Japanese Cotton Soft Cheesecake
Try this Japanese Cotton Soft Cheesecake recipe, or contribute your own.
Try this Japanese Cotton Soft Cheesecake recipe, or contribute your own.
- 1/4 teaspoon cream of tartar
- pinch salt
- 250 g mascarpone
- 6 large eggs separated
- 1 cup (250ml) heavy whipping cream
- 140 g caster sugar (super fine sugar) watch my instagram video to see how i make this out of granulated sugar
- 1 vanilla bean split and seeds scraped
- zest of one orange + 2 tablespoons orange juice
- 60 g flour (i used gluten-free all-purpose but wheat flour is what silvia originally calls for)
- 12 g corn starch (corn flour)
- 1 cup (150g) berries plus more for serving
- Carbohydrate 21.844925 g
- Cholesterol 6620 mg
- Fat 234.7 g
- Fiber 0.000390000005811453 g
- Protein 203.525 g
- Saturated Fat 94.715 g
- Serving Size 1 1 recipe (1963g)
- Sodium 3057.6334 mg
- Sugar 21.8445349999942 g
- Trans Fat 37.2325 g
- Calories 3001 calories
Step-by-step
- Preheat oven to 300°F (150°C).
- Grease and line an 8 x 3 inch cake pan with parchment paper. The paper should go up above the rim, since this cake will soufflé slightly as it bakes.
- Beat the mascarpone and 70g of the sugar together in a stand mixer with the paddle attachment, then add the cream slowly.
- Add the yolks one at a time and mix to combine between each.
- Mix in the vanilla, zest and juice.
- Whisk together the flour and corn starch, then gently fold them into the cheese mixture.
- Fold the berries into the batter.
- Whip the egg whites, salt and cream of tartar until foamy.
- Sprinkle the remaining sugar over the egg whites as they whip on medium speed.
- Turn up the speed and whip until the meringue is glossy and stiff peaks.
- Gently fold the egg whites into the cheese batter.
- Immediately pour into the prepared pan and smooth the top with an offset spatula.
- Bake the cheesecake in a water bath for 50-75 minutes.
- Turn off the oven and allow the cake to sit in the cooling oven for at least an hour.
- Refrigerate the cake until thoroughly chilled, at least 4 hours.
- Run a knife around the edge the cake and remove the parchment from the edge.
- Run the pan over the stove for just a few seconds, then invert the cake onto a flat surface, then invert again onto a serving plate.
- Dust with confectioners’ sugar, then add fresh berries.
- Or you can cover the cake with Mascarpone cream and berries. Combine 2 cups (450g) mascarpone cheese, ½ cup confectioners’ sugar, ½ cup heavy whipping cream, teaspoon vanilla extract in a stand mixer with whip attachment and beat until the cream is soft peaks. Don’t over whip or it will feel greasy.
My Japanese Cotton Soft Cheesecake Adventure
As a busy working mom, finding time to bake is a luxury, not a given. However, there's something incredibly satisfying about creating something delicious and beautiful from scratch. This Japanese Cotton Soft Cheesecake recipe has become a cherished weekend project, a moment of peaceful calm amidst the whirlwind of daily life. The lightness of the cake, its almost ethereal texture, makes it feel like a special treat, worthy of a celebratory occasion or simply a quiet evening in. The process of making it is therapeutic in itself – the careful folding of ingredients, the anticipation as it bakes, the final unveiling of a perfectly formed dessert.
The beauty of this recipe lies in its simplicity, masked by the apparent complexity of the result. The ingredients are readily available, the technique is relatively straightforward, and the results are nothing short of spectacular. I initially approached this recipe with some apprehension. The thought of perfectly whipped egg whites and a delicate water bath seemed daunting, but the detailed instructions proved reassuring. I soon realized that the secret to success lies in precision and patience; those two things, which I'm gradually incorporating into all facets of my life. The process was so rewarding, I'm convinced that even a beginner baker can successfully conquer this dessert.
Beyond the Baking: This cheesecake isn't just about the taste; it's about the experience. The aroma of vanilla and orange zest fills the kitchen as it bakes, creating a warm and inviting ambiance. The anticipation of sharing this delicate dessert with my family adds to the joy of the process. The soft, fluffy texture melts in your mouth, leaving a lingering sweetness and a subtle hint of citrus. It's more than just a cake; it's a symbol of time well spent, a testament to the magic of creating something from nothing, a sweet moment in the ever-spinning cycle of a working mother's life.
Tips and Tricks from My Kitchen:
- Room temperature ingredients: Ensure your eggs and mascarpone are at room temperature for optimal mixing. This helps create a smoother, more consistent batter.
- Gentle folding: Be gentle when folding in the whipped egg whites. Overmixing will deflate the meringue and result in a denser cake.
- Water bath: A water bath is crucial for a perfectly baked cheesecake. It creates a moist environment that prevents cracking and ensures even cooking. I learned this trick the hard way!
- Patience is key: Allow the cake to cool completely in the oven before refrigerating. This prevents sudden temperature changes that can cause the cake to collapse.
- Serving suggestions: Serve chilled for the best texture and taste. A dusting of powdered sugar and fresh berries is a beautiful and delicious finishing touch. I often make this as a centerpiece for family gatherings.
Making this Japanese Cotton Soft Cheesecake is more than just baking; it's an act of self-care, a way to connect with my creativity, and a wonderful opportunity to share something delicious with loved ones. So, gather your ingredients, put on some relaxing music, and embark on this culinary adventure. You won't regret it! And, if you have any extra time, maybe try making the Mascarpone cream topping. It is divine!
The aroma itself is enough to transform any ordinary day into something special. It's a recipe for more than just dessert – it's a recipe for happiness and cherished memories.
