Japanese ‘Cotton’ Cheesecake
I’m intrigued by the Japanese. They have the most advanced technologies, they are forward thinking in so many ways, they have the most amazing sense of packaging (and design), their sense of honour, family and culture is extremely strong, and in light of the recent tsunami disasters – they are the most resilient and united people in the world!
I would love to visit Japan one day soon. Now that we’re back on this side of the globe, that dream is so much more possible. It is still an expensive place to visit, but it’s on the list. We’re working on it. For now, the closest Japanese experience for me is food. Sushi, sashimi, ramen, udon, teriyaki, tempura, teppanyaki, okonomiyaki, matcha ice-cream and I could go on and on….
I haven’t tried many Japanese recipes to date, something I should rectify. I’ll get onto that – starting with this recipe. It’s nothing new to many people who love baking. Japanese cheesecake, unlike its Western counterpart is crustless, soft and fluffy, light on the sugar factor and very dangerous.
It’s dangerous because it’s so easy to forget that you’re eating a cheesecake. This cotton soft wonder is so light that you could eat the entire cake and not feel a thing. Takes a lot of self control!
It’s fun to bake – however this time round my cake puffed up a lot during baking and when it cooled, it shrank back and caused the top to go all wrinkly. It’s still soft and doesn’t affect the taste at all, but it’s just not as pretty. I like pretty. Let’s hope I get yummy AND pretty next time.
Japanese Cheesecake
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100 ml fresh milk
1 tbsp lemon juice
60g cake flour
20g cornflour (cornstarch)
1/4 tsp salt
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C.
I think the wrinkly top adds appeal! It looks mighty tasty. =)
July 27, 2011 at 12:23 AM
This looks delicious! Christmas will be here in a few months and I think this will be a great gift for my Japanese neighbors. =)
September 29, 2011 at 7:31 PM
When do you add the salt? Can’t find a place in your instructions…maybe when you whisk the egg whites with cream of tartar?
September 30, 2011 at 12:19 AM
Salt is usually added in with the dry ingredients. So pop it in with the flours before folding in the cheese mixture.
September 30, 2011 at 8:22 AM
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I need a gram conversion chart…I guess i’d better google before I try this one!
June 29, 2012 at 6:19 AM
They were ALWAYS wrinkly when I bought them in Hong Kong. But delicious! Thank you!
July 11, 2012 at 10:05 AM
Does anyone know how to convert this
August 23, 2012 at 2:52 AM
Hey Whitney, I use this very handy conversion site.
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
August 23, 2012 at 7:01 AM
Just some tips :)
It helps to sift the flours in.
Always fold your ingredients together.
When you’re making your egg whites, after mixing on a higher speed turn the speed down low for about 10 seconds to break up any larger air bubbles, they aren’t hugely noticeable at this stage but affect the end texture of the dessert ( if they’re broken up now the cake will be less likely to shrink in excess )
and lastly, when your cheesecake is done cooking turn the oven off and leave it ajar for about 15 minutes to bring the temp down slowly, with all cheesecakes bringing the temp down slowly decreases cracking wrinkling and shifting of your end product :)
September 21, 2012 at 7:39 AM
Thanks Stephanie! Makes me want to bake another jap cheesecake now :)
September 21, 2012 at 8:47 AM
can i use all-purpose flour instead of cake flour? thanks
October 12, 2012 at 4:41 AM
I have seen recipes using all purpose flour so yes I believe you can.
October 12, 2012 at 6:04 AM
Do we need to use cakeflour if the cornstarch is in the ingredients as well O.o?
December 27, 2012 at 8:52 AM
I followed the recipe and used both and it came out great but my understanding is that you can also use plain flour in place of cake flour. Haven’t tried that though.
December 27, 2012 at 9:32 AM
Made it today. Very delicious and easy to make
March 6, 2013 at 1:03 PM