It’s another Valentine’s Day wedding anniversary (our 29th).
No trips or dining out this year because we both have miserable colds, but there will be a treat to mark the event.
I haven’t made any type of cheesecake in over twenty years, and this recipe caught my attention with its name: “Japanese Cotton Cheesecake”.
It looked to be a more involved recipe than I ordinarily make, and frustrating that it took two hours for the eggs, butter and cream cheese to warm up on the counter.
It was worth it! The result was light and fluffy, needing no additional embellishment for my taste – but my husband Dan insisted on topping his slice with the wild grape jelly that my Mom made for us last summer.
Notes on the Recipe, Tips and Tricks from Trang of RunAwayRice
· Eggs are easier to separate when they are cold.
· Keep the paper lining to no more than 4 inches tall. Too much paper will prevent the top of the cake from browning.
· The water bath is essential for keeping the cake moist.
· This is one recipe where over-baking is okay. Depending on your oven it may take up to 1 1/2 hours.
· If your cake cracks on top, the heat is too high or the cake is too close to the heating element.
· The cake will shrink. Leaving it in the oven after it’s done helps to minimize some of the deflating.
· Refrigerate the cake for at least 4 hours. The cold sets the cream cheese and greatly improves the flavor and texture.
|Japanese Cotton Cheesecake|
Gluten-free “Cotton” Cheesecake
Adapted from a recipe published on RunAwayRice
5 Large Eggs (separated, at room temperature)
1/4 tsp. Cream of Tartar
1/4 Cup White Sugar
8 oz. Cream Cheese (room temperature)
1/2 Cup Redbarn Creamtop Milk
1/4 Cup Unsalted Butter (room temperature)
Another 1/4 Cup of Sugar
1 TB Lemon Juice
1/4 Cup Gluten-free Flour (I used Cup4Cup)
2 TB Cornstarch
Equipment: 8-inch Springform Pan
Preheat oven to 315f
Line the pan with parchment paper. Wrap the outside with aluminum foil to make it waterproof.
Add an inch of water to a larger pan and place on the lowest oven rack.
Beat egg whites until foamy. Add cream of tartar.
Gradually add 1/4 cup of sugar and continue until soft peaks form.
In a separate bowl, beat cream cheese and milk until smooth.
Beat in butter, ¼ cup sugar and lemon juice.
Mix in flour and cornstarch.
Beat in yolks to create a smooth batter.
Gently fold 1/3 of the whites into the batter at a time.
Pour into pan. Smooth top and tap on the counter to remove any big air bubbles.
Place pan into the water bath and bake for 1 hour and 10 minutes.
Check for doneness with a toothpick. It should come out clean.
Bake for an additional 10-12 minutes to brown the top.
Turn off oven, open the door slightly and let the cake cool in the oven for 1 hour.
Remove cake from the pan and refrigerate for at least 4 hours.
Serve with fruit, chocolate sauce, or whipped cream.