cotton cheesecake

"The light texture of this Japanese-inspired cheesecake pairs perfectly with sticky, sweet plums," says Jamie.

Jamie Oliver's cotton cheesecake with honey plums

cream cheese,

eggs, separated

milk

unsalted butter, melted

tsp vanilla extract

lemon juice

caster sugar

plain flour

tbs cornflour

tsp cream of tartar

plums, halved, stones removed

honey

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5348771529001-5977439743001

Japanese Cotton Cheesecake is the fluffy, lighter, and jiggly version of a classic cheesecake. It&#039;s mildly sweet, tangy, rich just like a good classic cheesecake, but has the texture of a soft, airy cloud.

Japanese Cotton Cheesecake

cream cheese ((or usually 1 block))

unsalted butter (, melted (or ½ stick))

sugar

all-purpose flour (, spooned and leveled)

cornstarch

heavy cream ((or whole milk))

lemon lemon

Tablespoon lemon juice ((about ½ lemon))

vanilla extract ((optional))

salt

Preheat the oven to 400°F, line the 8x3 round cake pan with parchment paper on both the bottom and sides, and prepare hot water and pan for water bath*.*You can make a water bath by lining a pan, that&#039;s larger than the pan that you will be using for the cheesecake, with a towel and filling it up with hot water. The pan should be able to hold enough water to go half way up the side of the cake pan for the cheesecake.*

In a heatproof bowl over a simmering pot of water (or a bain-marie), add the block of cream cheese and whisk until soft and smooth. Whisk in the melted butter until evenly combined.

Add a couple of egg yolks to the mixture at a time while whisking between each addition until all the yolks are incorporated. Whisk in the sugar.*Make sure to not overheat the mixture or it&#039;ll curdle! If the mixture feels too hot, take it off the simmer water and keep whisking*

Sift the flour and cornstarch into the mixture and whisk until just combined and no more lumps are visible.

Add the remaining ingredients (lemon zest and juice, cream, salt, and vanilla) and whisk to combine.Remove from the simmering water. Set aside until needed.

In a clean mixing bowl, beat together egg whites and lemon juice on medium speed until completely frothy. Once frothy, slowly add small amounts of sugar to the egg white while continuing to beat on medium speed. Increase the speed to medium high and whip the meringue until it reaches a soft medium peak. The meringue should be able to form a peak, but the peak will hook.*DO NOT over-beat the meringue!*

Transfer ⅓ of the meringue to the cheesecake batter base and whisk it until the batter is homogenous. Add another ⅓ of the meringue to the batter and this time, gently FOLD the meringue into the batter until just incorporated. Repeat with the remaining ⅓ meringue.

Pour the Japanese cheese cake batter into the parchment lined 8x3 round cake pan and tap the pan on the table a couple of times to remove large air bubbles.

Place the cake pan with the cheesecake batter inside the large pan lined with towel. Fill the pan with hot water, half way up, the 8x3 cake pan.*Make sure to not get any water in the batter!*

Bake the cheesecake at 400°F for 15 minutes then turn the oven temperature down to 300°F. Bake the cheesecake for another 25-30 minutes or until the cheesecake is golden brown on top and an inserted toothpick comes out mostly clean.

This step will help with keeping the cheesecake wrinkle free and prevent a huge shrinkage:Turn off the oven and keep the cheesecake in the oven for 15 minutes with the oven door closed. After the 15 minutes, remove the water bath, but keep the cheesecake in the oven with the oven door cracked for 30 minutes.

Remove the Japanese cheesecake from the oven and carefully remove it from the cake pan. Unwrap the side parchment and let the cheesecake cool on a wire rack at room temperature.

You can enjoy the cheesecake while it&#039;s warm, room temperature, or chilled. We recommend chilling the cheesecake for at least 1 hour in the fridge for best flavor.

A melt-in-your-mouth cotton cheesecake dish inspired by Flour Bakery! This sponge-cake like dessert is a decadent treat you can treat your taste buds to.

Boston&#8217;s Flour Bakery&#8217;s Cotton Cheesecake Hack Recipe

cream cheese

Greek-style yogurt

eggs

unsalted butter

lemon zest

cake flour

cooking spray

water

tsp confectioner’s sugar

raspberry jam

Step 1.1

Preheat your oven to 400 degrees F. Grease your 8-inch springform cake tin with cooking spray and line with parchment paper on all sides.

Step 1.2

Step 1.3

Place a mixing bowl on top of the boiling water, then add the cream cheese. Whisk until the cheese has melted and turned smooth. Ensure that the water does not touch the bottom of the bowl.

Step 1.4

Add yogurt or sour cream and butter. Continue whisking until combined, then transfer the bowl away from the boiling water. Set aside the water.

