Japanese cheesecake: recipe with photos from Shefmarket

The airy dessert will not leave anyone indifferent. Especially if it’s a Japanese cotton cheesecake, the recipe with step-by-step photos makes it easy for even a novice cook to prepare an amazing delicacy.

What is so attractive about this dessert option? Firstly, it looks unusually impressive and laconic. Secondly, a snow-white cheesecake without a sand base combines two favorite delicacies at once - a casserole and a stunning pie with a porous structure. And finally, there is no need to use complex ingredients in preparing the dish; the dessert is easy to make. It rises well during baking and expands well in volume.

An oriental delicacy with an amazing taste is equally suitable for a Sunday breakfast with the family or a holiday feast. It will become the main decoration of the table, and will also allow you to enjoy sincere communication in a pleasant company.

The dessert is equally good both warm and when it cools down. Despite some nuances and subtleties of preparation, the baking process does not take much time and any housewife can implement it.

Japanese Cotton Cheesecake: Basic Recipe

To make a classic cotton cheesecake you will need the following ingredients:

180 ml. milk;
300 g of cheese called “Philadelphia”;
70 g butter;
6 eggs;
70 g sugar;
60 g flour;
20 g starch;
Vanilla extract or vanillin.

Japanese Cotton Cheesecake: Basic Recipe

Preparation:

We begin preparing an amazingly tender and tasty dessert by preparing the form in which we will bake the cheesecake. It is best to use 20 cm in size for a given number of products. We line the bottom with parchment paper, and cut out a separate strip of paper for the side surface. To make it stick to the edges of the mold, grease it with butter.
Another trick is to wrap the outer part of the pan with baking foil. This will prevent the cheesecake from burning. Next, remove the baking sheet from the oven. Pour water into it and then return it to the oven. We set the temperature to 170 degrees and turn it on to heat up.
Now let's move on to making the cheesecake. To do this, take a container in which you mix milk and Philadelphia cheese. To make the cheese dissolve faster, the resulting mixture can be heated by steam or in a water bath. When the milk-cheese mixture becomes sufficiently homogeneous, add melted butter to it.
We continue preparing the cheesecake. Now in a separate container, combine the yolks of 6 eggs with granulated sugar, then beat thoroughly with a mixer. Gently fold the finished mixture into the milk-cheese cream.
Sift the flour and starch into a container with the remaining ingredients, then add a few drops of the most aromatic vanilla extract or add vanillin.
Separately, beat the whites and 90 grams of sugar until stable peaks form. This is easy to do if you make sure that all tools and utensils involved in the beating process are completely dry and clean. Now you can carefully pour the resulting protein mass into the finished dough and carefully mix the resulting base of the future cheesecake with movements from bottom to top.
We transfer the air mass into an already prepared form and place it on a baking sheet so that there is already heated water around it. You can place the mold on a shelf above a baking tray with water. Bake the cheesecake at 170 degrees for 35 to 50 minutes. Baking time depends on many factors, so it is important to periodically check the readiness of the dessert, including by its color. However, it is not recommended to open the oven door during the first 30 minutes so that the cheesecake does not fall and remains fluffy and airy.
Remove the finished cheesecake from the oven. Let it cool, then put it in the refrigerator for at least 4 hours.
We take the dessert out of the refrigerator, sprinkle powdered sugar on top, cut into pieces and serve, enjoying the amazing aroma and impeccable appearance of the most delicate cotton Japanese cheesecake.

Express method for making cheesecake

To prepare the most delicate cheesecake using the express method you will need only 3 ingredients:

160 g white chocolate;
160 g cream cheese;
4 eggs.

Express method for making cheesecake

Preparation:

