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
- 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
How to make Japanese Cotton Cheesecake
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.
Melt the butter and combine with ricotta and milk in a deep bowl. It is convenient to do this with a whisk.
Separate the yolks from the proteins and add them to the oil mixture, thoroughly mixing the components with a whisk.
Add vanilla sugar (or a few drops of vanilla essence) to the resulting mass and pour in the lemon juice, stir.
Combine wheat flour and starch, and then, while sifting, add this mixture to the liquid mass, mix well.
Add a pinch of salt to the proteins and beat with a mixer into a strong foam, adding granulated sugar in several steps.
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.
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.
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.
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 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.