This cotton cheesecake is a cake made with cheese as the name indicates, you will not find pie crust because it is a cake and not a pie or tart.
I had posted similar recipe years ago…throughout the time I kind of change slightly the recipe/method and I believe that has improved a bit…
– Why the hype with the Japanese cotton/souffle cheesecake?
The texture of this cheesecake is cottony, soft, and very…very light…if you are looking for the traditional New York cheesecake you will be disappointed…it is a marriage between chiffon cake and cheesecake.
– Is this the Japanese cheesecake that “jiggles”?
Yes, it will jiggle when out of the oven…but it will not jiggle at it best…cold.
– How to achieve such a texture?
The texture of the Japanese cheesecake is a marriage between chiffon cake and cheesecake…it is mainly the addition of cream cheese into the chiffon cake batter. Baked under lower heat and in water bath (bain marie).
– Do I need to glaze?
Absolutely no…it is up to you, but I find it prettier dur to the shiny layer and the hint of a sweet/tart with the light cheesecake just adds an extra sensation to the cake.
– Should we explore the recipe?
Here we go…
- 227 g cream cheese (8 oz)
- 140 g sugar
- 6 large or 5 jumbo size eggs, separated
- 100 g milk
- 60 g butter
- 60 g cake flour
- 20 g corn starch
- 10 g white vinegar
- 40 g lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons mango jam (or any jam of your preference)
- 1 tablespoon water
- Fresh mango and blueberries for garnish
Preheat oven at 285oF.
Prepare the baking pan by layering parchment paper at the bottom. Wrap the pan with aluminum foil, double it to prevent water to enter the pan as the cheesecake will be baked in bain-marie.
In a small bowl measure the cake flour, corn starch and add a pinch of salt.
In a double boiler melt cream cheese, butter, and milk. Let the mixture cool a little and fold in the egg yolk. Add the lemon juice and vanilla extract and then sift the flour mixture and mix gently until well blended. Set aside while preparing the egg white meringue.
Whisk egg whites with the vinegar until foamy. Add in the sugar into thirds and whisk until soft peaks form.
Fold in approximately ⅓ of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated.
Pour the mixed cream cheese mixture to the remaining of the egg white and fold in very gently not deflating the egg white.
Pour the batter into the prepared cake pan(s). Tap the pan on the counter a couple of times to remove the air bubbles trapped in the batter.
Place the cake pan(s) in a tray and add hot water (bain marie).
Bake the cheesecake at 285oF for the first 15 minutes, then lower the temperature to 275oC and bake for another 15 minutes. The last 15 minutes at 250oC, total of 45 minutes.
Turn off the oven and leave the oven door slightly open for 5 minutes.
Remove the pan(s) from the oven and gently remove the cheesecake(s) from the pan(s). Let it cool completely before coating the top with the mango glaze.
In a small pan add the mango jam and water. Mix and cook under low heat until an even mixture. Pass the mango mixture through a fine mesh.
Let it cool slightly.
Gently brush the top of the cheese cake with the mango sauce.
Place the cake in an air tight container and refrigerate overnight.
Garnish with fresh mango and blueberries or any other fruit of your preference.
– More recipe like this?
Please take a look at the following…
Did you know that the term bain-marie came from a famous alchemist named Marie? Bain-marie or water-bath is a scientific method used in laboratories and industry where any substance solid or liquid is submerged into another container with water without having any contact with the water. The substance will never reach a temperature above 100oC when using boiling water. In culinary is often used when making delicate sauces to create gentle and even heat throughout the process.