Step 1.5

Add lemon zest, vanilla, egg yolks, salt, and 3 tablespoons of sugar. Whisk until sugar has completely dissolved and is evenly incorporated.

Step 1.6

Step 1.7

In a bowl with a stand mixer, add your egg whites into it and beat until you achieve soft peaks.

Step 1.8

Gradually add the remaining sugar into the egg whites while beating. This will ensure that the sugar will be melted and evenly incorporated into the egg whites.

Step 1.9

Lastly, fold the egg white mixture into the egg yolk mixture until evenly incorporated. Then, transfer into your lined cake tin, then into a roasting tray.

Step 1.10

Pour enough hot water into the roasting tray until it covers one-quarter of the cake tin.

Step 1.11

Bake for roughly 35 to 45 minutes until the cake top turns golden and springs back when lightly pressed.

Step 1.12

Turn off the oven and allow the cake to cool while in the oven, at least for 2 hours. This will prevent the cake top from cracking.

Step 1.13

Remove the cake from the cake tin, including the parchment paper, and keep chilled for at least 2 hours until cooled down completely.

Step 1.14

Use some dinner plates and invert the cooled cheesecake to remove the parchment paper underneath, then invert back.

Step 1.15

Before serving, dust the whole cake with confectioner’s sugar. Portion accordingly and serve with jams or fresh fruits.

No need to take a drive to Boston or hop on a plane just to try out the famed Cotton Cheesecake of Flour Bakery! Commonly known as souffle or Japanese cheesecake, this classic melt-in-your-mouth goodness has a light lemon flavor meld into a sponge-like cake texture. In this recipe, you can recreate the airy and soft cheesecake at home and perfect your own version using some of the hacks below!  

🔴 Check the full recipe on how to make Boston's Flour Bakery's Cotton Cheesecake Hack here: https://recipes.net/dessert/cheesecake/bostons-flour-bakerys-cotton-cheesecake-hack-recipe/

Ingredients: 
1 cup cream cheese
½ cup Greek-style yogurt or sour cream 
5 pcs eggs at room temperature, yolks and whites separated
3 tbsp unsalted butter at room temperature
Zest of 1 lemon
2 tsp vanilla extract
¼ tsp salt
½ cup granulated sugar, divided
½ cup cake flour
Cooking spray
Water, for boiling
 
To serve:
Confectioner’s sugar
Raspberry jam or any jams or fresh fruits of your choice 

⬇️ How to make Boston's Flour Bakery's Cotton Cheesecake Hack ⬇️
0:10 Preheat your oven to 400 degrees F. Grease your 8-inch springform cake tin with cooking spray and line with parchment paper on all sides. 
0:19 Prepare water in a saucepot for boiling. 
0:26 Place a mixing bowl on top of the boiling water, then add the cream cheese. Whisk until the cheese has melted and turned smooth. Ensure that the water does not touch the bottom of the bowl.
0:41 Add yogurt or sour cream and butter. Continue whisking until combined, then transfer the bowl away from the boiling water. Set aside the water. 
0:59 Add lemon zest, vanilla, egg yolks, salt, and 3 tablespoons of sugar. Whisk until sugar has completely dissolved and is evenly incorporated. 
1:24 Fold in the flour and set it aside. 
1:34 In a bowl with a stand mixer, add your egg whites into it and beat until you achieve soft peaks.
1:39 Gradually add the remaining sugar into the egg whites while beating. This will ensure that the sugar will be melted and evenly incorporated into the egg whites. 
1:48 Lastly, fold the egg white mixture into the egg yolk mixture until evenly incorporated. Then, transfer into your lined cake tin, then into a roasting tray. 
2:18 Pour enough hot water into the roasting tray until it covers one-quarter of the cake tin. 
2:23 Bake for roughly 35 to 45 minutes until the cake top turns golden and springs back when lightly pressed. 
2:26 Turn off the oven and allow the cake to cool while in the oven, at least for 2 hours. This will prevent the cake top from cracking. 
2:33 Remove the cake from the cake tin, including the parchment paper, and keep chilled for at least 2 hours until cooled down completely. 
2:46 Use some dinner plates and invert the cooled cheesecake to remove the parchment paper underneath, then invert back.
3:05 Before serving, dust the whole cake with 2 teaspoons of confectioner’s sugar. Portion accordingly and serve with 2 tablespoons of jams or fresh fruits per serving. 

🔴 For more recipes: https://recipes.net/
🔴 For more cheesecake recipes: https://recipes.net/dessert/cheesecake/

#cottoncheesecake #cottoncheesecakerecipe #flourbakerycheesecake #japanesecheesecake #cottoncheesecakeflourbakery

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