How To Make Cotton Cheesecake? After watching some of my previous episodes, I find out that I haven’t been making any desserts for a while.
So today we are going to make one, a Cotton Cheesecake.
The ingredients are simple. They are cream cheese, butter, milk, eggs, cake flour, corn starch and caster sugar.
Even though the ingredients are very easy to prepare, but somehow I think it is very likely to fail this basic cake.
It requires patience and care, and a lot of attention.
First, separate the eggs.
Use fresh eggs if possible. The fresher the eggs are, the harder to break the egg yolks.
Make sure you don’t have a tiny bit of egg yolk mixed in the egg whites.
To do that, use a separate bowl to break eggs.
How To Make Cotton Cheesecake?
Add in egg white one by one to a large whipping bowl after checking its purity.
Set them aside when you are done.
Make a double boiler by placing a bowl on top of a pan of simmering water.
Make sure the bottom of your bowl is sitting on the steam from hot water.
Put cream cheese, milk and butter in the bowl.
Combine and mix well on the warm steam.
Let them sit and melt into a smooth cream batter.
Then add in the egg yolks one by one.
Give it a quick stir after adding each egg yolk.
Use your balloon whisk.
Mix well until the batter is smooth without lumps.
Sift cake flour and corn starch.
Add half of the mixture into the batter first and then another half.
Continue to stir evenly using a balloon whisk.
It should be very smooth when it is done.
You can sift the batter if you are worried about lumps.
Then it is done.
It may still be a little warm now.
So let it sit in the fridge to cool for about 20 mins.
It will become a bit thicker afterwards.
[Let it sit to cool in the fridge for about 20mins until it is colder than room temperature and the batter becomes thicker.] Then it will be easier to combine with the meringue.
Let’s prepare the cake pan while waiting.
Use a small piece of butter to grease the cake pan.
Doing so is because I am not using a nonstick pan. So greasing butter will prevent sticking.
It is better to use a nonstick pan for this cake.
Nonstick cake pan keeps a cake from cracking, and will help it maintain a beautiful shape after unmold.
Line the pan with parchment paper
You don’t want to use a cake mold with removable base.
This is because we are going to use water bath method to bake the cheesecake.
It will be very likely to leak if there is a removable base.
Some people may suggest wrap the pan with aluminum foil to seal out the water.
But according to my experience, the steam may still find a way to sneak in.
When the batter is almost cooled down, whip the egg whites.
Add in half of the caster sugar first.
Whip the egg whites until bubbly, then add in the remaining sugar.
We want to reach a foamy and stable stage without large air bubbles in it.
So don’t whip on high speed.
I am using a stand mixer, and following a 4 to 6 and back to 4 motion.
It takes for about 2-3 mins.
The time period may vary based on different machine powers.
Pay attention not to over whip. This is very crucial to the success of baking cheesecake.
Just whip until it reaches soft peak stage.
Everyone may have his or her own opinion about when exactly is the soft peak stage.
For me, soft peak stage is when the peaks flop over if you lift the whisk, and the shape won’t hold up.
The tip will droop if shaken off. Meaning that the egg whites are still a little runny.
Then that’s it. Don’t beat further until the meringue forms firm or stiff peak.
That will make the cake crack.
Then remove the batter from the fridge.
Preheat the oven to 160 C/320 F.
Combine 1/3 of the meringue into the batter first.
Mix well using a rubber spatula.
At this point it should be very easy to mix the two together.
If not, then you might have over whipped the meringue.
Then transfer the remaining meringue to another large bowl.
Pour the batter over to the meringue.
Fold it in with a spatula.
Folding means that you cut in the batter, scrape from the bottom, and fold to the top.
Turn your bowl after each folding motion.
Repeat this process.
Don’t work with the batter like beating an egg.
The cheesecake batter is easy to work with.
Don’t worry about knocking out the air bubbles.
If it happens, then you might have whipped egg whites improperly.
Or it is because the batter is too warm.
Otherwise it should be easy to mix this batter.
Mix in a quick and gentle manner.
Pour the batter into a cake pan.
At this point the batter is very smooth and velvety without air bubbles.
I have mentioned before that please use a cake pan without removable base.
If you don’t have round shape cake pan, you can also use a loaf pan.
As long as its base is not removable.
Then find a large roasting pan.
Set the cake pan inside the roasting pan, and pour cold water to the base around the cake until the water reaches 1-2 cm high.
Then set them at the bottom level in the oven.
Bake for about 20 mins under 160C/320F.
We want the cake to firm up on the surface under this temperature.
[Bake for 20mins in a preheated 160C/320F oven.]Then it gets brown a little. The temperature inside the oven will slightly go down because of the water.
The cheesecake looks like this after 20 mins.
Since we didn’t whip the egg whites for too long, the cake has rised gradually.
You don’t want the cake to pop up on the surface, but rise gradually like this.
Turn down the temperature to 130C/266F.
Continue to bake for 1 hour.
If you can only find a cake mold with removable base,
[Bake for another 60 mins. The time period and temperature may vary depends on different machines.] then place a steamer/wire rack in the roasting pan.
Add in water, and make sure your mold base doesn’t touch the water. This works too.
But the cake will still be very likely to crack in this way.
Now it is 15 mins away from done, and the cheesecake looks like this.
It rises a little more than the pan.
But not too much to cause cracking.
Don’t get it out of the oven right now.
Turn off the oven, and leave it inside with the oven door slightly opened.
Use a spatula or other tools to keep the door open, then leave the cheesecake inside for another 30 mins.
[Let the cheesecake sit inside until stable to prevent shrinkage.]It is very fragile at this point, so staying inside the oven help stabilize the texture.
Take it out of the oven to unmold after 30 mins.
Now you can see a little gap between the pan and the cheesecake.
Use a flat surface or a plate, place it on top of the mold, and invert the cake.
Gently giggle the pan, and it will come off.
Find another plate, place it on top of the bottom of the pan, then flip over again to unmold.
Make sure you do this quickly so that the cake surface doesn’t stick on the plate.
Allow the cheesecake to come to room temperature.
Then place it in the fridge to cool.
I like to leave it overnight and serve the next day.
Before serving, dip a knife in hot water to make neat slice.
It tastes much better after refrigeration.
Japanese/cotton cheesecake is a very basic and common dessert.
But not to fail requires time and details.
For cracking, it is probably because of improperly whipped meringue, wrong baking temperature or a wrong bakeware.
I don’t have too much time to elaborate because of the time limit in this video.
If you are interested, you can go to my website and see a full report about cracking and other baking failures.
The cheesecake tastes moist and light after refrigeration.
It melts in your mouth, and it is not very heavy.
It must be very hard to resist this cake.
I hope you enjoy this tutorial.
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