Japanese Cheesecake
This is the crustless, super fluffy with sponge-like texture Japanese cheesecake or cotton cheesecake that is baked in water bath but used more whipped egg whites but less cream cheese than best known NY baked cheesecake.
Prep Time: 20 minutes
Bake Time : 1 hour
INGREDIENTS:
For 20cm (8”) cake pan:
5 eggs (yolks & whites separated)
240 gr Philadelphia cream cheese
100 gr caster sugar
55 gr butter
100 ml milk
50 gr flour
1 tbsp (15 gr) cornstarch
1 lemon zest
½ of lemon juice
A pinch of salt
½ tsp vanilla (optional)
For 15cm (6”) cake pan:
3 eggs
120 gr Philadelphia Cream Cheese
75 gr caster sugar
25 gr butter
50 ml milk
30 gr flour
10 gr corn starch
1 lemon zest
¼ lemon juice
A pinch of salt
½ tsp vanilla (optional)
INSTRUCTIONS:
Line the bottom and side of the springform pan with greased parchment paper. Wrap the pan with sheet of foil and seal it completely if is used bottomless pan.
In a bowl, whisk cream cheese till smooth over a warm water bath (bain-marie method).
Add the butter and mix.
Pour the lukewarm milk and half of the sugar then whisk into mixture.
Remove from the water bath
Sift the flour and starch and fold into a batter.
Then pass through strainer to a clean large bowl for getting the silky texture.
Add the lemon zest, juice and vanilla (optional).
Beat the egg whites on low speed few second then increase to medium speed and beat 30 seconds until soft foamy.
Add the salt and continue beating on medium high speed.
Then slowly add remaining of sugar, ⅓ portion at a time while the mixer runs. Whisk till soft peaks.
Using a whisk, mix in ⅓ of egg whites into the batter till incorporated. Then gently fold in another ⅓ into the mixture.
Lastly, pour the batter into the remaining egg whites and fold in very gently with rubber spatula.
Preheat oven to 160C (320F)
Pour the mixture into the springform pan, tap the cake pan 1-2 times on the counter to release any airbubble.
Place the cake pan into the baking sheet that has warm water inside.
Bake for 30-30 minutes, then reduce the temperature to 150C (302F) and bake for another 30 minutes until the top is golden brown.
Turn the oven off, leave the pan in the oven for 15 minutes and crack the oven door and leave the cheesecake to cool for another 15 minutes inside the oven.
Remove from the oven and cool it completely at room temperature.
You can serve with some powder sugar or spread some honey or jam top of the cake.
Bon Appetit
