Vida Recetas Editorial
Japanese cheesecake, also known as cotton cheesecake, is a delicious variation of the classic cheesecake that wins over with its ultra-soft and fluffy texture. Its origins date back to Japan, where pastry is characterized by its delicacy and precision, and this cake is no exception.
This cake combines the creaminess of cream cheese with the lightness of beaten egg whites, creating a fine crumb that melts in your mouth. Its flavor is subtly sweet and slightly tangy thanks to the lemon, making it perfect for those seeking an elegant yet not overly sweet dessert.
It is ideal for celebrations, special snacks, or to surprise dessert lovers with a unique texture. Although its preparation requires patience and technique, the result is worth the effort. There are variations such as matcha green tea or white chocolate versions, but the traditional recipe is a classic that never fails.
Prep
100 min
Cook
40 min
Servings
8
Calories
260 kcal
Preheat the oven to 200 ºC with heat up and down.
Grease the entire mold thoroughly on the inside with butter and then flour. Put a round of baking paper covering the bottom.
Heat water in a large pot or saucepan to boiling point. Turn off the heat and place a bowl on top of the pot in which to mix the dough. Pour the cream cheese and butter into the bowl, let them soften slightly and whisk until you get a homogeneous cream. Add half of the powdered sugar (70g), egg yolks and milk, whisking thoroughly after each addition. Add the salt and lemon zest. Remove the pot of hot water.
Separately sift the flour together with the cornstarch.
Whisk the egg whites in another bowl until they are fluffy. Then add the cream of tartar or lemon juice. Whisk again and add the other half of ground sugar. Assemble until you get soft peaks (when lifting the rods it forms a meringue beak but falls to one side).
Add the sifted flour and starch to the cheese, yolks and sugar mass. Mix well
Add the whipped whites to the dough and mix with a whisk until the mixture is smooth.
Pour the cake dough on top, leaving at least 1.5 cm of free space on top for it to grow.
In a bowl at least 3 cm larger than the mold, place a cloth in the center. Place the mold on top (protect it if necessary beforehand so that no water enters it) and pour hot water into the fountain up to a third of the height of the mold.
Place the dish with the mold on the lowest height of the oven. Cook in a water bath at 200 ºC for 18 minutes, then lower the temperature to 160 ºC for 15 minutes and then turn off the oven completely. Let half an hour pass with the cake inside and finally open the oven door so that it cools slowly.
Unmold by turning it over on a plate covered with parchment paper.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 100 minutes and the cooking time is 40 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
