Japanese cotton cheesecake. Do you like this? Then let's cook!

4

Prepared by: Natali

04/08/2020 Cooking time: 2 hours 0 minutes

Japanese cheesecake is a wonderful dessert for the whole family. Cheesecake is a bit like a light soufflé combined with a sponge cake. It can be served with tea or fruit drink. Try it, very tasty!

How to make Japanese cheesecake

Let's prepare the ingredients.

Place the cream cheese and half the powdered sugar in a saucepan.

Add cream and place the pan in a water bath.

Heat and stir the mixture until smooth.

Add egg yolks to the mixture and stir.

Add flour and starch. Mix until smooth.

Cool the whites and beat them together with salt. Next, gradually add powdered sugar. The whites should be whipped until they form a stable foam.

Combine the dough and whites, stirring gently.

The dough is fluid and filled with air bubbles.

Pour boiling water onto a baking sheet, the level is approximately 1 cm. Next, place the form with the dough in boiling water. Place in a preheated oven. Cook at 190 degrees for about 20-25 minutes. Next, lower the temperature to 160 degrees and cook for another 25 minutes. Next, turn off the oven, but do not open the door, leave the cheesecake in the oven for 20-30 minutes. Remove from the mold after cooling completely.

Cool the finished cheesecake, sprinkle with powdered sugar and serve. Bon appetit!

Japanese cotton cheesecake:

How simple it all turns out) but if instead of the bottom of the mold there is baking paper and I still wrap it in foil, is it okay? Did you put it on the lower level with top-bottom baking?

The back, I can’t say anything about this form design, because... I haven't tried it myself. Always bake on the middle level; if the top is too golden, I move it to the bottom level or cover the top with foil. Heating up and down.

I bought kaymak, will it work instead of Philadelphia? And potato starch will not affect it, should I take it in the same quantity?

And I couldn’t find what to do with the butter, it’s in the ingredients, but I didn’t find it in the recipe.

Sorry, I missed the oil, I've already adjusted the recipe.

If you want to get a good result, then you should follow the recipe. For the result with

beecook.net

Step-by-step cooking instructions for Japanese cotton cheesecake

Step 1

There are no tricks to cooking as such. The main thing is to beat the whites well and carefully fold them into the mixture, bake the cheesecake, observing the temperature and time conditions, and also wait some time after it is ready before removing it from the mold. First of all, prepare the form so that later it does not take up your time. A mold with a diameter of 20-21 cm, with a side of 7 cm, preferably lined with parchment paper (bottom and sides). If the side of the pan is lower, then leave the paper side higher. We lightly grease only the paper for the bottom, there is no need to grease the paper on the sides! If you only have a springform pan, then wrap it around the outer edge with a double layer of foil. The cheesecake is baked in a steam bath so that moisture does not leak through the connector.

Step 2

We need cream (curd) cheese. Most often it is prepared with mascarpone or Philadelphia; the same is true with kajmak or Hochland cheese. For this recipe, it is advisable to mix the ingredients at room temperature. We combine cheese, butter and milk together; if the products are from the refrigerator, then the milk can be heated in the microwave, or place the container in a water bath. Mix the mixture thoroughly with a whisk to break up all the lumps.

Step 3

Add lime juice (lemon) to the mixture, then a teaspoon of vanilla extract, a very important ingredient here, helps balance the taste and aroma of the cheesecake. Of course, you can replace it with vanilla, but the extract is undoubtedly better.

Step 4

Separate the whites from the yolks. Mix the yolks into the cheese mixture. Then add sifted flour and cornstarch to the resulting mass. There is a little flour and starch, but the cheesecake will not be liquid. Once I increased the dose of starch and then regretted it, the cheesecake turned out a little dense, the starch was clearly noticeable.

Step 5

Place the egg whites in a separate clean, dry container, add a pinch of salt and a few drops of lime (lemon) juice and mix with a mixer. Ideally, use cream of tartar (cream of tartar), since tartaric acid promotes better whipping and stability of the protein foam during heating and baking. But tartaric acid is also found in citrus juice, so I make this replacement.

Step 6

Add sugar to the whites and beat into a thick mass like meringue (meringue). At this stage, turn on the oven at 180C, boil water for a steam bath.

Step 7

Add the protein mass into the cheese mixture in three stages. Simply stir the first part using a hand whisk, mix the remaining two parts with the cheese mixture using a spatula (spatula) using the folding method. The mixer must not be used! The mass should be homogeneous and airy. Transfer it to the prepared baking dish.

