Japanese Cotton Soft Cheesecake Recipes

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round pan with butter and line the bottom with parchment paper.
• Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
• Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
• Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
• Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
• Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
• Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
• Remove cake from pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.

Steps:

• Preheat the oven to 320°F (160°C).
• In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
• Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
• Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
• Pour the batter into the pan and shake to release any large air bubbles.
• Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
• Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
• Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
• Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
• Enjoy!

Steps:

• Preheat oven to 325 degrees.
• Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
• Melt cream cheese, butter and milk over a double boiler.
• Cool the mixture.
• Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
• Whisk egg whites with cream of tartar until foamy.
• Add the sugar into the egg white mixture and whisk until soft peaks form.
• Add the egg white mixture to the cheese mixture.
• Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
• Pour mixture into prepared pan.
• Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

Steps:

• NOTES: Use a tall springform pan; if you don't have a pan with sides at leasst 3" tall, you can line the sides of pan with a parchment collor to keep batter from overflowing the pan. The beaten whites are medium peak when the peak gently and partially flops over after the whisk is lifted. When pouring water into pan, keep it below the foil or water will seep through and make the bottom of the cake soggy.
• Adjust oven rack to lower middle position and preheat to 340.
• Grease bottom and sides of an 8" by 3" springform pan and wrap bottom half of pan with foil to creat a waterproof seal. Set into a roasting pan.
• In stand mixer fitted with paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamy, scraping down sides as necessary with rubber spatula.
• Beat in egg yolks and lemon zest until smooth.
• Replace paddle attachment with whisk attachment.
• Whisk in Lemon juice and sour cream on medium speed, scraping down sides and necessary with rubber spatula, until combined.
• Sift flour and cornstarch over batter and whisk until completely combinedTransfer mixture to a large bowl, using rubber spatula.
• Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly).
• Using mixer's whisk attachment, beat egg whites and cream of tarter on high speed until frothy. Slowly pour in remaining sugar and continue to whip to medium peak stage. Don't over whip.
• Fold a third of the meringue into batter with rubber spatula until almost combined.
• Gently fold in remaining meringue in two more batches.
• Pour batter in prepared springform pan and set on oven rack.
• Pour about 2" hot water into roasting pan (see note above).
• ake until cake is golden and just firm in center, 40-45 minutes.
• Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes.
• Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours.
• Serve.