You don't always need an excuse for dessert. You can arrange a small celebration for yourself by preparing something delicious for no reason. Just to pamper yourself and your loved ones. And if you choose a treat for such an occasion, then let it be something special. Trust me, you will fall in love with this cheesecake from the first bite. Japanese cheesecake- this is tenderness, lightness and airiness itself. It’s not for nothing that its second name is “cotton”. It literally melts in your mouth. If the texture is dense, then the Japanese one is porous and weightless. And it is prepared without a base; it is completely unnecessary here. The base would only make this cloud heavier.
I don’t know how much Japanese cuisine has to do with this cheesecake, but it looks truly exotic. Of course, preparing Japanese cheesecake will require some effort on your part, but believe me, its taste will pay off all your efforts. The main thing is to remember to chill it well in the refrigerator before serving, preferably overnight.
The total preparation time is about 8-10 hours: 30 minutes for preparing the cheese mass, 1.5 hours for baking and 6-8 hours for cooling and infusing.
Ingredients
- cream cheese 400 g
- eggs 6 pcs.
- sugar 160 g
- cream 30-35% 200 g
- butter 60 g
- flour 40 g
- corn starch 40 g
To make Japanese cheesecake, it is best to use Philadelphia cream cheese, but if you cannot find such cheese, you can use its analogues - Almette or Hochland. But I don’t recommend using mascarpone; after all, it has a very high fat content. Leave it better for cooking.
From the specified amount of ingredients, a cheesecake with a diameter of 20 cm and a height of 4 cm is obtained.
Preparation
We prepare the ingredients for making Japanese cheesecake: carefully weigh all the ingredients. We take the butter and cream cheese out of the refrigerator in advance, at least half an hour before the start of cooking - they should warm up to room temperature. 
Turn on the oven to warm up to 160°C. Immediately prepare the baking dish: to do this, line the bottom of the mold with a diameter of 20 cm with baking paper, and do the same with the sides of the mold. If the form is not high, then the paper should be higher than the walls of the form. The cheesecake rises a lot during baking, and the paper will prevent it from leaking out of the pan. If you are using a springform pan, then carefully wrap the bottom of the pan in several layers with foil - this will prevent moisture from getting inside the pan with the cheesecake, because it will be baked in a water bath.
Wash the eggs thoroughly and dry with a towel. Carefully separate the yolks from the whites, trying not to get even a particle of the yolk into the whites - in this case, the whites may not be whipped or it will be very difficult to do so. Gradually increasing the speed of the mixer, beat the whites until foamy. Add 100 gr. sugar and beat at high speed until soft peaks form (the whipped whites already hold their shape, but the mass still remains quite soft. When you pull out the whisks, the peaks do not hold their shape, bending down.). 
In a saucepan or small saucepan, combine the yolks, the remaining sugar (60 g) and cream. Place on medium heat and, constantly stirring with a whisk, heat the mixture. As soon as the mixture thickens a little, reduce the heat to low and cook for another 3-4 minutes. It is important to constantly stir the yolk mixture with a whisk, otherwise it will curdle and you will have to start all over again. If you are not confident in your abilities, then I advise you to cook in a water bath: to do this, combine the yolks, sugar and cream in a fireproof bowl and place it on a saucepan with hot water (the water should not touch the bottom of the bowl). Place the pan and bowl on the fire and cook in the same way. Remove the resulting cream from the heat and pour into a large bowl, stirring with a whisk for a couple more minutes so that the cream cools a little. 
Gradually add cream cheese to the yolk cream and mix. Then add softened butter and mix thoroughly again. 
Sift flour and starch into a bowl and mix with a whisk. 
Carefully, in 3 additions, fold in the whipped whites into the dough. This should be done carefully, mixing the dough with a spatula (preferably silicone) with upward movements. Whipped whites will saturate the cheesecake with oxygen and make it airy and porous. 
Pour the resulting dough into the prepared pan and place it in a larger pan, into which we carefully pour very hot water. The water level should reach approximately 2/3 of the height of the cheesecake pan. This will create a water bath in the oven during baking, and the cheesecake will turn out especially tender, and most importantly, it will not slide or crack. It is better to put it in the oven closer to the bottom so that the top does not burn. Bake in an oven preheated to 160°C for 1 hour 30 minutes, without opening the oven door! Otherwise, the flow of cold air may cause the cheesecake to crack or fall off. After this time, turn off the oven, open the door slightly and leave the cheesecake in it for at least another hour. Then we put the Japanese cheesecake in the refrigerator overnight. This will help it become colder, denser and tasty. 
Ready. Serve it sprinkled with powdered sugar, drizzle with berry or chocolate sauce, salted caramel, or simply garnish with fresh berries and mint sprigs. Bon appetit! 
