Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

Category: Bakery products

Kitchen: japanese

Ingredients
cream cheese (Philadelphia)
or soft smooth curd	250 g
butter (room t)	50 g
sugar	140 g
milk	100 ml
flour	60 g
starch	20 g
egg	6 pcs
lemon juice and zest	1/2 pc
baking powder	1/4 tsp
salt, citric acid	pinch
berry sauce for serving

Cooking method

• There are hundreds of different cheesecake recipes out there these days.
• The recipe for a Japanese dish is a mix of European cuisine and the Far East.
• The Japanese have adapted most of the foreign recipes to their taste. This also applies to curd cakes or cheesecakes - those that are baked in Japan are much lighter and more airy than those we are used to.
• Cheesecake is a very delicate soufflé cake, but ... only it is expensive to buy, it is difficult to make, but it is harmful to eat ... it is too fat ...
• the Japanese figured out how to overcome these troubles and decided to abandon the cake, leaving the most delicious - "souffle".
• Preheat the oven to 150 degrees.
• Remove butter and cream cheese (cottage cheese) from the refrigerator in advance so that they are at room temperature.
• Separate the yolks from the whites.
• First, beat the whites (at low speed) - they should be at room temperature. Add a pinch of salt immediately, then citric acid - it stabilizes proteins.
• We increase the speed and gradually begin to add sugar in small portions, continuing to beat until the sugar dissolves and until the so-called hard peaks.
• Mix flour with starch and baking powder.
• At low speed of the mixer, mix the cream cheese (cottage cheese), butter.
• Without stopping to stir, add milk and yolks one by one.
• Add lemon juice, flour mixture and zest one by one. We mix.
• It turns out a rather thick dough.
• In small portions, add the whipped proteins to the dough, each time gently stirring with a spatula from bottom to top in a circular motion.
• It turns out a homogeneous frothy dough.
• Pour the dough into a silicone mold (20 cm) and place in a frying pan (deep baking sheet) half full with hot water. Put the pan in the oven, heated to 150 degrees, for 1-1.5 hours.
• A water bath is a must - it provides moist air and distributes heat evenly around the mold. Without a water bath, the required structure of the finished product will not work.
• Do not open the oven under any circumstances!
• Readiness is checked visually - there should be a dark crust on top.
• At the end of the cooking time, open the oven and after 5-10 minutes take out the mold.
• Cool the cheese on the wire rack. (After 20-30 minutes you can get out of the form).
• Before cutting the pie, be sure to cool it completely. It is best if it stands in the refrigerator.
• I cooked it strictly according to the recipe, except for adding lemon juice to the dough.
• 

The dish is designed for

8 servings

Time for preparing:

2 hours

Cooking program:

oven

Note

This wonderful recipe 🔗

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Very nice.
Can you replace Philadelphia with mascarpone? You just need to urgently dispose of the mascarpone.
Are potato or corn starch used?

[+ Gala +]

+ Gala + thanks, I think you can replace it painlessly, I baked this cheese with cottage cheese and with curd cheese - any option turned out to be airy and tasty and rose strongly in the oven

It turned out beautiful, I also once cooked this miracle!

Natasha, you do not have a photo, but a whole culinary masterpiece, I liked this cheese the most, only now I bake it from all the recipes

[SanechkaA]

SanechkaA, and what starch is better to use?

I always take corn

Thank you

Sanya, what a tall pie turned out! Beautiful ... My family now has a forced BIG love for cottage cheese and dairy products. We have to diversify dishes from cottage cheese, so as not to get tired. Your recipe will come in handy. Thank you.

Natasha, you do not have a photo, but a whole culinary masterpiece, I liked this cheese the most, only now I bake it from all the recipes

Thank you! As for the photo, this is my "illness" .... I also baked it in chocolate interpretation, replacing a couple of tablespoons of flour with cocoa, which is also delicious, it's a pity that there is no photo of the cut.

