The spongy Japanese cheesecake or cotton cheesecake revolutionized world baking with its cloud texture from pastry shops in Osaka in the 90s. It is baked in a double boiler with egg whites whipped like a souffle. It is a global trend due to its lightness and delicate flavor.
Japanese
Fluffy Japanese Cheesecake
Fluffy Japanese cheesecake with a cotton texture with cream cheese and meringue.
- Japan
- Dessert
- Vegetarian
- Light
- medium-high
25 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 285 kcal
- Protein 9 g
- Fiber 0 g
- Carbohydrates 22 g
- Fat 18 g
- Sodium 280 mg
Story behind the dish
Preparation
Fluffy Japanese cheesecake is a Japanese preparation with high difficulty. Reserve about 75 minutes in total (25 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 250 g of cream cheese.
- Have ready: 60 g of butter.
- Have ready: 100 ml of whole milk.
- Have ready: 6 egg yolks.
- Have ready: 6 egg whites.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat oven to 160 C
Preheat oven to 160 C. Melt cream cheese with butter and milk in a double boiler. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
-
Add yolks
Add yolks, vanilla and sift flour and cornstarch until smooth. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Whip egg whites with salt and lemon; add sugar in thread until meringue…
Whip egg whites with salt and lemon; Add sugar in a stream until firm meringue. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Integrate a third of the meringue into the cheese dough; wrap the rest…
Integrate a third of the meringue into the cheese dough; wrap the rest gently. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Pour into a mold lined with baking paper; place on tray…
Pour into a mold lined with baking paper; place in tray with water. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
-
Bake 45-50 minutes; turn off and rest in closed oven for 15 minutes
Bake 45-50 minutes; Turn off and rest in closed oven for 15 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Cool and refrigerate; sprinkle powdered sugar before cutting
Cool and refrigerate; sprinkle powdered sugar before cutting.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Gluten-free version using almond flour or gluten-free blend.
- Version with less sugar sweetened with mashed dates or ripe banana.
- Vegan version replacing dairy products with coconut yogurt or vegetable cream.
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