Japanese Cotton Cheesecake is different from the traditional dessert – it’s more like an airy biscuit. Its main difference is the smaller amount of cream cheese, so it is more affordable to make at home.

Japanese cotton cheesecake: the necessary products

To prepare the dessert you need to prepare:

  • cream cheese – 0.2 kg;
  • milk – 70 ml;
  • butter – 40 g;
  • eggs – 4 pcs;
  • sugar – 100 g;
  • flour – 30 g;
  • corn starch – 30 g;
  • lemon juice – 1 tbsp;
  • vanillin, salt – a pinch each.

Cotton cheesecake the cooking process

To get a cheesy dessert, you need to perform such actions:

  1. Lay out the butter, eggs and cheese half an hour before cooking.
  2. Crack the eggs. Put the whites in a container to whisk, pour the yolks into another bowl.
  3. In a saucepan, place the cheese, milk and butter – send the container to a steam bath. Heat, stirring constantly, until the ingredients turn into a mixture of homogeneous consistency.
  4. Cool the mass. Introduce the yolks one at a time, stirring the mixture well after each one.
  5. Add lemon juice and vanillin, mix thoroughly.
  6. In a container with the ingredients, add flour and starch, sifting them through a sieve.
  7. Grease the walls of the baking dish with oil and cover with parchment.
  8. Whip the egg whites to stiff peaks. Gradually pour in the sugar while continuing to whisk.
  9. Introduce the whipped proteins into the dough, stirring gently.
  10. Spread the resulting mass in a baking dish. Cook the dessert for 20 minutes at 160˚, reduce t to 145˚ and cook for another 40 minutes.
  11. Leave the cheesecake in the oven ajar for 15 min. Place in the room for 30 min to cool. Send the pie to the refrigerator overnight. This cooling process will make the dessert as rich in flavor as possible and keep it puffy.

Bon appetit!

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