Best Cotton Cheesecake Recipes

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JAPANESE COTTON CHEESECAKE



Japanese Cotton Cheesecake image

Inspired by Uncle Tetsu's famous cotton cheesecake in Toronto. Fewer calories than your regular cheesecake! I use a cake pan that does not have a removable bottom, to prevent leakage. For a sweeter taste, brush the top with an apricot glaze before serving. The cake should be eaten chilled, but I prefer it warm when it's still light and airy. You can also serve it at room temperature.

Provided by care bear

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h35m

Yield 8

Number Of Ingredients 14

¼ cup unsalted butter, softened
7 tablespoons whole milk
1 (8 ounce) package cream cheese, softened
¼ cup honey
5 large egg yolks
1 teaspoon lemon juice
1 teaspoon lemon zest
¼ cup cake flour
4 teaspoons cornstarch
¼ teaspoon salt
6 large egg whites
¼ teaspoon cream of tartar
¼ cup white sugar
½ tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round pan with butter and line the bottom with parchment paper.
  • Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
  • Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
  • Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
  • Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
  • Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
  • Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
  • Remove cake from pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 21.6 g, Cholesterol 174.1 mg, Fat 18.3 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 10.8 g, Sodium 203.6 mg, Sugar 15.8 g

JAPANESE COTTON SOFT CHEESECAKE



Japanese Cotton Soft Cheesecake image

This was posted on FB by a Yvonne Ruperti and looks so good. There's a similar one on here, but this one uses sour cream and flour to help it rise and gives a texture that I enjoy. Similar to cheesecake but lighter version that's airy from the meringue folded in and not so sweet. Lemon juice and sour cream give it some traditional cheesecake appeal. You will need an 8" spring form pan

Provided by Bonnie G 2

Categories     Cheesecake

Time 55m

Yield 1 8" cale, 10 serving(s)

Number Of Ingredients 11

8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar, divided
1/8 teaspoon kosher salt
5 large eggs, divided
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup sour cream, at room temperture
1/3 cup cake flour
2 tablespoons cornstarch
1/4 teaspoon cream of tartar

Steps:

  • NOTES: Use a tall springform pan; if you don't have a pan with sides at leasst 3" tall, you can line the sides of pan with a parchment collor to keep batter from overflowing the pan. The beaten whites are medium peak when the peak gently and partially flops over after the whisk is lifted. When pouring water into pan, keep it below the foil or water will seep through and make the bottom of the cake soggy.
  • Adjust oven rack to lower middle position and preheat to 340.
  • Grease bottom and sides of an 8" by 3" springform pan and wrap bottom half of pan with foil to creat a waterproof seal. Set into a roasting pan.
  • In stand mixer fitted with paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamy, scraping down sides as necessary with rubber spatula.
  • Beat in egg yolks and lemon zest until smooth.
  • Replace paddle attachment with whisk attachment.
  • Whisk in Lemon juice and sour cream on medium speed, scraping down sides and necessary with rubber spatula, until combined.
  • Sift flour and cornstarch over batter and whisk until completely combinedTransfer mixture to a large bowl, using rubber spatula.
  • Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly).
  • Using mixer's whisk attachment, beat egg whites and cream of tarter on high speed until frothy. Slowly pour in remaining sugar and continue to whip to medium peak stage. Don't over whip.
  • Fold a third of the meringue into batter with rubber spatula until almost combined.
  • Gently fold in remaining meringue in two more batches.
  • Pour batter in prepared springform pan and set on oven rack.
  • Pour about 2" hot water into roasting pan (see note above).
  • ake until cake is golden and just firm in center, 40-45 minutes.
  • Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes.
  • Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours.
  • Serve.

