Japanese cheesecake is one of the softest cake you’ll ever have.
Japanese cheesecake was originally called Souffle cheesecake in Japan and is also popularly called Cotton cheesecake. Although, cheesecakes have a vast variety, this particular variation sure does stand out. What could be the reason, you might ask? Unlike a generic cheesecake, Japanese cheesecake is comparatively more airy and light. A regular cheesecake is famous for its dense texture and has the ability to fill you up in just a few bites.
This Cotton cheesecake is not only extremely light and easy to eat but it also possesses the original taste and flavour of a normal cheesecake. This makes it fit for everyone as it’s a combination of two very popular types of cake. It is so light that in Japan, it is very common for people to buy themselves an entire Japanese cheesecake just for one person. But don’t worry, if you want to try this delicious Japanese delight, you don’t have to go to Japan. We have listed places around you that serve this exciting cake just like you would want it.
Here’s where you can find the famous Japanese Cheesecake near you:
Sugarama (Shahpur Jat, Delhi)
Daniel Patissier (Bandra, Mumbai)
Brown’s (Ballygunge, Kolkata)
Fatty Bao (Indiranagar, Bangalore)
Cafe Hops (Online, Bangalore)
(Also Read: 10 Best Cheesecake Recipes)
You can also make this Insta-famous recipe at home through these easy steps:
1. 1 cup milk
2. 7 eggs
3. 140 gms cream cheese
4. 80 gms of butter
5. 1 1/2 tsp cornflour
6. 1/2 cup granulated sugar
7. 3/4 cup Maida / all-purpose flour
8. 1 1/2 tsp powdered sugar (optional)
9. 1/2 tsp of lemon juice/ lemon zest
Heat the milk, once it is slightly hot, add butter along with the cream cheese and switch off the flame. Let the butter and cream cheese melt in the hot milk. Don’t cook them in direct flame.
To this mix, add all-purpose flour, corn flour and mix well.
For the eggs, separate the yolks from the egg whites and keep them both aside. Add the yolk to the above ingredients and mix them all well, settle any lumps.
In another bowl, add all the egg whites. With the help of a whisker, whisk the eggs until they form a stiff peak on the whisker. Add the sugar gradually in 3-4 turns instead of adding it all at once.
Bring back the other mix and to that add the meringue (whisked eggs whites) in 1/3 portions, and carefully fold it into the batter with the help of a spatula. You can also slowly mix the both with a whisker manually. Always remember to not whisk fast when mixing the meringue into the batter as that will flatten the batter and squeeze out the air.
Once you have mixed all three portions of meringue into the batter, transfer the batter onto the oven pan. In a pan bigger than the batter pan, fill water up to 1- 2 inches and place the batter pan into it.
While baking, adding the water pan below will keep it airy and will avoid overcooking. Bake the cheesecake at 140 degree C for 40 minutes. And let it sit in the oven with the door open for 10 minutes.
Take it out and let it cool. Sprinkle powdered sugar on the top to garnish.
And you have yourself the famous Japanese cotton cheesecake at home!
Also Note: It is important to follow the steps closely as what really makes the Japanese cheesecake different from other cheesecakes is the technique used in making it. You can also improvise this cheesecake recipe by serving it with various berries and other fruits to make it taste even more delicious! Feel free to add a bunch of blueberries in the baking pan before adding the batter to give your cotton cheesecake a juicy kick on the base. Happy Baking!
About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.