Japanese Cotton Cheesecake with a Low-Temperature Finish
From the MolalaCook kitchen · 烘焙手記
Japanese Cotton Cheesecake with a Low-Temperature Finish
日式棉花芝士蛋糕
Make a three-egg Japanese cotton cheesecake with soft meringue, then finish it in a cooler oven.
▶ Watch the recipe
Before you begin
This 6-inch version includes settings for ovens with or without separate upper and lower heat. The high first-stage temperature is the upper element setting only. Use the single-setting schedule if your oven has one temperature dial.
Method 做法
Make a smooth cheese base
Warm the cream cheese, butter and milk together over a gentle water bath. Stir until smooth. Take off the heat and, once no longer hot, add the yolks. Sift in the flour and cornstarch, mix and pass through a sieve.
See this stage at 0:43 →
Whip and fold
Add lemon juice to the egg whites. Beat, adding the sugar in three batches, until the meringue holds soft peaks. Mix one-third into the cheese base. Fold in the remaining meringue until the batter is evenly coloured.
See this stage at 3:59 →
Prepare the tin
Pour into a tall, lined 6-inch round cake tin (about 16 × 8 cm). Set in a larger pan for a water bath so the base heats gently.
See this stage at 4:38 →
Bake in two stages
With separate heat controls, bake at 180°C top and 110°C bottom for 30 minutes, then 150°C top and 110°C bottom for 60–70 minutes. With one temperature setting, use 150°C for 30 minutes and then 110°C for about 60–70 minutes. Let the delicate cake settle before releasing and slicing.
Watch & bake along
Japanese Cotton Cheesecake with a Low-Temperature Finish
✦What should the whipped whites look like?+
Tools for this recipe
6" Japanese Cheesecake Pan
The fixed base suits a water bath and keeps the batter away from the bath water. Check the height as well as the diameter.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
