Japanese Cotton Cheesecake Recipes

Steps:

• Preheat oven to 325 degrees.
• Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
• Melt cream cheese, butter and milk over a double boiler.
• Cool the mixture.
• Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
• Whisk egg whites with cream of tartar until foamy.
• Add the sugar into the egg white mixture and whisk until soft peaks form.
• Add the egg white mixture to the cheese mixture.
• Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
• Pour mixture into prepared pan.
• Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

Steps:

• Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
• Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
• Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
• Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
• Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
• Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
• Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.

Steps:

• Place rack in the center of the oven and heat to 400 degrees. Line bottom of an 8-by-3-inch round cake pan with parchment paper and butter only the bottom of the pan (so the cheesecake can rise). You can also use a springform pan; just wrap the bottom and sides with a double layer of foil, so the seams are covered.
• Separate eggs. Place whites in the bowl of an electric mixer fitted with the whisk attachment; place yolks in a small bowl.
• Place cream cheese in a large metal bowl or double boiler insert and place over a pot filled with 1 inch of simmering water. Stir until cream cheese is melted and smooth. Whisk in crème fraîche and 3 tablespoons butter until well combined and smooth. Remove from heat and whisk in lemon zest, vanilla and salt. Whisk in egg yolks and 3 tablespoons/40 grams superfine sugar. Sprinkle cake flour evenly over the top, then whisk it in.
• Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining 6 tablespoons superfine sugar, a tablespoon at a time while beating. Continue to beat until whites are fluffy and hold a soft peak when beaters are lifted. Gently fold about one-quarter of the whites into the yolk mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate batter. Pour into prepared pan.
• Place cake pan in a roasting pan or other pan that is at least as deep as the cake pan; transfer to the oven. Fill the larger pan with enough hot tap water to come one-quarter of the way up the sides of the cake pan. (The cake is really light, so if you pour in too much water it may float.)
• Bake until top of the cake is golden and doesn't give when you press it gently in the middle, 35 to 40 minutes.
• Turn off oven and crack the oven door so that it cools off. Leave cheesecake in the cooling-off oven for 2 hours so it cools slowly, which keeps the top from cracking.
• Lift cheesecake pan out of water and place on a wire rack. Let cool for another 2 hours. Cheesecake will deflate slightly.
• Run a knife around the edges of the cheesecake to loosen it from sides of pan. Remove sides of springform pan. If you used a regular cake pan, invert the cake onto a plate, lift off pan, peel off parchment, then invert it right side up on a serving plate.
• Chill cake for at least 2 hours before serving. Cake can be stored, well wrapped, for up to 4 days in the refrigerator. Sift confectioners' sugar over top of cake just before serving.

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.

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.