THE BEST Japanese Cotton Cake Recipe | How To Make Japanese Cotton Cake

Hi everybody! Всем привет! It's Alla here. Добро пожаловать! I am so excited to see you here in my channel. Today we're going to be making the most requested video recipe ever. It's Japanese cotton cheesecake. It is so fluffy, so delicious. It's a really nice mix between a sponge cake and a cheesecake. And I just call them like a little marriage together because you get both of the best worlds. so creamy literally tastes like a cloud in your mouth looks like a cloud and it's so absolutely amazing you're gonna love this recipe so much you're gonna be making this cake all the time i can't wait to share with you all my tips and tricks and now let's get baking first thing we're gonna do is prepare our baking ring it needs to be nice and tall i'm using 18 centimeter ring and about nine centimeter in height but of course you can adjust it to your preferences you want to wrap it nice and tight in foil I'm usually using double or triple foil because we don't have the bottom so I want to make sure it's nice and sealed so no water gets into my cheesecake so make sure to go around the edges and really press down your foil to seal the end and the bottom together with your cake pan then I want to go ahead and lightly spray or use butter inside your cake tin and then add parchment paper at the bottom you also want to add parchment paper on the sides to make sure you know you create that extra height even though my cake pan is tall it's always good to have that safety over here I've got my baking tray and it's deep and I'm gonna fill it up halfway through with water and place it in my oven to preheat already this is important as we're going to be baking and steaming our cheesecake first thing we're going to do we're going to whip our egg whites so in a bowl add your egg whites be really careful when you separate them from your egg yolks so you don't get any fat into the egg whites otherwise they will not whisk up you want to whisk this for a couple of seconds up to one minute until you get nice foamy mixture just like so and then you're going to start slowly adding your sugar. Now this is really important to add sugar a little bit at a time in stages so that your meringue can get nice and fluffy. So just keep going, add a little bit of sugar and whisk up and this process can take you know three to five minutes depending on your electrical whisk but at the end of the day we really want this nice and fluffy meringue just like this. Next you're going to add your cream cheese and milk into a bowl and whisk it together on low speed okay just be really careful as it can get everywhere once your milk and cream cheese have been whisked up it should be nice and creamy consistency just like so you're then going to add sugar and butter and some lemon juice which will balance the flavors perfectly then you're going to whisk it up one more time until all the ingredients are mixed through just keep mixing until you see it becomes a bit thicker over here I've got my cornstarch I sifted it through and add it into my mixture straight away so you can go ahead and do that and just keep whisking it until the mixture thickens up then lastly you want to add your egg yolks and mix everything together one more time the mixture will turn golden yellow because of our egg yolks and it will be quite liquid and creamy just like this then i usually sieve it through just to get rid of any egg bits that we don't want so place it into a bowl and sieve it through and just gently use your spatula you will see how many egg bits are there it's crazy so just discard the bits that you don't want next step is to mix our meringue together with our creamy mixture so you want to add a little bit of your meringue at a time mix it through and then add a little bit more and basically you want to keep going until you finish up with your meringue now this is really important not to do this step really slowly or too fast as if you do it too fast you will deflate the meringue meaning that your cheesecake is not going to lift up and if you do it too slow the same thing will happen the egg whites will deflate creating no rise in your cheesecake so mix it until you've got nice creamy mixture just like this and then pour this mixture into your prepared tin look at that it looks so good this is why it's important to already have everything ready then you want to shake it a little bit and you're going to take it and place it onto your tray so just open your oven and gently slide the cheesecake right in the middle of your baking tray and it's gonna go into the water remember we have the water bath that's why we sealed the bottom so tightly then you want to bake this um you know for a while you know 60 minutes sometimes 90 minutes and then once it's baked you want to open the little bit of the oven and leave it in there for another hour it's really important not to take the cheesecake out before that otherwise it will deflate and not rise up once it's done you want to gently take it out of your mold place it onto your presentation dish and you will see how fluffy it looks already and then place this into the fridge for at least four hours before eating this this is again really important step not to skip and once your cheesecake is done you want to decorate it with some icing sugar and i'll just show you how delicious and fluffy it is it cuts through so well it's so gentle and moist and oh my gosh it's literally heaven this cheesecake is like a cross between a sponge and cheesecake and a fluffy goodness cloud in your mouth absolutely amazing and you can see how springy and spongy it is decorate it how you like it and enjoy it it's so so good