To enjoy the amazing taste of Japanese cheesecake, we choose high quality white chocolate. You should not use aerated chocolate or bars with added nuts or dried fruits. Melt the chocolate in a water bath, while heating, make sure that no water gets into the container with the chocolate, and that the chocolate mass itself does not burn.
Add cream cheese to the chocolate heated in a water bath. Mix the resulting mass with vigorous movements so that no lumps form in it until it becomes homogeneous. The cheesecake base turns out snow-white, fluffy and extremely attractive.
Separate the whites from the yolks. Add the yolks of 4 eggs one by one into the chocolate mixture and mix everything thoroughly but gently again.
Beat the whites of 4 eggs using a mixer or use a blender with a whisk attachment. Gently add the resulting mass to the chocolate-cream mass and mix with a spatula.
Let's move on to preparing the cheesecake baking pan. It must be lined with parchment, and a border of baking paper should be made along the edge of the pan. Then wrap it in foil to prevent water from seeping into the pan.
Take a baking tray and fill it with water. Place in the oven until it heats up to 170 degrees. Place the cheesecake pan in a baking tray with water in a preheated oven and bake for 15 minutes at the same temperature. Then we reduce it to 130 degrees, leave our dessert in the oven for another 20-25 minutes.
Remove the finished cheesecake from the oven. Serve cooled, cut into portions. You can decorate the baked goods with fresh berries and sprinkle with powdered sugar.
If you want a larger dessert, you can increase the amount of original ingredients. For one egg in the cheesecake according to this recipe, you need to add 40 g of white chocolate and the same amount of cream cheese.

Cotton Cheesecake

This Japanese Cotton Cheesecake is my absolute favorite! I tried it for the first time a couple of years ago in Hong Kong, and immediately tried it from Uncle Tetsu, and their cotton cheesecakes are considered the most popular in the world. And they are really beautiful, so I fell in love instantly, completely and irrevocably. Arriving in Toronto, I was happy to discover that there are several Uncle Tetsu outlets here, but as in Hong Kong and Japan, there are long queues of people wanting to get a fresh, flavorful cheesecake. And I, too, would often stand in this line, wasting precious time, if I had not learned to make them myself. And it's not that difficult! By the way, without false modesty I will say that my homemade cotton cheesecake turns out much better than the store-bought one. In general, watch the video, read the recipe and immediately run to the kitchen! I guarantee you that this cheesecake will become your favorite and will firmly enter the treasury of family recipes.

Preparation time: 20 minutes Baking time: 90 minutes INGREDIENTS for a mold with a diameter of 20 cm and a height of 7.5 cm:

250 g Cream Cheese (I used Philadelphia)
60 g Butter
100 g Milk
6 eggs (separate whites from yolks)
40 g Flour
40 g Corn Starch
150 g Sugar
1.5 tsp. Vanilla Extract (a very important ingredient here, helps balance the taste and aroma of the cheesecake)
15 ml Lemon Juice
1/3 tsp. Vinegar
A pinch of salt

PROCESS:

All ingredients should be taken out of the refrigerator in advance, at least half an hour in advance.

Preheat the oven to 160ºC.

Grease the edges and bottom of a baking dish (it is better to take a one-piece one with high sides) with a thin layer of butter and line it with baking paper. The sides of the paper should be much higher than the form and extend beyond the limits by 4-5 cm.

Place a bowl of cream cheese, butter and milk in a water bath. With constant stirring with a whisk, it is necessary to mix the ingredients until completely homogeneous. Do not leave the bowl, control the process and do not stop stirring so as not to cook anything.

After removing from the heat, continue to work with a whisk, cooling the mixture to a temperature close to room temperature; it should remain slightly warm.

Add the yolks one at a time. Add one, stir until smooth and add the next one. And so on until the last yolk.

Add vanilla extract, lemon juice and mix well.

Sift flour and cornstarch into the mixture and, using a whisk, mix until smooth.

Add a pinch of salt and vinegar to the whites and start beating with a mixer. Bring to a fluffy foam, and then add sugar in a thin stream. After adding everything, beat at maximum speed until a smooth meringue forms and reaches stiff peaks. It is important not to overbeat the whites so that they do not turn out loose - it will be difficult to mix them in.

Mix the whipped meringue with the rest of the ingredients. First, add a third, add it carefully but thoroughly so that there are no protein lumps left, but do not disturb the airiness. Next, introduce the remaining amount in two more stages. The result is a homogeneous and airy mass, like a mousse. We put it in the form.

Additionally, you will need a larger diameter mold or you can use a baking sheet. We cover it with parchment, place the form with dough on top and fill the base form with hot water (preferably boiling water) to a height of about a third of the height of the form with cheesecake.

Place in a preheated oven. Bake the cheesecake at 160ºC for 25-30 minutes, then reduce the temperature to 145ºC and bake for another 50-60 minutes. The cheesecake should rise well and the top should be nicely browned.

We don’t take the cheesecake out of the oven right away. First, just open the door slightly and leave it like that for 10 minutes. Then take out the pan with water, still leave the cheesecake in the oven with the door ajar for another 15-20 minutes. Then we take out the mold and let it cool a little more, rest at room temperature - 15-20 minutes maximum. Then carefully turn it over, remove the cheesecake, remove the paper and leave the cheesecake to cool further on a wire rack or directly on a plate.

