Description
Japanese Cotton Cheesecake is a light and fluffy dessert known for its jiggly texture and delicate sweetness. This souffle-style cheesecake combines cream cheese with whipped egg whites to create a melt-in-your-mouth experience that is both airy and creamy. Perfect for those who enjoy a subtle, less dense cheesecake, it features a gentle baking process involving a water bath, which ensures its moistness and prevents cracking.
Ingredients
Scale
Cheesecake Base
- 7 oz (200 g) cream cheese, softened
- 1/4 cup (60 ml) whole milk
- 1/4 cup (55 g) unsalted butter
- 1/4 cup (30 g) cake flour
- 2 tablespoons (15 g) cornstarch
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon cream of tartar (optional)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 320°F (160°C). Lightly grease a 7-inch round cake pan and line both the bottom and sides with parchment paper. Wrap the outside of the pan tightly with foil to prevent water infiltration during the water bath baking process.
- Melt and Mix Cream Cheese Mixture: In a heatproof bowl placed over simmering water, combine softened cream cheese, whole milk, and unsalted butter. Stir continuously until the mixture is smooth and fully melted. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
- Add Dry Ingredients: Sift the cake flour, cornstarch, and salt into the cream cheese mixture. Mix thoroughly until all dry ingredients are fully incorporated with no lumps.
- Incorporate Egg Yolks: Add the egg yolks one at a time to the mixture, whisking well after each addition until smooth and uniform.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar (if using) until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form, ensuring the meringue is stable but not overbeaten.
- Fold Meringue into Batter: Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then carefully fold in the remaining meringue in two parts, folding just until combined to maintain the airy texture without deflating the batter.
- Prepare for Baking: Pour the batter into the prepared cake pan. Place this pan inside a larger baking tray and fill the outer tray with about one inch of hot water to create a water bath, which will help bake the cheesecake gently and evenly.
- Bake the Cheesecake: Bake in the preheated oven for 60 to 70 minutes. The cake should have a lightly golden top and a skewer inserted into the center should come out clean when it is fully baked.
- Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 15 minutes to prevent sudden temperature changes that could cause collapse.
- Chill: Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours before serving to set the texture.
- Serve: Dust the top with powdered sugar just before serving if desired, slicing into 8 portions.
Notes
- Use room-temperature ingredients for the best texture and easier mixing.
- Be gentle when folding the meringue into the batter to preserve airiness and ensure a fluffy texture.
- Do not overmix the meringue or the cake may lose its rise and light texture.
- Store the finished cheesecake refrigerated and consume within 3 days for optimal freshness.
- Wrapping the pan with foil is crucial to prevent water from leaking into the batter during the water bath.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
