Japanese Cotton Cheesecake - Step By Step Recipe With Photos

Table of contents:

Japanese Cotton Cheesecake - Step By Step Recipe With Photos
Japanese Cotton Cheesecake - Step By Step Recipe With Photos

Video: Japanese Cotton Cheesecake - Step By Step Recipe With Photos

Video: EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe) 2022, December
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Cooking description:

A properly prepared cotton cheesecake is fluffy, fluffy and very tender, living up to its name. Therefore, it is especially important to properly bake it using a water bath. And high sides of baking paper in a form with dough must be made in order to maintain a certain humidity and temperature during the baking process.

Appointment: For children / For an afternoon snack / For dessert / For a festive table

Main Ingredient: Dairy / Cheese / Eggs / Ricotta

Dish: Baking / Cheesecake / Sweet

Cuisine geography: Japanese / Asian

Ingredients:

  • Ricotta (or soft cream cheese) - 250 Grams
  • Chicken eggs - 6 Pieces
  • Butter - 60 grams
  • Milk - 100 Milliliters
  • Granulated sugar - 150 Grams
  • Corn starch - 40 grams
  • Wheat flour - 40 grams
  • Lemon Juice - 15 Milliliters
  • Vanilla Sugar - 1 Teaspoon
  • Table salt - 1 Pinch

Servings: 6-8

How to make Japanese Cotton Cheesecake

Japanese Cotton Cheesecake - Photo Step 1
Japanese Cotton Cheesecake - Photo Step 1

Prepare the ingredients listed, keeping in mind that the main ingredient in Japanese cheesecake is soft cheese, in this case ricotta, which can be substituted with another cheese with a creamy texture.

Japanese Cotton Cheesecake - Photo Step 2
Japanese Cotton Cheesecake - Photo Step 2

Melt the butter and combine with ricotta and milk in a deep bowl. It is convenient to do this with a whisk.

Japanese Cotton Cheesecake - Photo Step 3
Japanese Cotton Cheesecake - Photo Step 3

Separate the yolks from the proteins and add them to the oil mixture, thoroughly mixing the components with a whisk.

Japanese Cotton Cheesecake - Photo Step 4
Japanese Cotton Cheesecake - Photo Step 4

Add vanilla sugar (or a few drops of vanilla essence) to the resulting mass and pour in the lemon juice, stir.

Japanese Cotton Cheesecake - Photo Step 5
Japanese Cotton Cheesecake - Photo Step 5

Combine wheat flour and starch, and then, while sifting, add this mixture to the liquid mass, mix well.

Japanese Cotton Cheesecake - Photo Step 6
Japanese Cotton Cheesecake - Photo Step 6

Add a pinch of salt to the proteins and beat with a mixer into a strong foam, adding granulated sugar in several steps.

Japanese Cotton Cheesecake - Photo Step 7
Japanese Cotton Cheesecake - Photo Step 7

Add the resulting meringue in several portions into the dough, gently and thoroughly stirring the mass with a spoon or spatula from bottom to top.

Japanese Cotton Cheesecake - Photo Step 8
Japanese Cotton Cheesecake - Photo Step 8

Pour the finished homogeneous batter into a silicone or metal mold, prepared as follows: cover the bottom and sides with baking paper so that the paper extends 4-5 cm beyond the edges of the mold.Place the mold with the dough in another mold with a larger diameter, at the bottom of which should be sheet of baking paper.

Japanese Cotton Cheesecake - Photo Step 9
Japanese Cotton Cheesecake - Photo Step 9

Pour hot water into a large dish so that it reaches up to a third of the height of the dough dish. Place the cheesecake and water bath tins in an oven preheated to 160 degrees and bake for 30 minutes, then lower the temperature to 145 degrees and cook the cheesecake for another 50-60 minutes.

Japanese Cotton Cheesecake - Photo Step 10
Japanese Cotton Cheesecake - Photo Step 10

After the specified time, the cheesecake acquires a golden color, small cracks appear on its surface. It should be removed from the oven only after it has partially cooled down with the door open for 15-20 minutes. After that, the dish with the dessert must be removed from the mold with water and allowed to cool at room temperature for another 10-15 minutes, after which, carefully transfer the cheesecake to the dish, freeing it from the paper.

Japanese Cotton Cheesecake - Photo Step 11
Japanese Cotton Cheesecake - Photo Step 11

Japanese cotton cheesecake can be served while still warm or after being in the refrigerator for several hours. If desired, sprinkle the finished dessert with powdered sugar and garnish with fresh berries, marmalade or candied fruits.

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