The Japanese cotton cheesecake is a super soft cake without yeast baked in a water bath in the oven to obtain an ultra-soft and delicious dessert. Very simple in taste as well, it is delicious, delicate, and with a particular texture. The Japanese cheesecake is made with spreadable cheese like Philadelphia or Philadelphia itself, as I did. A cross between cheesecake and sponge cake that you must try.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 8 people
- Cuisine: Italian
Ingredients for preparing the Japanese cotton cheesecake
- 6 Eggs
- 9 oz Philadelphia
- 3/4 cup Sugar
- 1 tsp Vanilla extract
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch
- 3.5 tbsp Butter
- 1/3 cup Milk
Tools
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- Cake Pan 8 inches
Preparation of the cotton cheesecake
Break the eggs and separate the yolks from the whites. Beat the whites until very stiff with half of the sugar.
In a bowl, put the Philadelphia and add 3 yolks. Mix until you have a homogeneous mixture. Add the other three yolks and mix.
Add the remaining sugar, vanilla, melted butter, milk, cornstarch, and sifted flour to the mixture. Mix, fold in the stiffly beaten egg whites gently.
Line an 8-inch diameter cake pan with parchment paper. Pour in the mixture, bake in a static oven at 340°F for one hour. Let it cool completely before serving with plenty of powdered sugar.
Storage
You can store the cotton cheesecake in the refrigerator for two or three days.
