Chocolate Layered Japanese Soft Cotton Cheesecake -BP Challenge

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There are many recipes which I have bookmarked & written down thinking I will make it someday. But that someday never comes. Japanese Soft Cotton Cheesecake by Dianasdessert is one of the many recipe lying in my  book since 5 years

Thanks to our Baking Partner Challenge this month given by Swati & Reeni , this recipe had the chance to come into making.

As the name suggest the texture of this cheesecake is soft like cotton & melts in the mouth.

I had started making this cheesecake thinking to give a marbling effect but as I always say – It is not necessary that you get what you think. Interruptions, circumstances… well in all I can say I just  put the cake in the oven forgetting to swirl my coco & plain cheesecake batter.

 So the result we have is  simple layered chocolate cheesecake. But guys, this is also not too bad. End result is still delicious.

Now to the recipe.
I have halved the original recipe.First of all start with preparing your spring-form tin.

 
  1. Grease & line the bottom & sides of the pan with the baking paper
  2. Take a large piece of aluminium foil & cover the tin on all the side
  3. Aluminium foil has to be covered in such a way that water does not seep inside
  4. Sprinkle a bit of plain flour on the bottom

Now to preparing the Cheese cake Batter

1,2,3   In a double boiler melt cream cheese, butter & milk. Remove from heat & cool completely.
4,5,6   Fold in yolks, lemon juice & cornflour & flour
7.       Prepared batter
8.       In a separate bowl, whisk the egg whites with cream of tartar until foamy
9,10   Add in sugar in two parts & whisk till soft peaks.
11.    Fold in whipped egg whites with the the yolk mixture.
12.    Not take 1/3 part of the prepare cheescake mixture & mix 2 tbsp of cocoa powder. Keep aside.  
        Pour the remaining half part of the in the prepared springform pan. Next spread over the cocoa 
        mixture & the remaining batter.
 
Baking the Cheesecake
 
  1. Bake the Cheesecake in waterbath for 1hour @ 160 degrees or until golden brown & set.

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Serves: 6
Ingredients

I
25 gm butter
125gm cream cheese
50 ml fresh milk
 
II
1/2 tbsp. lemon juice
30 gm superfine flour
10 gm cornflour 
 2 pinches salt
III
70 gm sugar
3 egg whites
 
2 pin pinches. cream of tartar

Method:

 
  1. In a double boiler melt cream cheese, butter & milk.
  2. Remove from heat & cool completely. 
  3. Fold in yolks, lemon juice & cornflour & flour.Keep aside.
  4. In a separate bowl whisk the egg whites with cream of tartar until foamy
  5. Add in sugar in two parts & whisk till soft peaks.
  6. Fold in whipped egg whites with the the yolk mixture.
  7. Not take 1/3 part of the prepare cheescake mixture & mix 2 tbsp of cocoa powder. Keep aside.
  8. Pour the remaining half part of the in the prepared springform pan.
  9. Next spread over the cocoa mixture & the remaining batter
  10. Bake the Cheesecake in waterbath for 1hour @ 160 degrees or until golden brown & set.
  11. Cool the cheescake completely @ room temperature.
  12. Keep it in fridge for 2 -3 hours before serving.

19 thoughts on “Chocolate Layered Japanese Soft Cotton Cheesecake -BP Challenge

  1. You did so good in the challenge and as I see the same by others, here comes your version. One which is different and I like the spongy creamy cheese on top. The choco layer in between is not overpowering as its only a thin layer but its good. Again different from those I have seen earlier. Great outcome and fabulous.
  2. Featherlight cheesecake is always a challenging one to bake and glad that I'm learning great tips from you.

    Nice to know you via blogging. I'm now your latest follower and hope to hear from you soon :D

    Zoe

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