Japanese “Сotton” Сheesecake

Very airy, light, weightless, with a porous and delicate structure – Japanese “cotton” cheesecake just melts in your mouth! When you cut it, you can hear how it “hisses” with airiness.

Cook: 1 hour 30 mins

Servings: 8

Ingredients

For the test:

Cream cheese (“Philadelphia”) – 250 g
Yolks – 6 pcs.
Sugar – 75 g
Vanilla sugar – 16 g
Butter – 60 g
Milk – 100 ml
Lemon juice – 1 tbsp
Lemon zest – 2 teaspoon
Flour – 60 g
Corn starch – 25 g
Salt – 1/4 teaspoon. (pinch)

For the meringue:

Egg whites – 6 pcs.
Citric acid – 1/4 teaspoon
Sugar – 75 g

Directions

To begin with, prepare a form with a diameter of 18 cm or 20 cm. Wrap the outer edge with foil, and cover the bottom and sides with parchment paper inside.
Pour hot water into a saucepan, put a bowl in a water bath.
Place the cream cheese in a bowl.
Stir with a whisk until curd is smooth.
Divide the eggs into whites and yolks.
Add the yolks little by little to the cheese and continue stirring until the yolks are combined with the cream cheese.
Then add sugar, vanilla sugar and stir until granulated sugar is dissolved.
Add butter to milk and microwave for 1 minute. Then add the warm milk mixture to the cheese and egg mass, stirring well.
Add a pinch of salt, lemon juice, and lemon zest, stir everything well and remove from the water bath.
Mix flour with cornstarch, sift through a fine sieve.
Gradually introduce the flour mixture into the cheese base, while stirring the mass gently so that there are no lumps.
Beat the egg whites on a low speed, when foam appears, immediately add citric acid. Then increase the speed of the mixer and, without stopping whipping, gradually add a little sugar to the proteins and beat until soft peaks.
In order to preserve the airiness of the dough as much as possible, gradually, in several steps, introduce the whipped proteins into the cheese base.
Gently place the dough in a prepared baking dish.
Place it in a deep baking sheet lined with a towel.
Place in the oven. Pour hot water into the pan, about 1.5-2 cm.
IMPORTANT!!! Bake on the lowest wire rack in an oven preheated to 160 ° C (top and bottom heat, no fan) for 30 minutes. The cheesecake rises and the top is lightly browned.
Then turn off the oven and leave the cheesecake there for another 1 hour without opening the door – let the heat in the oven with the door closed gradually decrease.
If the top of the cheesecake is cracked, it means the oven was too hot or you set the cheesecake too high. Adjust the baking temperature next time. And by the way, cracks do not affect the taste in any way.
Before cutting the cheesecake, it must be completely chilled for several hours, for example, put in the refrigerator overnight.
If desired, sprinkle with icing sugar on top and decorate as you wish.
You need to cut the cheesecake with a hot knife, then wipe the knife with a napkin and cut it again.
The dessert is so tasty and delicate, airy – it just “sizzles” that it is difficult, even impossible to refuse!

Bon Appetit!

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