Japanese Cotton Cheesecake: Light and Fluffy Perfection
Japanese Cotton Cheesecake is known for its delicate, airy texture and subtle sweetness. This cheesecake melts in your mouth and has a delightful balance between a traditional cheesecake and a soufflé, thanks to whipped egg whites that create a soft, fluffy structure. Perfect for any occasion, this elegant dessert will impress with both its simplicity and flavor.
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Ingredients
For the Cheesecake:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup all-purpose flour, sifted
- 1/4 cup cornstarch, sifted
- 5 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
For Dusting (Optional):
- Powdered sugar or fresh berries
Instructions
Step 1: Prepare the Pan and Oven
Preheat the Oven: Set your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Wrap the outside of the pan with foil to prevent water from seeping in.
Prepare a Water Bath: Boil water and set it aside for a water bath, which will keep the cheesecake moist as it bakes.Step 2: Make the Cheesecake Batter
Melt Cream Cheese, Butter, and Milk: In a double boiler, combine the cream cheese, butter, and milk, stirring until smooth and well-blended. Remove from heat and let it cool slightly.Mix in Dry Ingredients and Yolks: Whisk in the sugar, then add the sifted flour and cornstarch, mixing until smooth. Add the egg yolks and vanilla extract, whisking until fully incorporated.
Step 3: Whip the Egg Whites
Beat Egg Whites and Cream of Tartar: In a separate bowl, use an electric mixer to beat the egg whites and cream of tartar until soft peaks form.Add to Batter: Gradually fold the whipped egg whites into the cheesecake batter, being careful not to deflate the mixture.
Step 4: Bake the Cheesecake
Pour Batter into Pan: Gently pour the batter into the prepared cake pan and smooth the top.Bake in a Water Bath: Place the cake pan in a larger roasting pan and pour the hot water around it until it reaches halfway up the sides. Bake for 60-70 minutes, or until the top is golden and the center is set.
Step 5: Cool and Serve
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes to cool gradually, preventing cracks.Remove and Serve: Once cooled to room temperature, remove from the pan, dust with powdered sugar if desired, and serve with fresh berries.
Tips for the Perfect Japanese Cotton Cheesecake
Prevent Overmixing: When folding in the egg whites, gently fold to keep the batter airy.Bake in a Water Bath: This method helps create a smooth, crack-free top and a moist texture.
Cool Slowly: Gradual cooling in the oven prevents sudden temperature changes that can cause shrinking or cracking.Japanese Cotton Cheesecake is a beautiful, soft, and flavorful dessert with a light texture that’s as enjoyable to eat as it is to make. With its subtle sweetness and cloud-like structure, this cheesecake is the ultimate treat for a special occasion or simply to enjoy a taste of elegance at home.