Japanese cotton cheesecake with mascarpone

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   How to make Japanese cheesecake? Prepare all the necessary products according to the list. They should be at room temperature, so take the time to do this ahead of time. Remove everything from the refrigerator and leave it in the kitchen for a couple of hours. Instead of mascarpone, you can use any creamy soft cheese. Prepare the desired shape. I have a detachable one, with a diameter of 20 cm. You need to wrap it on the outside with foil so that water does not flow inside. Line the inside of the bottom and sides of the pan with parchment.

2. STEP 2

   

   Wash and dry raw chicken eggs. Separate the egg yolks from the whites.

3. STEP 3

   

   Combine mascarpone, any cream or curd cheese (I use curd cheese for baking from Hochland) separately in a bowl with milk. Mix everything with a spoon.

4. STEP 4

   

   Beat the cheese and milk mixture with a blender or mixer until smooth, being careful not to splash the surface of the table. Do not immediately turn on high speed.

5. STEP 5

   

   Melt the butter in any way convenient for you. This can be done on the stove or in the microwave. Add melted butter to cheese and mix well. Don't worry about it being hot, it's okay.

6. STEP 6

   

   Pour 50 grams of sugar and vanillin into the egg yolks using the tip of a knife. Beat them into a fluffy light mass with a bowl or blender.

7. STEP 7

   

   Now carefully add the whipped yolks to the cheese mixture.

8. STEP 8

   

   And stir the mixture until smooth.

9. STEP 9

   

   Sift the flour with starch and add it in parts to the cheese-egg mixture. Lightly beat with a mixer when the dry ingredients are wet (this will prevent the flour from spraying in different directions).

10. STEP 10

    

    First beat the whites into a soft foam. Gradually, in a thin stream, add the remaining sugar to them. Continue beating until the whites thicken and the sugar is completely dissolved.

11. STEP 11

    

    In several additions, fold the whipped whites into the dough, mixing it from bottom to top with even and smooth movements.

12. STEP 12

    

    You should get a homogeneous fluffy mass. Preheat the oven to 150 degrees.

13. STEP 13

    

    Pour the batter into the prepared baking dish. Place the form itself on a baking sheet. Pour 1.5 cm of water into the pan. Bake the Japanese cotton cheesecake until done. It took me about 1.5 hours. Determine the exact baking time based on your oven! Then remove the pan from the oven and let the cheesecake cool. After this, remove from the mold.

Comments on the recipe

Alla

02.11.2023

4.6

What a beautiful and appetizing cheesecake you made that made me want to try it too. I really love cheesecakes and make them often. But I made cotton cheesecake for the first time. It's immediately obvious that this is a delicious dessert. I liked that you don’t need to prepare the base for the cheesecake, which simplifies the cooking process. As I understand it, the fluffiness of a cheesecake depends on the whipped egg whites, so it is important to beat them correctly. It is better to beat cold whites to medium peaks, so they fill the dough with oxygen. I baked the cheesecake at two temperatures; I always start baking cheesecakes at a high temperature, gradually lowering it. This way the cheesecake bakes evenly without burning or cracking. This cheesecake was baked for 18 minutes at 160°C and then 72 minutes at 120°C. I first tried the finished cheesecake in the open oven and then took it out. I started tasting it as soon as it had completely cooled down. It turned out fluffy and perfectly baked. This cheesecake is different from the usual American cheesecake; it is not as dense and the creamy taste is less pronounced. Cotton cheesecake is tender, airy and porous. That's why it was called cotton. It is very pleasant to chew. The taste is something between a sponge cake and a soufflé. The taste is creamy egg, pleasant, delicate, not too sweet. Interesting and tasty cheesecake, I liked it more than American cheesecakes. I am sure that everyone who tries it will like it. I express my gratitude to the author of the recipe

juks

02.11.2023

4.6

I don’t know why it’s Japanese, but I also have a similar recipe.