COTTON CHEESECAKE
By Simbooker on the 1st March 2019
Files & Tags: recipes, index, desserts, Japanese Cheesecake
Light, fluffy and airy Cotton Cheesecake. This is similar to Japanese Cheesecake, but only half the preparation time and much less work.
This is a really easy recipe that comes out surprisingly wonderful; a delicious mix of sponge and cheese that creates a wonderful light cotton texture in the palette.
I used to see these cakes on display in the bakeries of London's China Town but never thought I'd actually develop a recipe for myself. Although China Town in London specialises in Chinese food, other Asian nations are also represented.
I decorate the top of this cake with a dusting of confection sugar and strawberries, but you can decorate this cake anyway you like. This cake is inspired by the Japanese Cotton "Souffle" Cheesecake.
COTTON CHEESECAKE RECIPE
THE INGREDIENTS & UTENSILS
My Oven Setting is 150C but please note every oven is different
3 room temperature eggs
2 Sticks of room temperature unsalted Butter
3/4 cups of cake flour or sponge flour
2 180 grams of room temperature tubs of Philadelphia Cream Cheese
1 + 1/2 tsp of Vanilla
1/2 cup of Caster Sugar
1/4 cup of bottled whipped cream
1/2 a Lemon grated
Approx 1/2 cup of room temperature full fat milk only if needed to loosen batter
You will need a sieve to strain the batter just to ensure there aren't any lumps; and a springform pan so the cake comes out easily. You can either use a standing mixer or a hand mixer; but you don't actually need a mixer for this recipe.
3 room temperature eggs
2 Sticks of room temperature unsalted Butter
3/4 cups of cake flour or sponge flour
2 180 grams of room temperature tubs of Philadelphia Cream Cheese
1 + 1/2 tsp of Vanilla
1/2 cup of Caster Sugar
1/4 cup of bottled whipped cream
1/2 a Lemon grated
Approx 1/2 cup of room temperature full fat milk only if needed to loosen batter
You will need a sieve to strain the batter just to ensure there aren't any lumps; and a springform pan so the cake comes out easily. You can either use a standing mixer or a hand mixer; but you don't actually need a mixer for this recipe.
THE DIRECTIONS
Step 1
Whisk the butter and the sugar together until a smooth consistency is formed. Add the eggs in and whisk. Then add the vanilla and grated Lemon. Then add the cream cheese and combine.
Step 2
Then add the flour, no need to sift because it will be strained. Mix the flour thoroughly into the mixture. If you believe the batter is too thick and won't be loose enough once you add the whipped cream, this would be the time to add the milk. But only add the milk if the batter is so thick that it won't be loose enough and pourable after adding the whipped cream. Strain the mixture through the sieve.
Step 1
Whisk the butter and the sugar together until a smooth consistency is formed. Add the eggs in and whisk. Then add the vanilla and grated Lemon. Then add the cream cheese and combine.
Step 2
Then add the flour, no need to sift because it will be strained. Mix the flour thoroughly into the mixture. If you believe the batter is too thick and won't be loose enough once you add the whipped cream, this would be the time to add the milk. But only add the milk if the batter is so thick that it won't be loose enough and pourable after adding the whipped cream. Strain the mixture through the sieve.
Step 3
Fold in the whip cream gently and pour the mixture into a lightly greased or sprayed springform pan. Place into the oven and bake for 50-70 mins or until the cake has set. Test with a toothpick.
Fold in the whip cream gently and pour the mixture into a lightly greased or sprayed springform pan. Place into the oven and bake for 50-70 mins or until the cake has set. Test with a toothpick.
Leave the cake to cool This is a must. Let it completely cool on the counter and then place it into the fridge to let it cool for at least 4 hours in the fridge.
Decorate the cake however you like, I like confection sugar and berries it really livens up the look of the cake.