Fluffy Japanese Cotton Cheesecake with Mascarpone

Delicate and airy sponge cake that always turns out great! This Japanese cotton cheesecake can be served as a dessert on its own by simply sprinkling with powdered sugar. The cake tastes more like a soufflé than a classic sponge cake.
cook time: 2h 20 min
Caleb Huxley
Fluffy Japanese Cotton Cheesecake with Mascarpone

Nutrition Facts (per serving)

291
Calories
20g
Fat
20g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Sugar 140 g
Wheat flour 70 g
Butter 70 g
Milk 180 g
Corn starch 25 g
Vanillin 1 tsp
Eggs 6 pc
Mascarpone (Mascarpone, Philadelphia or regular cream cheese) 300 g

Recipe instructions

Step 1

Step 1
How to make Japanese cheesecake? Prepare all the necessary products according to the list. They should be at room temperature, so take the time to do this ahead of time. Remove everything from the refrigerator and leave it in the kitchen for a couple of hours. Instead of mascarpone, you can use any creamy soft cheese. Prepare the required form. I have a detachable one, with a diameter of 20 cm. You need to wrap it on the outside with foil so that water does not flow inside. Line the inside of the bottom and sides of the pan with parchment.

Step 2

Step 2
Wash and dry raw chicken eggs. Separate the egg yolks from the whites.

Step 3

Step 3
Combine mascarpone, any cream or curd cheese (I use curd cheese for baking from Hochland) separately in a bowl with milk. Mix everything with a spoon.

Step 4

Step 4
Beat the cheese and milk mixture with a blender or mixer until smooth, being careful not to splash the surface of the table. Do not immediately turn on high speed.

Step 5

Step 5
Melt the butter in any way convenient for you. This can be done on the stove or in the microwave. Add melted butter to cheese and mix well. Donʼt worry about it being hot, itʼs okay.

Step 6

Step 6
Pour 50 grams of sugar and vanillin into the egg yolks using the tip of a knife. Beat them into a fluffy light mass with a bowl or blender.

Step 7

Step 7
Now carefully add the whipped yolks to the cheese mixture.

Step 8

Step 8
And stir the mixture until smooth.

Step 9

Step 9
Sift the flour with starch and add it in parts to the cheese-egg mixture. Lightly beat with a mixer when the dry ingredients are wet (this will prevent the flour from spraying in different directions).

Step 10

Step 10
First beat the whites into a soft foam. Gradually, in a thin stream, add the remaining sugar to them. Continue beating until the whites thicken and the sugar is completely dissolved.

Step 11

Step 11
In several additions, fold the whipped whites into the dough, mixing it from bottom to top with even and smooth movements.

Step 12

Step 12
You should get a homogeneous fluffy mass. Preheat the oven to 150 degrees.

Step 13

Step 13
Pour the batter into the prepared baking dish. Place the form itself on a baking sheet. Pour 1.5 cm of water into the pan. Bake the Japanese cotton cheesecake until done. It took me about 1.5 hours. Determine the exact baking time based on your oven! Then remove the pan from the oven and let the cheesecake cool. After this, remove from the mold.

Additional rubrics

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