Japanese cheesecake, also known as soft cotton cake, has two main characteristics: on the one hand, to prepare it, the whipped egg whites are integrated with the cheese mixture; In addition, it is baked in a bain-marie at a low temperature to prevent it from cracking in the center after removing it from the oven. We can make this cake in a mold that is not removable to save us the preparation of the mold for baking, but this way it is more difficult to remove from the mold once it is baked. This cake is delicious alone, although we can accompany it with fresh fruit, jam, chocolate… like any other cheesecake.
Recipe information
- Preparation time: 30 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 30 minutes (plus cooling time)
- Rations: 10
- Category: desserts
- Type of cuisine: japanese
- Calories per serving (kcal): 190
Ingredients for Japanese cheesecake for 10 people
- 4 eggs M
- 200 g cream cheese (Philadelphia type)
- 30 g unsalted butter
- 65 g whole milk
- 100 g white sugar
- 20 g of corn flour (Maizena type)
- 40 g wheat flour
- Release spray or butter for the mold
- Powdered sugar to decorate (optional)
Necessary utensils
- High removable mold of 18 cm diameter
How to make Japanese cheesecake
We will begin by separating the whites from the yolks of the 4 M eggs.
We put the 200 grams of cream cheese, 30 grams of unsalted butter and 65 grams of whole milk in a saucepan. Bring to medium heat, stirring constantly with a whisk, just until the butter melts.
When the butter has melted, remove the saucepan from the heat and let it cool slightly.
We whip the egg whites until stiff with the 100 grams of white sugar. We reserve
When the cheese mixture has cooled a little, add the 4 egg yolks.
We integrate the cream cheese with the whipped egg whites in 3 times, making enveloping movements.
When we have a homogeneous dough, we sift the 20 grams of corn flour and the 40 grams of wheat flour over the mixture. We integrate again with enveloping movements.
When we have a homogeneous dough, we reserve while we prepare the mold.
We grease our mold with release spray or a little butter. We line the base and sides, letting the paper protrude about 4-5 cm from the mold. We cover the base and sides of the mold with aluminum foil, making layers of aluminum overlapping each other. We will make at least 4 layers, so the water from the water bath will not enter the mold.
We place the dough in the mold and tap it on the counter to eliminate any large bubbles that may remain. Preheat the oven to 160ºC with heat up and down.
We put the mold in a container suitable for the oven. We put hot water in the container, covering 1/3 of the height of the mold. We bake for 35 minutes at 160ºC and then we lower the oven temperature to 130ºC and bake for another 30 minutes.
Remove from the oven and let cool completely on a rack before unmolding.
We can eat the cake freshly or keep it in the refrigerator until the next day. Sprinkle the cake with icing sugar just before serving.
Easy Preparation Summary
- We separate the whites from the yolks
- We put the cheese, butter and milk in a saucepan and melt the butter
- We reserve the mixture
- We whip the egg whites with the sugar until stiff
- Add the yolks to the cheese mixture.
- We integrate the cheese mixture, in 3 times, with the whipped egg whites, making enveloping movements.
- We sift the corn flour and wheat flour and integrate with enveloping movements.
- We reserve the mixture
- We prepare the mold for baking
- We place the dough in the mold and preheat the oven to 160 ºC
- We prepare a bain-marie and bake the cake for 35 minutes at 160 ºC and 30 minutes at 130 ºC
- We remove from the oven and let it cool.
- We serve the cake sprinkled with icing sugar