COTTON SOFT JAPANESE CHEESECAKE RECIPE - (4.6/5)



Cotton Soft Japanese Cheesecake Recipe - (4.6/5) image

Provided by kayjayjohnson

Number Of Ingredients 11

140 g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50 g/2 oz. butter
250 g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60 g/2 oz. cake flour /superfine flour
20 g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Steps:

  • 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

JAPANESE COTTON CHEESECAKE



Japanese Cotton Cheesecake image

this is a recipe taught to me by my Japanese girlfriend's grandma. She knew i love this dessert. Until, New Year's Eve when my dinner menu was all Japanese, i thought of looking for the old recipe. This recipee is dedicated to the late Mrs. Tanaka. this sure is a good recipe and it got a lot of praises.

Provided by Maria Pasicolan

Categories     Cakes

Time 1h35m

Number Of Ingredients 11

238 g cream cheese
3/4 c milk, 2%
4 Tbsp butter
1/2+1t c cake flour
2 Tbsp cornstarch
6 eggs separated
1/4 tsp cream of tartar
3/4 c sugar
confectioners' sugar ( optional )
fresh berries (optional)
1 tsp vanilla

Steps:

  • 1. In a double boiler melt cream cheese in milk. when cream cheese has melted add butter and stir till melted and smooth set aside and cool. In a separate bowl beat egg yolk and add half of the sugar and vanilla.
  • 2. Add egg mixture to the cream cheese mixture. Add cakeflour and cornstarch (sifted) Blend till smooth. Set aside.
  • 3. In a separate bowl, beat egg whites. Once frothy add cream of tartar continue beating and add half of the sugar gradually. beat until stiff but not dry, Fold a dollop of the egg white into the batter, then transfer the batter to the beaten eggwhites. carefully fold in the batter cut and fold careful not to deflate the eggwhites.
  • 4. Prepare 8" springform pan cover with parchment paper and make a neck. Pour the batter, tap the pan to release air bubbles. Bake at 350 F, 1 hr on hot water bath (bain marie) turn off oven keep the door ajar for 10 min. before taking the cake out. Cool in cooling rack for 30min.
  • 5. Sprinkle with confectioner sugar and topping with fruit of choice is optional Serve cold. Enjoy!

COTTON CHEESECAKE



Cotton Cheesecake image

This cotton cheesecake is very light and fluffy!

Provided by Sophia Candrasa

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h30m

Yield 10

Number Of Ingredients 10

1 (8 ounce) package cream cheese
7 tablespoons heavy whipping cream
¼ cup unsalted butter
6 eggs, separated
½ cup cake flour
¾ cup superfine sugar, divided
¼ cup cornstarch
1 tablespoon lemon juice, or to taste
1 tablespoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch round cake pan with lightly buttered parchment paper. Lightly butter the sides of the pan.
  • Place cream cheese, heavy cream, and butter in the top of a double boiler over simmering water. Mix well, scraping down the sides with a rubber spatula to avoid scorching, until mixture is very creamy, about 5 minutes.
  • Let cream cheese mixture cool over an ice water bath, about 10 minutes. Mix in egg yolks, flour, 1/2 the sugar, cornstarch, lemon juice, vanilla extract, and salt.
  • Beat egg whites in a glass, metal, or ceramic bowl using an electric mixer on high speed until soft peaks form. Gradually add the remaining sugar, continuing to beat into stiff peaks.
  • Whisk 1/3 of the egg whites into the cream cheese mixture until well blended. Gently fold in the remaining egg whites, 1/3 at a time. Do not overmix. Tightly wrap the bottom of the cake pan with aluminum foil. Pour batter into the prepared cake pan.
  • Place the cake pan into a baking pan filled with boiling water to reach halfway up the cake pan.
  • Bake in the preheated oven until top is golden brown, about 1 hour. Turn oven off and let cake cool inside, with the door closed to prevent cracking, about 1 hour.

Nutrition Facts : Calories 298 calories, Carbohydrate 24.9 g, Cholesterol 162.7 mg, Fat 19.3 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 11.2 g, Sodium 171.7 mg, Sugar 15.5 g

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