Cheesecake "Japanese Cotton": recipe, ingredients, taste

Today we will prepare cheesecake "Japanese cotton". What taste does this dessert have? Well, certainly not cotton wool! Cotton makes it a structure. Delicate, airy, lush - this dessert is more like a biscuit than a cheesecake. And why is it Japanese? Despite the fact that even in the Land of the Rising Sun the dish is called "Chizukeki" (which is a phonetic tracing paper from the English name of this kind of baking), the homeland of dessert is still Japan. Of course, the main ingredient in it is cheese. But in the Japanese cheesecake, it is so tender that it is more like a cottage cheese casserole or an omelet cooked for a couple of whipped eggs. The dessert turns out so tender that it melts in the mouth. And this is not a romantic metaphor. Really melts. But enough introductions. We put on apron and start cooking. In this article you will find three recipes. All of them require approximately one and a half hours of time.

Ingredients

Despite the fact that the structure - lush, porous, tender - cheesecake "Japanese Cotton" more like a biscuit, the products on it are required as a classic cheese cake. We need a 200-milliliter glass of milk, six eggs, one hundred and forty grams of granulated sugar. The butter must be pre-softened to room temperature. It will need only sixty grams. So this dessert will not be costly. We also need sixty grams of flour and 20 grams of starch. But not potato, but corn, because cheesecake is Japanese. And most importantly - cheese, three hundred grams. It should be fatty, creamy. Ideally, this is mascarpone. In terms of import substitution, a neutral "Philadelphia" or simply fat cottage cheese will do. From the equipment we reserve a removable form of a small diameter. For the above ingredients, it is quite suitable for twenty centimeters. The method of preparation is approximately the same as in other cheese pies. Only in the classic home cheesecake does not separate eggs into proteins and yolks. And we should do this for Asian dessert.

Cheesecake "Japanese Cotton": recipe authentic

In a metal saucepan spread the creamy cream cheese. Fill with milk. We put the tank in a water bath. During the heating process, we prevent that both ingredients are completely mixed and a semi-liquid mass is obtained. We must ensure that it does not become very hot. Remove from the heat, add oil. Stirring. We beat the yolks with forty grams of sugar. This lush white mass is introduced into the cheesecake dough. Proseivam in the bowl is also flour and starch. We knead so that no lumps remain. In a separate container, whisk the proteins with the remaining amount of sugar. When the mass reaches the soft peaks, we introduce into the dough. But be careful not to fall. We knead our cheesecake "Japanese cotton".

Bakery products

The most important thing in this stage is to achieve the complete tightness of the mold with the test. After all, it will need to be placed in a large container filled with water. To do this, the mold should be tightly wrapped in several layers of foil. Including the bottom. The inside of the form is lined with cooking paper. But this is done to ensure that the ready-made cheesecake "Japanese cotton" does not stick to the walls. Preheat the oven to one hundred and fifty degrees. On a baking sheet or in another wide container, suitable for the oven, pour hot water to a height of approximately the thickness of the finger. In the prepared form, pour the dough. We put in the oven for an hour and twenty minutes. After turning off the oven let it cool down completely. We put it in the refrigerator for an hour or two. Sprinkle with powdered sugar and serve it to the table. Separately we put kremanki with jam or fresh berries.

The second recipe for "Japanese cotton"

It differs from the first only in that, at the very first stage, we do without a water bath. Mix the cold milk (180 grams) with cream cheese cream with a blender. Oil (about 70-80 g) needs to melt. In yolks should be added more sugar than in the previous recipe - fifty grams. Plus, you can season it with vanilla or grated lemon zest. After the connection with the cheese-milk basis, we will slightly mass the mass with a whisk. Add the flour mixed with starch. We knead until the lumps disappear completely.

Let us adopt proteins. They should be brought to soft peaks. It is this consistency of whipped with sugar proteins that make cheesecake "Japanese cotton" high, lush and tender. We introduce them in the basis very carefully, in three or four steps. The form is prepared, as in the previous recipe. It is important that a dense parchment paper stick out above its walls, so that the test could be taken to a higher place. We put the shape and a pan with water on the very bottom of the oven heated to a hundred and fifty degrees. We bake for about an hour.

The third recipe: ingredients

This is more expensive, festive cheesecake "Japanese cotton". The recipe suggests taking two hundred and fifty milliliters of milk and 50 ml of creamy fat, 250-300 g of cream cheese (Philadelphia or mascarpone), seven eggs, a plate of dark chocolate (natural), one hundred grams of flour and about the same amount of butter. It will take an incomplete teaspoon of citric acid. To sweeten the dessert you will need one hundred and fifty grams of ordinary sugar and two sachets of vanilla. To decorate the cheese pie, we store fresh berries of strawberries or raspberries. Cream in this list of recipes can replace fatty sour cream, thrown overnight at gauze. Instead of "Mascarpone" you can use your home cottage cheese. But it should be previously stretched to a creamy state.

How to prepare a festive "Cotton" cheesecake

Boil the milk and dissolve the oil in it. In a separate bowl, whisk together the mascarpone (or cottage cheese) and sugar. One by one we add yolks. Beat. We add a little chilled, but still hot milk. We pour two packets of vanilla sugar. Switch the mixer to medium speed. We introduce sifted flour. We change the nozzles of the mixer from the corolla to the spiral. We beat the dough until the lumps disappear. Then let it cool down completely. Whisk the whites. To make them elastic, add a little sugar and citric acid. A thick protein foam is mixed with the cheese base. The form is prepared similarly to the previous recipes, but the parchment is additionally lubricated with margarine. We put the "Cotton" cheesecake in a preheated to one hundred and eighty degrees oven. We cook for about an hour. The edges of the finished pie should blush, but the middle - to remain moist and sway slightly when shaking the shape. We divide the cream equally. One half whisk with berries, and the other - with melted chocolate bar. Using a syringe, decorate the cake.

Is it possible to participate kitchen assistants?

Of course! You can make cheesecake "Japanese cotton" in a multivark and bread maker. In the first device is even easier - do not be afraid that the integrity of the form will be violated. We prepare the dough according to one of the recipes given above. It must be airy, lush. Take the baking paper and cut out of it a circle, in diameter coinciding with the size of the bowl of your multivark. Lubricate this parchment with butter on both sides. We put in the bowl multivark. Cut out two large strips of parchment. We stack them crosswise. The tips of the paper should protrude slightly above the walls of the bowl. Pour the dough. We put the "Bake" mode and prepare the hour (for "Redmond" it's enough for fifty minutes). At the end of the program, in any case, do not open the lid. We'll wait another hour. Cooled cheesecake is extracted from the bowl with the help of strips of paper and put in the refrigerator for the night, wrapped in a culinary film.

Reviews

Originating in Greece as a "placenta pie", cheesecake has become the national pride of the culinary experts of the United Kingdom and the United States. And so, after visiting Japan, he returned to us with the interesting name "Cotton". In America, where cheese cakes are very popular, it is called "Cotton Japanism Sponge Cheesecake." "Japanese cotton" reviews are characterized as biscuit by structure. In the section, the spongy cake (why the word "sponge" in the name), porous, light, almost weightless. But unlike biscuit it is not dry at all. The moisture of the cheese is felt in the taste, which, as noted by the reviews, is simply remarkable. As for the ingredients, all of them, except mascarpone, of course, are not very expensive. And if you have a powerful mixer at your disposal, cheesecake does not take much time and effort from you.