Sanya, what a gorgeous recipe and a very interesting story! : girl_claping: Thanks, I'll try!
Glad to meet you again!

[lungwort]

lungwort Ooo, why forced, if not a secret? In my family, on the contrary, they love cottage cheese and are happy with an extra cottage cheese pie

natapit Choco cheese is also great, you must try

MariS Marinochka, thank you for your kind words! but the story is not mine, I copied everything from the author of the recipe

[SanechkaA]

SanechkaA, I experimented with the report Yesterday. Made part in the oven and part in MV. In the oven, I made in silicone molds in small portions. Delicious! The cheese came out with a very fragile and delicate structure. I also wanted to try chocolate.


But in the MV it did not work, although there the environment is also humid and warming up goes from all sides. It turned out to be a very dense pancake, this is of course heaven and earth.
Why did I decide to do it in CF? Because the curd cheesecake (with the same ingredients) in MV turns out very well and I have made it several times.
Maybe I'll experiment more.

I liked the recipe, a delicate exquisite thing! Thank you

[+ Gala +]

+ Gala + Thanks for the report and the promptness is very great that you liked the cheese! it turned out to be a real fluffy, I also thought to bake it in MV, now I definitely won't, although it's strange why it didn't work out there and now I want to try chocolate too

[SanechkaA]

I think that in MV it can still be done. I'll try again somehow. I'm just a beginner cook, I don't know many nuances, and I can't always do it right the first time.

SanechkaA, and you put the form in the oven on a metal baking sheet, and below is also convection?

[Galya]

Galya, I put the cheese (in a silicone mold) in a deep metal tray with water, and the tray itself on the grate, and my stove is an ordinary gas Hephaestus without convection

in my cartoon, not everything turns out from baking, sometimes (but fortunately, rarely), it turns out a flat pancake (once it happened with a biscuit and 3 times with cupcakes), I always do everything the same, but the result is different

[lungwort]

lungwort Ooo, why forced, if not a secret? In my family, on the contrary, they love cottage cheese and are happy with an extra cottage cheese pie
Everybody loves cottage cheese in the family. But now the mother of our baby (she is 3.5 weeks old) is forced to follow a diet and cottage cheese is its integral part. So that the daughter-in-law is not sad, we eat cottage cheese every day with the whole family. Cottage cheese is delicious, but every single day and more than once is difficult.

With gratitude I bookmark it before buying a decent cottage cheese

[lungwort]

lungwort

lungwort Ooo, why forced, if not a secret? In my family, on the contrary, they love cottage cheese and are happy with an extra cottage cheese pie
Everyone loves cottage cheese in the family. But now the mother of our baby (she is 3.5 weeks old) is forced to follow a diet and cottage cheese is its integral part. So that the daughter-in-law is not sad, we eat cottage cheese every day with the whole family. Cottage cheese is delicious, but every single day and more than once is difficult.

I was on a similar diet too

Summer resident I really hope you like the cheese

I put the cheesecake in the oven and in the MV. I don’t know what will happen. The dough was thin.Perhaps because of the cottage cheese. I bought an ordinary soft cottage cheese in a tube. I had to add 1.5 tbsp. l. flour. And the dough turned out so much that the completely round shape was filled in and there was enough for the MV. In general, we are waiting.

I put the cheesecake in the oven and in the MV. I don’t know what will happen.

I'm also very interested in what the result will be

In general, we are waiting.

There are 25 minutes left for our baby MV-02 and 40 minutes for the oven. I peep into the oven, the cheesecake rose a little, but stopped at the edges of the mold, did not splash out. The color is already gently pink And the smell is amazing, I don’t know exactly where, and anyway.

I didn't like it in MV! Now I'll eat it and won't show it to anyone.

What did you dislike? What happened?

