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Japanese cotton soft cheesecake, confused...

keepquiet Apr 14, 2012 04:28 PM

Hi guys n gals,
I'm confused as to what is the method to cool a Japanese soufflé cottonsoft cheesecake?, some recipe calls for the cake to be:
1) cool in the oven for like an hour ( rationale: drastic decrease in temperature will cause the cake to collapse) Eg: http://www.thecookbookchronicles.com/blog/?p=3906, http://lilyng2000.blogspot.com/2005/10/cotton-soft-japanese-cheesecake.html

while others call fr the cake to be

2) removed immediately (rationale: allowing the cake to sit in mould will Cause the cake to sink) eg: http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html, http://mybakingcottage.blogspot.com/2...

...so which is the right way to it??? Love love love Japanese style cheesecake so would totally love to be able to make it right.
Thanks all

  1. maplesugar Apr 14, 2012 08:31 PM

    I'm no expert but
    the later also links to other threads on the subject, ought to get you off to a good start.

    10 Replies
    1. re: maplesugar
      keepquiet Apr 15, 2012 12:45 AM

      Checked out the links, but they don't exactly answer my question. Sigh...

      Both cooling method sounds logical ...

      1. re: keepquiet
        buttertart Apr 15, 2012 04:13 PM

        I take mine out and let it cool on the counter in the pan. It will collapse somewhat but it's still cottony and nice.
        I think if you left it in the turned-off oven you'd get it overbaked.
        Must make one soon!

        1. re: buttertart
          keepquiet Apr 16, 2012 09:37 AM

          Hi buttertart , So you remove the cheesecake immediately once it's done baking?, do u unmould the immediately or allow it to sit in the pan?

          1. re: keepquiet
            buttertart Apr 16, 2012 10:39 AM

            Yes, immediately, and I cool it in the pan.

            1. re: buttertart
              hotoynoodle Apr 16, 2012 10:56 AM

              just recently saw some recipes for this and want to try it. thanks!

              1. re: buttertart
                keepquiet Apr 16, 2012 01:28 PM

                Buttertart: Cool, thanks. I will do as u did.

                Hotoynoodle: try it!, it's quite different from the typical American style. And let me know how it when it you did make it!

                1. re: keepquiet
                  buttertart Apr 16, 2012 02:49 PM

                  I love it, it's the only cheesecake I make any more.

                  1. re: buttertart
                    roxlet Apr 17, 2012 06:58 AM

                    I keep meaning to try this!

                    1. re: buttertart
                      keepquiet Apr 17, 2012 07:22 AM

                      Buttertart, Do you mind sharing the reicpe u use?

                      1. re: keepquiet
                        buttertart Apr 17, 2012 10:11 AM

                        8 oz cream cheese
                        3 egg yolks
                        1/4 c cornstarch
                        grated rind of 1 lemon + 2 tb juice
                        1/4 c milk or cream
                        1 tsp vanilla
                        Combine in food processor until smooth
                        3 egg whites
                        1/2 tsp cream of tartar
                        Beat to soft peaks and beat in 1/2 c sugar, beat to firm peaks
                        Fold cream cheese mixture into egg whites
                        Bake in deep 8" pan in water bath 40-45 mins at 350 deg F
                        It will inflate and fall, but the texture is wonderful, more like a spongecake than a cheesecake.

        2. roxlet Apr 14, 2012 08:09 PM

          I think if you do a search here, you will find some excellent recipes/advice from buttertart, who frequently makes Japanese cheesecakes.

          1 Reply
          1. re: roxlet
            keepquiet Apr 15, 2012 12:41 AM

            Do u have the links to buttertart's method, buttertart has a lot of post so kinda hard to find where it was posted exactly . Thanks

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