This Japanese cotton cheesecake was again in my to-do list since 2-3 years since it was strolling on some foodie and baking groups. Goddddd.. finally I made it and super successful outcome.
The recipe is same of Malaysian ogura cake apart from adding cream cheese.
There are 4 characteristics which makes this cake perfect, if you attain them.
1.It should have smooth lightly domed surface without cracks.
3.Soft cottony texture
4.Moist souffle-like crumbs
There are chances of getting cracks on the surface due to over beating of eggs and not baking the cake in proper temperature. Be careful while beating eggs and the cake should be baked at high or 200 ° Celsius for initial few minutes to get that dome and then the remaining complete baking is done at 140 ° Celsius.
This Japanese cheesecake has golden brown colour on surface..it just enhances the beauty of this cake. I wanted the dark golden brown surface. But if you want the lighter shade, cover the cake with baking or parchment paper at the point where you get your desired golden beauty. Just place the paper lightly. Do not press it on the cake.
This recipe will give you one large 8”× 3” cheesecake. Keep all the ingredients ready at room temperature.Let me mention you that we’ll be giving steam bath to this cake.
FOR CREAM CHEESE BATTER:
250 gms cream cheese
6 egg yolks
70 gms castor sugar or powdered sugar
60 gms salted butter
100 ml full cream milk
1 tbsp lemon juice
2.5 tsp lemon zest
1 tsp vanilla essence
60 gms APF or refined flour
20 gms cornstarch
1/2 tsp cream of tartar or same quantity of lemon juice
70 gms powdered sugar
Grease the cake pan with some butter after lining with baking paper.
Take a double boiler and add milk and butter into it. As the butter melt, add cream cheese. Whisk well till fully combined.
Add egg yolks and sugar. Mix till you don’t hear the grainy sound coming while whisking. Add zest, juice and essence. Now switch off the flame.
Sift cornstarch and flour into the cheese mix well and keep it aside.
Preheat oven at 200 °C for 10 minutes. Also fill the lower tray of the OTG with water so that it gets heated too to give steam bath to the cake.
By the time prepare your meringue.
Take egg whites in a bowl. With the help of hand mixer, mix the egg whites till frothy. Add cream of tartar. Mix well. Now add sugar and beat at high till you get stiff peaks.
Fold the meringue to cheese mix batter in 3 batches. Mix very well.
Pour the batter into the greased cake pan. It will fill your cake pan till the brim leaving 1/2 inch from the top rim. Tap the gently on the counter to release air bubbles.
Transfer the pan onto the middle rack and bake for 20 minutes at 200 °C. Thereafter lower the temperature to 140 °C and bake for 35 minutes.
As I said above you can place a sheet of parchment paper on the top surface whenever you want the browning to stop.
Remember if you overcook. The cake might crack here too.
To check your cheesecake if done or not, never insert any sharp object into it as we do for our other cake varieties. Just shake a bit. If it jiggles very slightly in the middle and the sides are set, it means it is done. Centre will set while cooling.
Now as your Japanese cheese cake is done, don’t take it out of the oven instantly. Just switch off the OTG and leave the cake inside for 35 minutes more. Then take the pan out and let it cool at room temperature. Refrigerate overnight and indulge yourself the next day.
Serve your family and friends this cake traditionally with some sliced strawberries and dusted powdered sugar.