Japanese Cheesecake (cotton cake)
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 250 g philadelphia or similar
  • 100 g fresh cream
  • 150 g sugar
  • 60 g butter
  • 6 eggs
  • 50 g flour
  • 30 g cornstarch
  • a teaspoon of baking powder
  • lemon zest grated
  • ½ vanilla bean
  • pinch of salt
  • powdered sugar
  • bluberrries or other fruits
  1. Preheat the oven to 200°C
  2. In a small pot over medium heat, melt the cream cheese, whisk until smooth.
  3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until combined.
  4. Add half of the sugar, sift in the flour and the cornstarch, whisk until smooth and there are no lumps.
  5. In a small pot melt the butter with the fresh cream and add to the cheese mixture, mix well.
  6. Add a pinch of salt, vanilla and the grated lemon zest.
  7. In another large bowl, beat the egg whites until soft peaks form.
  8. Gradually add the rest of the sugar while continuing to beat until stiff peaks form.
  9. Combine the egg whites and cheese mixture stirring very carefully.
  10. Grease the bottom of (22 cm) round cake pan, then line the bottom and sides with parchment paper.
  11. Pour the batter into the pan.
  12. Place the pan into a larger baking dish. Fill the larger pan with about 2 cm high hot water.
  13. Bake for 15 minutes, then reduce the heat to 160°C, and bake for another 15 minutes, ( DO NOT OPEN THE OVEN DOOR)
  14. Turn off the oven and leave the cake in the oven for 40 minutes (DO NOT OPEN THE OVEN DOOR)
  15. Remove the cake from the oven, let it cool.
  16. Put the cake into the fridge for 4 hours.
  17. Dust the top of the cake with powdered sugar, and serve with fresh blueberries!
Recipe by Fugassa & Caffè at http://anikoszabo.eu/cheesecake-giapponese-cotton-cake/