In MV, a pancake 1.5 cm thick turned out. Not very pretty. Perhaps because the test was not enough. In the oven, the result was better. But, firstly, my shape is not the best kind - the size is about 23 cm along the upper edge, the height is 3 cm, the bottom is smaller. The pie did not rise much, the height was about 3.5 cm. The top is beautiful, the bottom is pale like an omelet. Everyone liked the taste, but they said that the curd taste was not felt. I think that it should not be, in the original in the recipe Philadelphia cheese, but it is quite neutral. As a result: Philadelphia cheese should be taken or the cottage cheese should be thicker, the shape should not be wide and flat, I won't bake this cake in MV.

Natasha, thanks for the report, I have a shape of 20 cm and high sides, I will not bake this cake in MV either, although there was such an idea, but since 2 people did not even succeed in experimenting
but the taste, yes, absolutely not curd

Sanya, I'm very interested in how high the sides of the mold are and how high does the cake rise? And in general, does it rise, can the airy dough remain the same height?

[Natalia]

Natalia, while we are waiting for Sanya I will write a little here. It seems to me that the cake does not rise much, it is not high.
I won't even talk about the part that I did in MV (nonsense turned out). As for the part that I made in the oven in small silicone molds. I poured about half, the dough rose, but did not reach the top of the molds. Of course, what happened in the MV and the oven cannot even be compared, you can never say that this is one product. In MV it is some kind of dense pancake, and in the oven there is a delicate, air-filled soufflé. I do not even know how to cut it, it can fold when pressed.

but the taste, yes, absolutely not curd

Sanechka, it seems to me that such a structure will not work with cottage cheese, it may be tender, but not so. It should be with Philadelphia or with mascarpone. Or am I wrong? I really want a chocolate cheesecake, how much cocoa should I add and how to adjust the recipe?

[lungwort Natasha]

lungwort Natasha, measured the mold (silicone) with a diameter of exactly 20, a height of 7 cm, the form is 3/4 full rises clearly to the edges and quite a bit with a cap above the edges, the dough never escaped and by the way never fell off the top, I always wait for that, t because with cottage cheese baking it often happens in the cartoon now I will not bake it under pain of death as it is uncharacteristic there the pie leads the thought flashed - can I bake it for a couple? but sorry to translate products
I found many recipes on the internet for the request "Japanese cotton cheesecake" the recipe is more or less the same, basically everything is baked in detachable forms, but inside they are laid with paper and outside with foil, I don't like such troubles

+ Gala + I somehow baked with cottage cheese, very tasty, the structure is looser and less dense and the taste is ... the casserole and the omelet are sweet at the same time, of course it is much tastier, but these are my fantasies when you serve such nuances with topping at all
I also want to try the shoko option, but it's necessary Natasha natapit ask, did she bake, I don’t, what comes to mind a couple of spoons of cocoa plus or melted dark chocolate and introduce it along with the curd

Sanya, I will bake the pie again.Now I need to get a nice tall, round silicone mold. I think that I got it low because all the dough did not fit into the mold and the mold itself was completely occupied by the dough (there is nowhere to approach). And about the addition of cocoa, I read somewhere here on the forum (in my opinion, at natapit). How much cocoa you put, so you need to reduce the amount of flour. In my opinion, I so understood.

Natasha, I have a form from the Gourmet Pastry magazine, I like their forms - the quality, and the recipes there "walk" in general, I really like silicone in the kitchen
I also think about chocolate, but something stops me

Mamadaragaya, how delicious it is!)))

[Tatyana]

Tatyana, thanks for the delicious review! I myself really love this cheese, although the recipe is not the easiest for me

thank you for the recipe. Incredibly delicious and light cheesecake. I prepared it and did not regret it. Having seen the cheesecake at home, they began to lament where they had cooked so much, they would have to eat for a week, but the cheesecake did not even reach the evening. They ate and did not notice.

Incredible tenderness cheesecake. I made 1.5 servings from storey pasty cottage cheese in the form of 21 * 29. The height came out cm 4. My husband and I squeaked and ate, ate and squeaked with pleasure !! And just without anything, and with quince jam, and with caramel sauce, and then it bang ... and ended

And I thank you
The cheese came out delicious, although completely different from the classic one. For me, it's more of a sponge cake with a cheese flavor.
Baked in the oven, shape 26 cm. And then he grew above the sides!

first I tried it hot and decided: an omelet, but when it cooled down !!!!!

