture.
- Egg yolk: 6 pieces
- Vanilla essence: 6 ml
- Powdered sugar: to taste
3
Sift the flour with starch into the cheese mixture and mix. Pass the dough through a sieve twice.
- Wheat flour: 70 g
- Cornstarch: 20 g
4
Whip the egg whites with salt to a light foam. Add lemon juice and gradually incorporate the remaining powdered sugar. Whip the egg whites to stiff peaks and fold into the batter.
- Egg white: 6 pieces
- Salt: pinch
- Lemon juice: 1 teaspoon
- Powdered sugar: to taste
5
Fill the form lined with parchment with the batter. Place it in a larger form and carefully pour in boiling water. Bake at 150°C for 50 minutes. Cover the form with a sheet of parchment and bake for another 30 minutes.
6
Turn off the oven and leave the cheesecake in the closed oven for 20 minutes. Open the oven door and let the cheesecake cool completely. Remove from the mold and decorate with powdered sugar, berries, and mint.
- Powdered sugar: to taste
- Fresh berries: to taste
- Mint: to taste