How nice it is to wake up on a clear and warm morning, make a cup of cappuccino with a snow-white head of milk, or pour a cup of aromatic tea and take out the most delicate Japanese cotton cheesecake prepared the night before.
As the name suggests, this cheesecake recipe was developed in Japan. And it was called “cotton” because of its delicate, silky structure, reminiscent of cotton. One way or another, cotton cheesecake quickly conquered the culinary world, and today it is popular like no other.
I experimented with the original recipe for a long time, and as a result I managed to bake a cheesecake as airy, tender and silky as it should be, significantly reducing its fat content!
Ingredients for Japanese Cotton Cheesecake:
- cream cheese 15-16% fat (Philadelphia type) - 1 jar (225 g)
- cream fat content 10% - 100 ml
- eggs (large) - 3 pcs.
- white wheat flour for cakes - 30 g
- rice starch (can be replaced with corn or potato starch) - 30 g
- sugar - 100 g
- natural vanilla - 1 tsp.
- zest of 1/2 lemon
- a little butter to grease the pan
In addition, you will need a baking dish with a diameter of 18-20 cm, a sheet of foil 50 cm x 80 cm, a mold with a diameter of at least 26 cm.
How to make Japanese Cotton Cheesecake:
Start by preparing your baking pan:
- Make a strip of baking paper 8-9cm high to increase the height of the pan. Also prepare a square of paper measuring 22 cm x 22 cm. Grease the paper with a thin layer of oil on one side. Also grease the baking dish thoroughly with oil. Place the paper in the mold, with a layer of butter facing the sides.
- Fold the foil in half, place the mold on the center of the piece of foil and lift the ends of the paper up. Pinch the foil around the pan and trim off any excess with scissors.
- Bring 1.5 liters of water to boil. Turn on the oven to preheat to 180 degrees C.
The hardest part is over, you can start making the cake!
- Heat the cream until almost boiling.
- Separate the eggs into white and yolk.
- Whisk half the sugar and yolks until a thick, pale yellow foam is obtained.
- Pour the cream into the yolks in a thin stream, stirring continuously.
- Place the cream cheese in a large bowl and mash it with a whisk. Pour the egg-cream mixture into the cream cheese and beat until smooth.
- Beat the other half of the sugar and egg whites until a soft but stable meringue forms. Start whipping the whites without sugar, and after they turn into a white thick foam with small bubbles, start adding sugar in a thin stream, without ceasing to beat.
- Sift starch and flour into a bowl with cream cheese. Add lemon zest and vanilla. Stir the dough until smooth.
- Place approximately 1/4 of the whites into the dough and stir the dough with a whisk until smooth. This operation will make our dough lighter and airier.
- Take the spatula and place the remaining whites in the bowl with the dough. Gently stir the dough with a spatula, picking up the bottom layers of dough and dropping them onto the surface of the dough. Try to get the dough homogeneous as quickly as possible without losing any air incorporated into the dough.
- Pour the dough into the mold. Place a folded towel on the table and, holding the mold with both hands, strictly vertically, hit the table two or three times so that large bubbles rise to the surface and burst.
- Place the mold with the dough in a large container, pour in boiling water so that it reaches the middle of the mold.
- Place the molds in the oven and, after 5 minutes, reduce the heat to 160 degrees C. Bake the cheesecake for 45-60 minutes (baking time depends on your oven) until it is completely baked but remains springy in the center.
- Turn off the heat, remove the cheesecake from the water bath and return to the oven. Leave the oven door ajar, let the cheesecake cool slowly with the oven for 30-40 minutes - this way it will retain maximum volume and will not fall off.
There are many serving options: with sour cream, yogurt, chocolate sauce, fruit salsa, berry coulis, jam, ice cream. But he is good on his own!
The most ingenious thing that the Japanese could ever come up with is the most tender, fluffy, delicious cheesecake.
You won't believe it, but for this masterpiece you only need 3 ingredients:
Egg - 3 pcs;
White chocolate-120 gr. (if not, then replace with regular milk);
Cream cheese (mascarone) - 120 gr;
Preparation:
Break the chocolate and place in a bowl. You need to melt it in a water bath.
Divide the eggs into whites and yolks. Beat the whites separately until they move when tilted.
Add buttercream to the melted chocolate and begin stirring thoroughly until the texture reaches room temperature.
Then add the yolks to this mixture one by one. You also need to mix thoroughly.
Now we come to the puffed proteins. It is best to add them in small parts. This will make the cake more airy and soft.
Make your own baking dish (cut parchment paper with a diameter of 20 cm and a height of 15 cm). Pour the dough into the mold and place on a baking sheet. Then fill the pan with boiling water, approximately 1/4 liter.
Preheat the oven. The oven temperature should be 170°. You need to bake for 15 minutes, so reduce the temperature to 160° and continue baking for 15 minutes.
Turn off the oven and do not open it under any circumstances for 15 minutes.