Thanks for the recipe! Light, airy, delicious!

I came with gratitude! I have been looking at the Japanese cheesecake for a long time, what I have been pulling for so long! It's just gustatory ecstasy !!
Added plus 1 protein and 10 grams of starch. I didn't want to bake in silicone, because they are all low. There are no detachable forms. I couldn't think of anything better how to bake in a MV saucepan. Baked on a water pillow.
Such a handsome man was in the oven

Then of course he sat down. How can I contrive so that it does not fall off? To make it look like real Japanese.
As a result, here is such a gentle miracle

[Irina]

Irina, I want to follow in your footsteps and bake in a MV pan.
How did you extract it, so as not to break, share, pliz.

Tatiana turned it over on her hand, he easily fell out. And then immediately on the prepared plate.

Did you cover the bottom too or just the sides of the pan?

The bottom was covered too!
For a long time I was inspired for this cheesecake by this video (if Sasha swears, I will delete)

But I was confused by 13 proteins. Therefore, I took Sasha's recipes as a basis, but the cooking method is from the video.

Didn't he fall for them ?!
Soooo tall !!

And here I am with the report:


It was necessary to dispose of the lost jar of mascarpone, but then I just came across a recipe.
Very unusual pastries, not familiar to us, casserole rather than dessert, I will not repeat, but I'm glad I tried it.

I did everything according to the recipe, there were doubts about lemon juice and zest, but according to the results I was very happy with their presence, a very pleasant note, there was no acid at all, which, I confess, surprised.
In terms of sweetness, it is a very moderate dessert, but I did not want to water it with anything.
I baked for 1.5 hours, did not dare further, but I have a feeling that it was not baked correctly: it didn’t grow so much in the oven, and in the lower part it didn’t seem to bake, but it turned out to be a centimeter layer of a dense type, noticeable in the photo, if you look closely.

Special thanks to Galina for the idea with mascarpone and Irina - for the MV pot and help in the process !!!

[SanechkaA]

I'm baking cheesecake for the second day in a row. I saw a video on the Internet, but it turns out that there is a recipe for HP for a long time. Delicious, delicate, airy! I baked in a MV pan (thanks to Ira Kara), I would never have thought of it myself. He went up very well. It's yesterday, after a night in the fridge, got a little thicker



And this one, that's just baked

SanechkaA, thanks a lot for the recipe! I will definitely bake.

And I made such a miracle

The photo does not convey airiness and porosity.Baking in a detachable mold 26 cm. But an incident happened - water flowed inside during baking. After an hour of baking, the appearance was already like the finished one, I took it out, and water poured from it. I had to bake for another 20 minutes just on the grate with only the bottom heating. It turned out tasty anyway, but the lemon interrupts the taste of Philadelphia. Apparently she added a lot. I want to try baking in a different form.

[arini]

ariniIf there is a slow cooker, try baking in a multi bowl. I often bake this cheesecake and the coolest one, it turns out in the bowl.

[4er-ta]

4er-ta, thanks, I'll try

Readiness is checked visually - there should be a dark crust on top.

It took 1.5 hours. The crust barely began to redden at the edges. Continue baking or start checking with a skewer ??

turned over on her hand, he easily fell out. And then immediately on the prepared plate

Oops ... the top remained on the hand ((


Overall, the result is likely to be positive. We are waiting to cut.

[Piano]

Piano, my top was also gentle, but I did not turn it over. She took off the sides of the split form and that's it. I baked for an hour first, then 20 minutes on the lower heating. And it seems that she baked a little. Have you already tried it?

And my top is always very good baked. I take it out and turn it over just like here

🔗

To my taste, I like this cheesecake better not from the refrigerator, but right away, when it is still warm.