Japanese Cotton Cheesecake Recipe
This Japanese Cotton Cheesecake is light, airy, and perfectly fluffy. Unlike traditional cheesecakes, it has a soft, mousse-like texture that almost melts in your mouth. It’s a perfect dessert for anyone who loves cheesecake but wants something less dense and more delicate. The Japanese method of preparation results in a cheesecake that’s both creamy and light, with a subtle sweetness and a beautiful golden-brown top.
Ingredients:
- 1/2 cup (120g) cream cheese (softened)
- 1/4 cup (60g) unsalted butter (softened)
- 1/2 cup (120ml) milk
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon lemon juice
- 5 large eggs (separated)
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
Instructions:
- Prepare the pan: Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper. To ensure a perfect shape, wrap the outside of the pan with aluminum foil to prevent water from leaking during baking.
- Melt the cream cheese mixture: In a heatproof bowl, combine the cream cheese, butter, and milk. Heat the mixture in a double boiler or in the microwave in short intervals, stirring until smooth and well combined. Remove from heat and add the lemon juice. Set aside to cool slightly.
- Mix the dry ingredients: In a separate bowl, sift the flour and cornstarch together.
- Prepare the egg yolk mixture: In a large bowl, whisk the egg yolks with the granulated sugar and vanilla extract until light and slightly fluffy. Gradually add the sifted flour and cornstarch mixture to the egg yolk mixture, stirring gently until smooth.
- Combine the cream cheese mixture with the yolk mixture: Slowly pour the cream cheese mixture into the egg yolk mixture, whisking gently until well incorporated and smooth.
- Beat the egg whites: In a clean bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
- Fold the egg whites into the batter: Gently fold one-third of the beaten egg whites into the cream cheese batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Bake the cheesecake: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles. Place the pan into a larger baking dish and fill the dish with hot water to create a water bath. Bake for 60-70 minutes, or until the top is golden brown and the cheesecake has set but is still slightly jiggly in the center.
- Cool and serve: Turn off the oven, crack the oven door, and allow the cheesecake to cool for about 10 minutes. Then, remove it from the water bath and cool completely on a wire rack. Once fully cooled, refrigerate the cheesecake for at least 3 hours or overnight.
- Serve: Dust the top with powdered sugar before serving, if desired. Slice and enjoy the soft, fluffy, and delicious Japanese Cotton Cheesecake!
Enjoy this heavenly, melt-in-your-mouth cheesecake that’s light yet indulgent!