You can also serve it fresh, when the cheesecake is still slightly warm, so it remains completely tender and airy, like a soufflé. Or you can put it in the refrigerator for 3-4 hours to balance the taste and allow it to strengthen, but this will make the cheesecake denser than before refrigeration. I recommend trying both options to decide which one you like best. I vote for the first one! :)

Cotton Cheesecake

The cheesecake can be sprinkled with powdered sugar, decorated with fresh berries and mint leaves, and can also be complemented with some sweet berry sauces - raspberry or strawberry. However, just like that, without decorations or additions, cotton cheesecake is very tasty! Bon appetit!

Cotton Cheesecake

Japanese cotton cheesecake with mascarpone cheese base

This recipe differs in that it uses mascarpone cheese instead of the traditional Philadelphia cheese for this type of dessert. However, the result is excellent. A tall, fluffy cheesecake with a delicate structure will not leave anyone indifferent.

To prepare it you will need the following ingredients:

300 mascarpone;
160 ml. milk;
140 g sugar;
70 g butter;
70 g flour;
25 g starch (corn);
6 eggs;
Vanillin.

Japanese cotton cheesecake with mascarpone cheese base

Preparation:

We start preparing the cheesecake by preparing all the ingredients. In order for the result to meet expectations, it is necessary to accurately measure the amount of food using a kitchen scale, and sift the flour and starch well. Another important point is that all products for dessert must be taken out of the refrigerator in advance so that they warm up to room temperature.
We will continue preparing for preparing the delicacy with one more important point. We line the mold for the future cheesecake with baking paper around the entire perimeter, and also make a protective edge along the edge of the parchment mold. Then we wrap the outer part with foil to prevent water from entering directly into the pan during baking.
We take two containers. Place the egg yolks into one, and the whites into the second. Next, combine the mascarpone cream cheese with milk and mix thoroughly. You can blend the ingredients using a blender to obtain a smooth buttery texture.
Melt the butter in a water bath. Gently add it to the creamy mixture.
Beat the yolks with sugar (50 g) with a mixer until a fluffy mass is obtained, which we also add to the base for the cheesecake.
Sift first the flour and then the starch into the cream mixture in portions. As you add the bulk ingredients, mix the dough thoroughly to avoid the formation of lumps. You can use a mixer for this.
Separately, beat the egg whites and sugar with a mixer. The mass should not only increase in volume, but also become quite dense. Beat until the sugar is completely dissolved.
Gradually add the whipped whites to the dough in portions, mixing the resulting mass as you go. It should turn out not only homogeneous, but also quite fluffy and airy.
Place the cheesecake base in the prepared pan and place it on a baking sheet. Pour about 2 cm of water into the baking tray itself. Place in an oven preheated to 150 degrees. The baking process is quite long. It takes about 1.5 hours.
The finished dessert can be removed from the oven, after which it must be cooled. We take the cheesecake out of the mold only when it has completely cooled, so as not to damage the delicate creamy mass of the delicacy.

Before serving, sprinkle the cheesecake with powdered sugar. Cut into segments and place on saucers. The snow-white mass of the dessert looks especially impressive against the backdrop of fresh berries, which amazingly subtly emphasize the balance of taste.

If you are planning to serve cheesecake for a holiday table and want to brighten up its appearance, don't be afraid of contrasting and rich colors. The dessert can be decorated with butter or protein cream, to which food coloring is added.

Using confectionery devices such as a syringe or a bag of cream, incredible patterns in the form of flowers or ornaments are applied to the surface of the snow-white cheesecake. You can also decorate the treat with colored icing; contrasting shades will draw attention to the amazing texture of a perfect cheesecake.

The delicate dessert goes well with confectionery toppings, coconut and chocolate chips; you can use all kinds of nuts, candied fruits and confectionery decorations in its design.

Description of preparation:

Properly prepared cotton cheesecake turns out fluffy, airy and very tender, justifying its name.
Therefore, it is especially important to bake it correctly using a water bath. And high sides of baking paper in the form with dough must be made so that a certain humidity and temperature are maintained during the baking process of the dessert. Purpose: For children / For an afternoon snack / For dessert / For a holiday table Main ingredient: Dairy products / Cheese / Eggs / Ricotta Dish: Baking / Cheesecake / Sweet Geography of cuisine: Japanese / Asian