This Japanese Cheesecake or Japanese Cotton Cheesecake is a cloud of goodness. An absolute melt in the mouth and moreish cheesecake, it is a true sign that things are still well with this world. This is the ultimate dessert and the answer to a lot of prayers. Alleluia!!!
Cheesecakes have been my obsession this year. After years of believing baked cheesecakes weren’t easy to make, I’ve decisively learnt that they’re undemanding to make and delicious when homemade.
How is a Japanese Cheesecake Different From a Regular Cheesecake?
Apart from requiring fewer ingredients than a regular cheesecake a Japanese cheesecake is also made without a biscuit crust. This particular recipe is made by using only 4 ingredients. Flourless, butterless, crustless. Do we need anything more, really?
To make this Japanese Cotton Cheesecake you need to follow a few simple steps to making the batter and then follow the right baking temperature and time. I’ve put down every detail that I think you’ll find useful, so read the recipe thoroughly before you begin.
The instructions might seem a bit lengthy but the recipe is extremely simple to make. Good luck. You are going to love this one and I bet you, you’ll be baking this more than once.
- To prep the tin, take a 6 inch round tin. Grease the base and sides of the tin with butter. Then place a round piece of baking paper on the bottom of the tin. Line the sides of the tin with a strip of baking paper that is slightly taller than the sides of the tin. This is called a cake collar. This is important because it gives the cake enough space to rise, like a souffle.
- The first two ingredients for the batter need to be melted in a bain-marie. To do this, take a small saucepan and fill it with about a cup of water and put it to on a low heat to let the water come to a low simmer. Do not bring the water to a boil. Place another slightly larger vessel on top of it, in such a way that the vessel sits on the rim and doesn’t touch the water below.
- The cheesecake needs to cook in a water bath. To do this, take a cake tin that is larger than the tin that you are using for the cake batter. Once you’ve poured the batter into the cake tin, place it inside a larger tin. Fill the larger tin with boiling water that comes up to halfway of the smaller tin. This helps the cheesecake bake over a gentle heat from the steam of the boiling water.
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(Please read notes)
White Chocolate , roughly chopped, 120 gms
Cream Cheese 140 Gms
Vanilla Essence 1 tbsp
- Start by preheating the oven to 170 C. Prep a 6 inch round cake tin, with butter paper on the bottom. Grease the sides and line with a strip of butter paper that stands at least 2 inches taller than the sides.
- Over a bain-marie, melt the white chocolate, stirring it often. When almost all the chocolate has melted, add the cream cheese.
- Let both ingredients melt and combine. Stir the mixture continuously.
- Take it off the heat when you have a smooth mixture. Stir in the vanilla.
- Set it aside to cool a bit. Meanwhile, separate the eggs.
- In a clean bowl, using a whisk or an electric cake mixer, beat the egg whites till they form stiff peaks.
- Add the yolks to the cream cheese mixture and mix well using a spatula.
- Add the egg whites to the cream mixtures in 3 parts. With a spatula, fold the egg whites in gently, after each addition.
- Pour the batter into the prepared cake tin. Place the tin in a larger cake pan. Carefully, fill up the larger tin with boiling water, till the water comes halfway up to the sides of the smaller cake tin.
- Place in the preheated oven. Bake at 170 C for 15 minutes, then at 160 for 15 minutes and then at 150 C for 25 minutes. Turn off the oven and let the oven door slightly open for 30 minutes with the cake tin inside.
- At the end of 30 minutes, take the cheesecake out of the oven.
- Let the cake cool down completely.
- Gently pull the cake collar away and turn the cheesecake on to a board.
- Turn it over onto a serving board.
- Dust the top the cake with icing sugar to serve.