Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake is a light, fluffy, and delicately sweet dessert that melts in your mouth. Combining the richness of a cheesecake with the airiness of a soufflé, this cake is a showstopper for any occasion.

It requires careful preparation but rewards you with a cloud-like texture and delicious flavor.

Kitchen Equipment Needed

• Stand mixer or hand mixer
• Large mixing bowls
• Whisk
• Double boiler or heatproof bowl over simmering water
• 8-inch round cake pan
• Parchment paper
• Baking tray for water bath
• Measuring cups and spoons

Ingredients Overview

• Cream Cheese: The base for a rich yet delicate flavor.
• Eggs: Whipped egg whites provide the signature airy texture.
• Sugar: Balances the tang of cream cheese and adds sweetness.
• Milk and Butter: Enhance creaminess and moisture.
• Flour and Cornstarch: Provide structure without heaviness.
• Lemon Juice or Vanilla Extract: Adds brightness and enhances flavor.

Step-by-Step Instructions

1. Prepare the Pan and Oven

• Preheat your oven to 320°F (160°C).
• Line an 8-inch round cake pan with parchment paper and wrap the outside with foil to prevent water seepage during the water bath.

2. Make the Cream Cheese Mixture

• In a double boiler, melt 250g (9 oz) of cream cheese with 50g (3 tbsp) unsalted butter and 100ml (1/3 cup) of milk. Stir until smooth and combined. Remove from heat and let cool slightly.

3. Separate and Prepare Eggs

• Separate 6 large eggs into yolks and whites.
• Whisk the egg yolks into the cooled cream cheese mixture until smooth. Sift in 60g (1/2 cup) of all-purpose flour and 20g (2 tbsp) of cornstarch, mixing until fully incorporated.

4. Whip the Egg Whites

• Using a mixer, beat the egg whites until frothy. Gradually add 100g (1/2 cup) of sugar, a little at a time, and beat until glossy, stiff peaks form.

5. Fold the Batter

• Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it.
• Gradually fold in the remaining egg whites, being careful not to deflate the batter.

6. Prepare the Water Bath

• Pour the batter into the prepared cake pan and smooth the top.
• Place the pan in a large baking tray and fill the tray with hot water, about halfway up the side of the cake pan.

7. Bake the Cheesecake

• Bake at 320°F (160°C) for 25 minutes, then reduce the temperature to 280°F (140°C) and bake for an additional 55 minutes. The cake should rise and develop a slight jiggle in the center when done.

8. Cool and Serve

• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes.
• Remove the cake from the water bath and let it cool completely.
• Gently release it from the pan, slice, and serve.

Recipe Tips

• Prevent Cracks: Ensure all ingredients are at room temperature and avoid overmixing.
• Water Bath Tips: Use boiling water for the water bath and ensure the cake pan is well-wrapped to avoid leaks.
• Flavor Variations: Add a teaspoon of vanilla extract or zest of lemon for additional flavor.

What to Serve With This Recipe

Pair this delicate cheesecake with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream for an elegant presentation.

Frequently Asked Questions

Can I make this cheesecake in advance?
Yes, it tastes even better after resting in the refrigerator for a day.

Why did my cheesecake shrink?
A small amount of shrinking is normal. Sudden temperature changes can cause excessive shrinkage, so cool the cake gradually.

Can I use a springform pan?
Yes, but ensure it’s tightly wrapped with foil to prevent water from seeping in during the water bath.

Ingredients

• 250g (9 oz) cream cheese
• 50g (3 tbsp) unsalted butter
• 100ml (1/3 cup) milk
• 6 large eggs (separated)
• 100g (1/2 cup) sugar
• 60g (1/2 cup) all-purpose flour
• 20g (2 tbsp) cornstarch
• 1 tsp lemon juice or vanilla extract

Instructions

1. Preheat oven to 320°F (160°C) and prepare the pan.
2. Melt cream cheese, butter, and milk until smooth. Cool slightly.
3. Mix egg yolks into cream cheese mixture. Sift in flour and cornstarch.
4. Beat egg whites with sugar until stiff peaks form.
5. Fold egg whites into the batter gently.
6. Pour batter into the prepared pan and bake in a water bath at 320°F for 25 minutes, then 280°F for 55 minutes.
7. Cool gradually, release from the pan, and serve.

Enjoy the light and fluffy delight of Japanese Cotton Cheesecake!

Japanese Cotton Cheesecake

Japanese Cotton Cheesecake is a light, fluffy, and delicately sweet dessert that melts in your mouth. Combining the richness of a cheesecake with the airiness of a soufflé, this cake is a showstopper for any occasion. It requires careful preparation but rewards you with a cloud-like texture and delicious flavor.

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Ingredients

  

• 250 g 9 oz cream cheese
• 50 g 3 tbsp unsalted butter
• 100 ml 1/3 cup milk
• 6 large eggs separated
• 100 g 1/2 cup sugar
• 60 g 1/2 cup all-purpose flour
• 20 g 2 tbsp cornstarch
• 1 tsp lemon juice or vanilla extract

Instructions

 

• Preheat oven to 320°F (160°C) and prepare the pan.
• Melt cream cheese, butter, and milk until smooth. Cool slightly.
• Mix egg yolks into cream cheese mixture. Sift in flour and cornstarch.
• Beat egg whites with sugar until stiff peaks form.
• Fold egg whites into the batter gently.
• Pour batter into the prepared pan and bake in a water bath at 320°F for 25 minutes, then 280°F for 55 minutes.
• Cool gradually, release from the pan, and serve.