Light & Fluffy Japanese CheeseCake - Cotton Cheese Cake
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Japanese Cheese Cake

Light & Fluffy Japanese Cheese Cake Also known as Cotton Cheese Cake- A crowd pleasing recipe with Cream Cheese,Cream & Eggs
Course Baking
Cuisine Japanese
Keyword Japanese Cheese Cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 -15
Author Foodcow

Ingredients

  • 6 Eggs- Cold- Separated
  • 1/2 tsp Cream of Tarter
  • 1 Cup sugar
  • 1 Cup Butter at room temperature
  • 1/2 Cup Flour
  • 2 tbsp lemon juice
  • 2 Cups about 400 gms of Cream Cheese at Room Temperature
  • 1 Cup / 200 ml of Fresh Cream
  • 1 tsp Vanilla Extract.

Instructions

Pre Prep

  • Preheat the Oven at 150 degrees.
  • Prepare the springform cake pan whose sides can be removed.Fortify the cake pan by covering the bottom of the pan with three layers of foil.This is done so that the batter doesn't leak into the Bain Marie.
  • Keep the prepared pan in a tray or a larger baking pan with water.This is called Bain Marie.

Prep

  • Separate the Eggs- egg whites and yolks- in two Large bowls.
  • In the Bowl with Egg yolks - Add the butter, flour,lemon Juice,Vanilla extract,Cream Cheese and Fresh Cream.Add 3/4 Cup of the Sugar and set the rest aside.
  • Using the hand mixer, Mix everything else together.Make sure to scrape the sides.
  • Start whipping the egg whites with a hand mixer.Once they are foamy, add the left over 1/4 cup sugar 1 tsp at a time.
  • Once the eggs are forming soft peaks add the cream of tarter.Keep whipping till you get hard shiny peaks.
  • Now take the bowl with the rest of the ingredients.
  • Gently add in 1/3 the egg whites- Using the Cut & Fold method start incorporating the egg whites-Be sure not to mix or whip-the egg whites will deflate.
  • Repeat the step 2 more times till the egg whites are fully incorporated.(See Notes)
  • Pour the Batter into the prepared pan.
  • Bake it in the oven at 150 degrees C for 40 minutes till the sides leave the cake pan and the middle is almost set.
  • Switch off the oven without removing the cheesecake from it.Let it cool gently inside the oven so that it doesn't crack.

Notes

Use a 9 inch Pan with at least 3 inch height.The cake rises a bit while baking.
You might see some streaks of egg whites in the batter- which is okay.