Japanese Cotton Cheesecake
A recipe for cotton soft, creamy melt in the mouth, light jiggly Japanese Cotton Cheesecake. Also known as Souffle Cheesecake or Baked Cheesecake, this is a delicious and easy to make Cheesecake.
Ingredients
- 5 large Eggs Eggs and Yolks Seperated
- 230 g Cream Cheese
- 110 g Sour Cream or Double Cream or Creme Fraiche
- 45 g Unsalted Butter
- 1 teaspoon Lime Juice and Zest or Lemon
- 1 teaspoon Vanilla Extract
- 115 g Caster Sugar
- 50 g Plain Flour
- 10 g Cornflour
- Pinch Salt
Instructions
- Preheat the oven to 200 °C/GM 6.
- Place the rack in the centre of the oven. Line the bottom of the tin or grease throughly. Don't line/grease the sides.
- Pop cream cheese in a heatproof bowl over a pan of simmering water. Melt until silky smooth then whisk in sour cream and butter. Turn off heat and add lime or lemon zest/juice, vanilla, egg yolks and 2 tablespoon of the sugar. Sieve the Plain Flour/Corn Flour and salt and fold in gently.
- Whisk egg whites on medium until they leave a trail in the whites. Add remaining sugar slowly and whisk until it is all incorporated. Continue to whisk for another 30 seconds until soft foamy peaks form. Pour some of the mixture into the cream cheese mix and fold through, then add the remaining mix in too. Adding slowly and gently.
- Pour batter into prepared cake tin.
- Place into a larger roasting tin that is a similar height to the cheesecake tin.
- Place in oven and fill largest tin with water that comes up ¼ way up the side of the cheesecake tin.
- Bake for 35 - 40 minutes or until golden brown.
- Turn the oven off and open the door slightly. Leave the cheesecake in the oven to cool for a further 2 hours. It will deflate a little during this time.
- Remove from the oven and take the cheesecake tin out of the larger tin. Leave to rest on a cooling rack for another 2 hours where it will deflate a little further.
- Remove Cheesecake from tine carefully, then place in the fridge for another 3 hours to cool completely. Dust over some icing sugar before serving.
Notes
Tips to make the perfect Japanese Cotton Cheesecake
The instructions for this cheesecake are pretty simple but with this cheesecake, there are steps that you need to take to get it just right.- Your tin needs to be lined or greased very well at just the bottom.
- Melting the cream cheese in a Bain marie (Bowl over water in pan) will help it become silky smooth.
- Make sure you whip the egg whites until all the sugar is incorporated and they are at soft peak stage. This will make the cake very light and airy. The eggs should be cold too.
- Place the cake tin into a larger roasting tin. Preferably one that is a similar height to the cake tin. Water creates steam around the cake and helps it rise like a souffle but it also prevents it from baking in direct heat and gives a uniform heat around the cheesecake making for a lighter texture.
- Once the baking time is done, leave the oven door slightly ajar so it can cool down slowly for 2 hours. This stage is crucial. If you take it out too soon, the cheesecake can crack. The height will reduce considerably during this time.
- Cool it down further on a wire rack and then in the fridge before cutting. Trust me, don't be tempted to cut it too soon. I may have done that once..
- Dust with icing sugar before serving.
Tips and Additions
- Many people brush the cheesecake with apricot jam which adds sweetness but it also used to give a shiny appearance.
- Sereve with a lavoured syrup such as a Berry Coulis.
- Add ¾ teaspoon Ground Cardamom to the cake batter and the Zest of 1 Lime. I tried it and it was AMAZING!
Storage Instructions
This cheesecake keeps really well in an airtight container in the fridge for up to 4 days.Nutrition
Calories: 295kcalCarbohydrates: 22gProtein: 7gFat: 20gSaturated Fat: 11gCholesterol: 167mgSodium: 149mgPotassium: 110mgFiber: 1gSugar: 16gVitamin A: 781IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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