"This Japanese cotton cheesecake is a hybrid between a chiffon cake and a cheesecake."
Cotton Japanese Cheesecake with Cream Cheese and Blueberry Topping
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Prep time 20mins
Cook time 1hr 15mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 (8 ounce) package cream cheese, divided
- 1/2 cup whole milk
- 1/3 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 teaspoons cornstarch
- 5 large eggs, divided
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/3 cup confectioner's sugar
- 2 teaspoons rum
- 1 pint blueberries
Method
Step 1
Preheat oven to 250°F. Fill a large pie dish with about 1/2 inch room temperature water and place in oven.
Step 2
In a medium saucepan melt milk, 6 ounces cream cheese and butter without boiling the mixture. Remove from heat and add sifted flour and cornstarch. Mix well until smooth. Add yolks and mix until well combined.
Step 3
In a separate bowl beat egg whites and slowly add sugar until soft peaks form. Add ⅓ of the meringue to the cream cheese mixture. Mix slowly in a circular motion starting from the top and slowly reaching the bottom.
Step 4
Transfer to a bigger bowl and repeat with another ⅓ of the meringue. Finally add the las ⅓ of the meringue and use a spatula to mix well without deflating the batter. Line a 7-inch cake pan with parchment paper. Fill with the mixture and tap a few times to release some bubbles.
Step 5
Bake for 20 minutes. Increase the oven temperature to 300°F and bake for another 15 minutes. Open the oven door for 10 seconds and reduce oven temperature to 212°F. Continue baking for another 40 minutes.
Step 6
Turn the oven off and let the cake cool for 10 minutes. Turn cake upside down and peel the parchment paper. Turn cake again and let cool completely.
Step 7
Make the topping. Beat the remaining cream cheese, heavy cream, confectioner's sugar and rum until light and fluffy. Top the cake with the cream cheese frosting and blueberries.