Cooking Time
1 h. 30 min.
Serves
6
Difficulty
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About This Recipe
You don't need a reason for Japanese cotton cheesecake! Tender, tasty, melting in your mouth - this is exactly what you need for a weekend breakfast! Not only its name surprises, but also its taste. Even those who have tried it more than once find it difficult to give a clear description. The porous dessert is a cross between a cheesecake, a cottage cheese casserole and a fluffy omelette. It is no coincidence that it was called “cotton”. Unlike the classic delicacy, the structure of the dessert is airy and light, like cotton. There is no sand base that we are used to. There are no special tricks in cooking. The main thing is to beat the whites well and carefully fold them into the dough to maintain fluffiness. You need to bake the dessert in a water bath at a low temperature, then it will turn out exactly as you need: weightless, tender and very tasty.
Ingredients List
Total Ingredients: 8
Serves:
Viola cream cheese - 125 g
Cream 35% (fatty) - 110 ml
Corn starch - 30 g
Premium grade wheat flour - 45 g
Chicken egg - 3 pcs.
Powdered sugar - 75 g
Vanillin - 3 g
Salt - 2 g
Nutrition Facts
Serves:
🥓
Fat
91г
🍚
Carbohydrates
140г
🥩
Proteins
40г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all the necessary ingredients to make Japanese Cotton Cheesecake. Separate the whites from the yolks. Divide the powdered sugar into two parts (25 g and 50 g, respectively).
Step 2
In a saucepan, combine cream, cream cheese and 25 g of powdered sugar. Stir. Heat the mass in a water bath with continuous stirring. You should get a homogeneous mass. This will literally take 3-5 minutes. Remove from the water bath and cool slightly.
Step 3
Add 3 yolks, vanillin to the creamy mass and mix. Add sifted flour and cornstarch in several additions and knead into a homogeneous dough. There should be no lumps.
Step 4
Beat the egg whites with salt into a fluffy foam. Then, adding powdered sugar in two or three additions, beat until soft peaks form. Carefully add to the cheese-yolk mixture and stir until smooth.
Step 5
Preheat the oven to 200°C. Line a tall rectangular baking dish with baking paper and pour the dough into it. Place it in a wider form with high sides with boiling water (a layer of about 2-3 cm) and bake this entire structure on the bottom shelf in the oven for about 15 minutes. Then reduce the temperature to 135–130°C and cook for another 30 minutes. After this, turn off the oven and leave the cheesecake in it for 20 minutes.
Step 6
Remove the cheesecake from the oven and leave for another 10 minutes at room temperature. And only then remove it from the mold and cool on a wire rack. Sprinkle powdered sugar on top and serve with hot drinks.
Enjoy your meal!
Follow the instructions step by step