Step 8

Place the baking sheet on the lowest level of the oven, place the mold on the baking sheet, and carefully pour boiling water into the baking sheet to about 1.5-2 cm. I have a gas stove and the minimum temperature in it is only 180C, with a water bath it turns out 150-170C as it heats up and water evaporation. In this mode, the cheesecake is baked for 60 minutes. If your oven can be set at a lower temperature, then bake the cheesecake at 150 degrees for 80-90 minutes.

Japanese cotton cheesecake. Do you like this? Then let's cook!

Ingredients:

6 pcs. eggs 200 g milk 225 g cream cheese curd 140 g sugar 60 g butter 6 g vanillin 70 g wheat flour Salt - a pinch 1 tsp. lemon juice 20 g cornstarch

bake in a 1.8 liter multicooker⠀⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀ ⠀

Preparation:⠀

Chop the butter and cream cheese in a bowl with a knife, then pour in the milk.

Heat in a water bath, stirring with a whisk, until warm.

Sift flour and starch into cheese mixture. Mix everything and pass through a sieve twice.

Separate the yolks from the whites, mix the yolks with vanillin or vanilla sugar and half of the regular sugar, beat with a mixer, add to the dough, stirring with a spatula.

Separately, beat the whites with salt until fluffy, add lemon juice and remaining sugars in the middle of whipping, beat to a strong foam and add to the dough.

Place the dough in a multicooker bowl greased with oil.

Bake in steam mode for 10 minutes.

Then leave the cheesecake for 50 minutes in the heating mode.

Then turn on the steam cooking mode again for 10 minutes and leave for another 50 minutes in the heating mode.

We leave the finished cheesecake in the closed, turned off multicooker for 10 minutes, only then take it out.

If you are cooking in the oven, then you need to place the baking dish in a tray with hot water and bake for 50 minutes at a temperature of 150 C, then 30 minutes, covering the form with parchment. Leave in the closed oven for 20 minutes. Open the oven door and cool the cheesecake.

Bon appetit!⠀

Based on materials from vk.com

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Japanese cotton cheesecake

Japanese or as it is also called cotton cheesecake is absolutely amazing! Its taste cannot be compared with anything. It is airy, downright weightless and melts in your mouth.

The main difference between cotton cheesecake and regular cheesecake is the cooking method. Here the crème anglaise is cooked and then mixed with cream cheese and whipped egg whites. And due to this, the structure of the cheesecake during baking turns out to be unusually porous!

And also it is much more dietary than usual. And it’s not at all difficult to do

A few words about cheese; everyone probably knows that Philadelphia is not yet imported to Russia. That's why I take this cheese.

And I like him much more! Both in taste and texture. I buy it at the Metro store. If you don’t have something like this, then I think a cheese like Almette will do.

Preheat the oven to 120 degrees.

First you need to separate the whites and yolks. From the yolks, 50g of sugar and 150g of cream you need to cook cream anglaise. To do this, place the yolks in a bowl and measure out the sugar.

And immediately beat with a whisk, when the yolks come into contact with the sugar, the yolks begin to burn. Therefore, you cannot put down the sugar and do something else.

Mix the yolks with sugar, heat the cream in a saucepan. There is no need to bring it to a boil. Once the cream is hot, pour some of the cream into the yolks and whisk thoroughly until smooth.

Then return the entire yolk mixture to the remaining cream in the pan and heat, stirring continuously. You need to bring the cream anglaise to 82 degrees. If you don’t have a thermometer, check the consistency; the mixture should thicken a little, but at the same time remain relatively liquid. Remove from heat.

Then add a piece of butter and stir. And put the cream cheese there in parts, stir with a whisk until it becomes a smooth cream. Then add the sifted flour and starch and stir again with a whisk.

Now you can beat the whites. They should be at room temperature. Beat the whites until lightly whipped, then add 30g of sugar and beat until stiff.

Now all that remains is to combine the cheese mass and whipped whites. The temperature of the cheese mixture has already cooled down sufficiently. Stir with a spatula, not too much so that the whites do not “sit”.

Prepare the pan in which the cheesecake will be baked. Place a sheet of baking paper on the bottom and cover it with a springform ring. We also line the sides with strips of paper.

Pour our mixture and put it in the oven for 100 minutes.

Then, without opening the oven door, turn off the heat and leave the cheesecake to cool right in the oven. And then we take it out and put it in the refrigerator overnight.

In the morning, remove from the mold and decorate with berries.

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