today we're making a Japanese cotton
soft or souffle cheesecake here's what
you're going to need cream cheese sour
cream butter eggs flour milk vanilla
extract and sugar so this recipe is
everywhere on the web and they pretty
much all have exactly the same
ingredient list but they differ in the
methodology and we've made this
cheesecake both ways multiple times and
it's pretty much the same no matter how
you do it both methods start it exactly
the same way you want to separate your
eggs and beat the egg whites until
they're about medium peak after that
they differ completely the first method
is you want to cream together your room
temperature cream cheese butter and
sugar beat those together until they're
light and fluffy then beat in the sour
cream then beat in the egg yolks one at
a time
once that's all incorporated you want to
beat in the flour and then add the milk
in slowly a little bit at a time you
don't want to put it all in at once once
that's all incorporated stir in your
vanilla then you take the egg whites and
the first third you just mix it in don't
need to be careful you just want to get
it incorporated then the second third
you want to fold it in and then the
final third is the same sort of thing
fold it in the second method and this
works really well if you can't plan
ahead is to take the cream cheese and
the butter and put it into a heat proof
dish and put that dish over a barely
simmering pot of water add in the milk
sugar and the sour cream and stir that
until it's all melted together what's
it's all melted together you take it off
the heat and you whisk in the flour
once the flowers whisked in put in the
vanilla
and at this point it should have cooled
enough that you can put it in the egg
yolks without worrying about them
cooking whisk those in as well
then same sort of deal you take your egg
whites first third goes in mix it in
really quickly you don't need to be
careful then fold in the second third
and fold in the final third
your next decision is are you going to
bake this in a regular six inch cake tin
or are you going to use a springform pan
if use a springform pan you need wrap it
up in tin foil really well so that it
doesn't leak in either case you put it
into another baking pan
and you're going to cook this in a
memory so you pour in your hot water and
then stick that in the oven this cooks
in a very slow oven about 325 degrees 45
minutes once that time is up turn the
oven off and open the door just a crack
and leave the pan in there for about
another half hour and that's it it's
cooked and at that point well it's still
a little bit warm you want to get it out
of the pan while you still can put it on
a plate and stick it in the fridge for
an hour too just so that it firms up
completely this is a fantastic
cheesecake but it's not a cheesecake
like most North Americans are used to it
is really more of a souffle it's very
light very Airy it's fantastic give it a
try hope you enjoy it thanks for
stopping by see you again soon
you