Cotton cheesecake, often known as Japanese cotton cheesecake or souffle cheesecake, is a delicate and airy dessert that has captured the hearts of many dessert enthusiasts around the world. Its light, fluffy texture and subtly sweet flavor make it a delightful treat that’s quite different from the dense, creamy cheesecakes you might be used to.
Origin and Popularity
Japanese cotton cheesecake gained popularity in Japan before making its way to other parts of the world. Its unique texture comes from a combination of ingredients and a specific baking technique that sets it apart from traditional cheesecakes. The cake is often described as having the texture of cotton, which is how it got its name.
Ingredients
1.Cream Cheese: 125 grams (Room temperature)
2.Butter: 40 grams (Room temperature)
3.Whipped cream: 65ml (Room temperature)
4.Sugar: 30 grams
5.Egg: 3(Room temperature)
6.Flour: 25 grams
7.Corn flour: 25 grams
8.Caster Sugar: 35 grams
9.Cream of tartar: ¼ tsp
10.Salt: 1 pinch
11.Vanilla essence: 1 tsp
Preparation Method:
- Grease a 6-inch cake pan with parchment paper.
- The egg white and yolk need to be separated.
- Flour, salt, and corn flour need to be sifted together.
- Cream Cheese, Sugar, butter, and whipped cream should be taken together in a bowl and heated in a double boiler until the sugar butter and cream cheese melt and a creamy texture is achieved. The stove heat should be medium.
- After five to seven minutes, it should be stirred a little, and after some more time, when everything are well mixed, it should be removed from the stove and stirred well with a hand whisk to bring it to normal temperature.
- Once the temperature is normal, the yolk should be added and stirred well to prevent any lumps from forming.
- Then, flour and corn flour should be mixed in, and once everything is well combined, the entire batter should be sifted.
- Then oven should be preheated to 200 degrees for 20 minutes.”
- The egg whites should be beaten with a cream of tartar for 1-2 minutes, then caster sugar should be added gradually while continuing to beat until soft peaks form.
- The egg meringue should be mixed with the batter in two stages, slowly and without any rush or pressure. Once the eggs are fully mixed in, vanilla essence should be added and mixed well.
- Then the batter should be poured into the mold.
- Another 8-inch mold should be lined with a towel, and then boiling hot water should be poured in, placing the cake mold on top of it. like this picture.
13.Then, the oven temperature should be set to 130 degrees with the heat evenly distributed from top to bottom. Set the timer for 50 minutes and place the cake mold in the oven along with the boiling hot water.
14.After 50 minutes, will check with a toothpick; if it comes out clean, will take it out, and if not, will let it bake for 10 minutes
15. decorate as you like and enjoy it.
Note:
- All Purpose Flour cannot be used because the amounts of corn flour and flour are not equal. For this cake, the amounts of flour and corn flour must be equal
- Boiling hot water and a towel have been used because this cake should not be exposed to direct heat.
- Cream of tartar is used because after beating the egg whites, they often release water. Using cream of tartar helps keep the cream stable
Serving
Cotton cheesecake is typically served at room temperature or chilled. Its airy texture makes it a perfect light dessert after a meal, and it pairs well with a cup of tea or coffee.
Overall, cotton cheesecake is a wonderful example of how a few simple ingredients and a careful technique can create a dessert that’s both elegant and delicious.