If desired, add powdered sugar and fruit to the finished cake.
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Miscellaneous
A simple and very tasty Dranik casserole, prepared in a slow cooker
Today, few people can be surprised by such a dessert as cheesecake. A delicate curd filling based on cookie crumbs is one of America's favorite delicacies. But the Japanese version of cheesecake is significantly different from the classic one. It does not have a sand base, but is made from creamy curd cheese. The baked goods turn out fluffy, tender and do not require soaking. Japanese cheesecake rightfully bears its name - cotton, because of its airy texture.
About baking
The fluffy Japanese cotton cheesecake is delicious and just melts in your mouth. It is somewhat reminiscent of a well-soaked sponge cake, only its texture is a little denser and does not require additional soaking.
You can cook Japanese cheesecake in the oven for breakfast or as a dessert for tea. No cream or additional filling is required. If desired, you can sprinkle the top of the baked goods with powdered sugar.
The main thing about cooking Japanese cotton cheesecake in the oven is that it should not be baked, but steamed. Therefore, it is important to prepare the form correctly. Parchment paper is placed on its bottom, and the outside of the form must be wrapped in foil.
The Japanese variation cheesecake itself is prepared in 3 stages. First, cream cheese, butter and sugar are melted in a water bath. Then beat the whites and sugar separately until soft peaks form. Afterwards all the ingredients are mixed. If all steps are followed correctly, the result will be amazing.
To prevent the top of the cheesecake from cracking during baking, you need to adjust the temperature correctly. The most suitable temperature for baking is 150 degrees. Also, do not place the baking sheet too high.
A detailed recipe with step-by-step photos of preparing Japanese cotton cheesecake can be seen below.
Unusual porous cheesecake.
- 6 eggs
- 250 g cream cheese
- 150 ml milk
- 130 g sugar
- 60 g butter
- 60 g flour
- 20 g starch
- 10 g vanilla sugar
- 1 tbsp. l. lemon juice
- a pinch of salt
A very unusual cheesecake, due to its unusual structure, it is also called “cotton”. They call it cheesecake because it contains cream cheese, but its structure is completely different, not like the classic one. Japanese cheesecake has long attracted me with its originality, and now I have brought it to life. It is prepared according to a principle similar to a sponge cake, that is, separately whipped whites and yolks, which are carefully mixed, only here additional cream cheese, previously mixed with milk, is added.
Well, let’s move on to the taste and structure, but they turned out to be very unusual! While I was trying a piece of ready-made cheesecake, a lot of associations flashed through my head; it is simultaneously a cheesecake, a casserole, a “juicy” sponge cake, a cheese soufflé, and even pancakes)) In my opinion, Japanese cheesecake is similar to all of this, and this is not like anything in particular. So the taste is unique! The structure is similar to a porous sponge, but I don’t know why they call it cotton, in my opinion, it doesn’t really look like fluffy cotton, but it certainly sounds beautiful))
Preparation:
Place cream cheese, butter and milk in a container.
Heat slightly in a water bath until the cheese melts and the butter melts. Cool.
Rub through a mesh colander until the mixture becomes homogeneous.
Beat the whites thoroughly for 7-12 minutes or longer, gradually adding half the sugar and lemon juice, beat until stiff peaks form.
Beat the yolks thoroughly, adding the second half of the sugar, vanilla sugar and salt.
Beat until the mixture has significantly lightened and the mass has increased in volume.
Add the cheese mixture to the yolks and mix gently.
Sift flour and starch together.
Add them in parts to the yolk-cheese mass, gently mixing it from bottom to top with swirling movements.
Prepare a springform pan and, if necessary, line the sides and bottom with baking paper. I used a cooking ring fixed at 20 cm, the bottom was made from folded foil and baking paper.
Pour in the whipped mixture and smooth it out carefully.
As with baking regular cheesecake, for Japanese cheesecake it is advisable to make a water bath in the oven.
I poured boiling water into a baking sheet, put a wire rack on the baking sheet, and then placed the pan with the cheesecake on it. This is such an average option, baking with steam, but without immersing the mold in water.
Place in an oven preheated to 160 degrees and bake for about 50-70 minutes.
Leave the finished cheesecake to cool in the oven (door ajar). Then remove the mold, it is very advisable to let the cheesecake stand either overnight in the refrigerator, or at least for 4-5 hours, this way the taste of eggs disappears and the cheesecake will not resemble an omelette, which is what those who prepare it sometimes complain about.
Before serving the cheesecake from the refrigerator, let it come to room temperature.
And here is the cut.
It is optimal to serve Japanese cheesecake with liquid jam, caramel syrup, etc. It goes very well with just such things; I poured it with raspberry jam syrup and also sprinkled it with chopped nuts. Berries or fruit slices would also be good here.
Japanese cheesecake is unusual, juicy and airy, and of course delicious!
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