This is my third attempt at making a perfect Japanese Cheesecake with an uncracked crust. The first one was deflated n the second one turned out beautifully, but I de moulded it way too fast leading to the crust sticking to my palm while inverted. The guys at home have enjoyed every other not so perfect version n were asking for more n more of these cheesy beauties.
So this third Cheese cake is a fine tuned variant of my previous flawed ones. It tastes absolutely delicious n is definitely worth trying. So here goes the recipe for melt in the mouth Jiggly wiggly Cotton soft Japanese Cheesecake.
Cotton soft Japanese sponge cake
- Cream cheese – 125 gms.
- Sugar – 90 gms.
- Unsalted butter – 25 gms.
- Milk – 50 ml.
- All purpose flour – 30 gms.
- Corn flour – 10 gms.
- Salt – 1/8 tsp.
- Eggs – 3 nos.
- Cream of tartar – 1/8 tsp.
- Lemon juice – 1/8 tsp.
- Vanilla extract – 1/2 tsp.
- Icing sugar – For final dusting (optional)
- Take Cream cheese, butter, 1/2 of the sugar n milk in a sauce pan. Heat this up n whisk till everything is melted n just combined. Do not let the mix bubble. Take the sauce pan off the heat n keep aside to lightly cool.
- Now seperate the egg yolks from the white. Take care to not break the yolk n mix with the white as this will not give the right fluffiness n jiggliness to our Cheesecake. Whisk the yolks well along with Vanilla essence n add this to the previously mixed concoction. Mix thoroughly to get an even mix. Add lemon juice n stir.
- Sieve the flour, cornflour n salt into the cake base n whisk slowly n steadily to get a smooth batter.
- Add cream of tartar to the Egg whites n whip till frothy. Now add the remaining sugar little at a time n whip till it forms stiff peaks.
- Now take small scoops of the whipped Egg whites n incorporate this into the batter. Fold slowly after each addition. Continue this process till the entire Egg white is incorporated.
- Transfer the batter into a greased n lined 6″ cake tin. The cake tin needs to be lined at the bottom n all around. I’m sharing the pics of my previous trial as well wherein I did not line the sides with butter paper. The first pic.is of that trial.
- Place the cake tin a larger tin n pour hot water all around approx.1″ from the base of the tin.( First pic. is of my previous trial)
- Bake in a pre-heated oven at 160C for approx.1 hr. 20 mins./till the Cheesecake appears risen n golden. Place the waterbath cake tin setup at the lower rack a level lower from the middle of the oven. This will avoid the cake from developing cracks at the top.( First pic. is of my previous trial)
- Once baked, keep the cake tin still in the oven for about an hour with the oven door slightly open. Doing so will avoid sudden shrinkage of the cake n subsequent cracking of the crust due to temperature variation.
- This is how it looks post an hour of baking time. The Cheesecake had slightly shrunk from the sides. So I could easily remove the butter paper at the sides without disturbing the cake.
- Once out of the oven, place in the refrigerator for atleast 2-3 hours before serving.