Japanese Cotton Soft Funfetti Cheesecake

I chose this Japanese Cotton Soft Funfetti Cheesecake for my monthly Baking Partners challenge.

Being a cake I had only heard of in passing, one tucked away in the back of my mind (among 100’s of others) as something to make one day I was happy to be given the chance excuse to make it.

It was the unique name that first caught my attention. It proved to be a cheesecake unlike any traditional American cheesecake I’ve ever known.

Let me count the ways.

It’s quicker and easier than most cheesecakes because it doesn’t have a crust. A cheesecake without a crust? I thought the same but you won’t miss it. I promise. It’s not a mushy cake in need of a crust to hold it together.

It’s a cross between a sponge cake and a cheesecake. There’s very little cream cheese and more eggs than most – six in all giving it an airy, fluffy texture.

The “cotton soft” part of the name comes in from the addition of cake flour and cornstarch – another big difference. It makes the cheesecake sturdier and more substantial while still keeping it’s soft texture. Soft like cotton not soft like cream cheese.

If you like desserts that aren’t on the sweet side then this is for you – next time I’ll add a touch more sugar because I prefer my desserts a lot sweeter.

Compared to the full on flavor of a cheesecake with like two pounds of cream cheese in them this has just subtle hints of tanginess.

I made mine pretty with rainbow jimmies for a funfetti version.

Japanese Cotton Soft Funfetti Cheesecake

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Yield: 1 (8-inch) cake

Japanese Cotton Soft Funfetti Cheesecake

INGREDIENTS:

9 ounces cream cheese (250 g)
4 tablespoons unsalted butter (50 g/2 oz)
1/3 cup whole milk (100 ml/3 fluid oz.)
1/3 cup plus 1 teaspoon cake flour (60g/2 oz.)
3 tablespoons corn starch (20g/1 oz.)
6 large egg yolks
1 tablespoon fresh-squeezed lemon juice
6 large eggs whites
1/8 teaspoon cream of tartar
1/2 cup plus 2 tablespoon granulated sugar (140 g/5 oz)
1/4 teaspoon salt
1/2 cup rainbow jimmies, plus more for top
fresh whipped cream, for serving

INSTRUCTIONS:

  1. Preheat oven to 325 degrees F. Lightly grease and line the bottom of an 8-inch springform pan with parchment paper. Wrap the bottom in aluminum foil. Set the pan inside a larger roasting or baking pan.
  2. Melt the cream cheese, butter and milk over a double boiler, whisking until smooth and creamy. Remove from heat and cool.
  3. Once cooled fold in the flour, corn starch, egg yolks and lemon juice and mixing gently until well combined.
  4. In a separate bowl on low speed beat the egg whites and cream of tartar together until foamy. Add the sugar and beat on low 1 minute then turn up to medium and beat until soft peaks form.
  5. Add the cheese mixture to the egg white mixture and mix by hand gently until well combined. Mix in the sprinkles - careful not to overmix or they will melt.
  6. Pour the batter into the prepared pan. Sprinkle the top lightly with more rainbow jimmies.
  7. Bake in a water bath:
  8. Pour hot water into the larger pan so it reaches 1 - 2 inches up side of cheesecake pan.
  9. Bake about 1 hour 10 minutes until set in the center and golden brown. Turn off oven and leave cheesecake in there for 1 hour.
  10. Cool completely on wire rack. Remove the wire ring to serve with whipped cream. Can be served at room temperature or chilled. Store leftovers in refrigerator.

Notes:

Adapted from Diana's Desserts

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/japanese-cotton-soft-funfetti-cheesecake/

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Comments

  1. Norma - Platanos, Mangoes and Me! says

    I am definitely sending this to my granddaughter…she love baking and this is FUN!!!

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