JAPANESE COTTON CHEESECAKE- 3 YEARS OF SLICES’N SPICES !!!
Japanese Cotton cheesecake recipe, easy cheese cake recipe, how to make homemade cream cheese recipe, how to make Japanese cotton cheesecake with homemade creamcheese.
Slices ‘n Spices completes three years of its existence and this celebratory cake marks this important milestone of my beautiful journey. Every year, this day is the time for retrospection and gratitude as I look back and thank all the events, people and places which kept this space alive. Some unexpected setbacks kept me away from blogging for some time in past few months, that also explains almost one month delay in posting this celebratory post. Thanks to this delay, co incidentally my current post is my 175th one too!! So hey! We have two milestones to celebrate! When I talk about setbacks which kept me away, I should more appropriately be calling them challenges. I love food, photography and everything about it, but there are times when life keeps you engaged in your other passions and also at times generating meaningful content for the blog just doesn’t happen. Then, there always is the routine commitments of family and kids.
The past one year, like the previous two years was one enriching experience. I will rate the 30 days 30 salads series as the highlight, not to mention the amount of positive feedback it brought in. I got such overwhelming help from few friends during the 30 day series, without which the salad series wouldn’t have been the same.This recipe of Japanese cotton cheesecake is also given by one such friend and well wisher, a beautiful soul, always going out of her way to help others. She sent me few cookery books all the way from Malaysia, and when I drooled over the Japanese cotton cheesecake she posted on her facebook profile, she instantly sent me the recipe. I get intimidated by chiffon cake type of recipes, where egg whites need to carefully folded into the batter, and hence find comfort in baking the eggless ones. But this time decided to break out of the comfort zone and give this recipe a try.
This cake truly stands upto its name, soft pillowy and airy, an absolutely melt in the mouth kind. Don’t get intimidated by the procedure, it’s a very forgiving recipe, and if your egg whites are whipped right, rest all is a breeze. I made it using home made cream cheese, which is similar to making paneer, and it still tasted perfect. If you have access to expensive store brought cream cheese, go ahead, but the homemade one will not disappoint you either. Maintaining the full volume of the baked cake without any shrinking post cooling is a true art, which I’am yet to master. However , this will never affect the taste and texture of this cloudy soft cake.So go ahead, make some cream cheese and whip this pillowy beauty!!
Recipe for Japanese cotton cheesecake.
- Castor sugar- 140 gm / approximately ¾ cup ( I used regular granulated one, measured and then powdered it in mixer)
- Egg yolks- 6
- Egg whites- 6
- Unsalted butter- 50gm/ ¼ cup
- Cream cheese (read note)- 250 grams/ 1 cup
- Fresh milk– 100 ml / ½ cup
- Lemon juice- 1 tablespoon
- Lemon zest- from 1 lemon
- Vanilla extract- 2 teaspoons
- All purpose flour- 60 gm/ ½ cup
- Corn flour / custard powder- 20gm / 2 tablespoons
- Salt– ½ teaspoon
To make cream cheese:
- 1 litre of full fat milk
- 1-2 tablespoons lemon juice/vinegar
- 1 tablespoon thick curd (homemade will do)
- 1 tablespoon fresh cream (either malai collected at home, or amul fresh cream )
Heat milk in a thick container, just as it starts to boil , add lemon juice/ vinegar. Check for the first signs of splitting, and once the yellowish whey starts separating, switch off the flame, drain the whey and collect the cheese in a colander/cheese cloth. Squeeze out any excess water. Allow it to cool for few minutes, transfer it to a blender jar. Add curd and fresh cream, blend them together. Your cream cheese is ready. This roughly gave me slightly more than 1/2 cup of cream cheese. I used this amount in the recipe. However, if you have some store brought cream cheese, you can always use it in place of this.
To make Japanese cotton cheese cake:
- Sift all purpose and corn flour , keep aside.
- Separate egg whites and egg yolks. Transfer egg whites in a big, clean , grease free bowl ( the egg whites will volume up quite a bit after beating)
- Transfer egg yolks into another big bowl ( this is the bowl where the final mixing of the cake batter will happen, hence bigger the better)
- In a double boiler, melt butter, cream cheese and milk. They should form a uniform liquid mixture. Allow it to come to room temperature.
- Add egg yolks, lemon zest, 1 teaspoon of vanilla extract to the cheese mixture, mix well.
- Add the flour mixture to the cheese-yolk mixture in three increments and mix well so that there are no lumps.
- Start beating egg whites and lemon juice either in a stand mixer/ hand beater. Once they reach foamy stage, add sugar tablespoon by tablespoon continue beating till stiff peaks. Take care not to over beat the egg whites.
- Once done, add 1/3 of eegg whites to the yolk-flour mix, fold in gently and carefully. You don’t want to deflate the air from egg whites, so handling it gently is very crucial. A silicon spatula works best for this , just scoop the batter from the bottom and fold in the centre.
- Continue this scooping and folding with two more increments of egg whites. The final mix should look uniform pale yellow, without any obvious egg white streaks.
- Transfer the batter to an NON GREASED/NON LINED 9 inch round tin, preferably with a detachable bottom. Yes, we don’t grease/line the baking tin, as the final cake has to rise and hold it position, any non -sticky surface will serve our purpose. hence no gresing/lining of tin.I used a 9 inch bundt pan.
- Pre heat the oven to 150 degree C.
- Bake the cake for 50 minutes-55 minutes, till the surface browns, and the toothpick inserted at the centre comes out clean.
- Note:The cake is usually done in less than 60 minutes, if your internal oven temperature ( not the displayed temperature) is exactly 150 degrees. An oven thermometre comes very handy to check the internal oven temperature.In case it looks partial , bake for another 10-15 minutes. Mine was done at 150 degrees in 50 minutes.
- Do not open the door of the oven wide , as the gush of cold air will rapidly deflate the cake. Allow the cake to cool in the oven for 15-20 minutes, keep the oven door half open after that for another 10 minutes. Then gradually bring it out of the oven.
- Let the cake completely cool , slice and serve with fruits and whipped cream.