Japanese Cotton Cheesecake

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Description:

A light, airy, and fluffy cheesecake with a melt-in-your-mouth texture. This Japanese-style cheesecake is less sweet and less dense than traditional cheesecakes, making it a perfect dessert for any occasion.

Ingredients:

Cheese Mixture:

  • 250g cream cheese, softened
  • 50g unsalted butter, softened
  • 100ml milk
  • 60g cake flour
  • 20g cornstarch
  • 6 large eggs, separated
  • 100g granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar (optional, for meringue stability)

Instructions:

  1. Preheat & Prep:
    Preheat oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking during the water bath.
  2. Make Cheese Mixture:
    • In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler until smooth.
    • Remove from heat and let cool slightly.
    • Mix in egg yolks, vanilla extract, cake flour, and cornstarch until smooth and lump-free.
  3. Whip Egg Whites:
    • In a clean bowl, beat egg whites and cream of tartar until foamy.
    • Gradually add sugar and whip until stiff peaks form.
  4. Combine:
    • Gently fold 1/3 of the meringue into the cheese mixture to lighten it.
    • Carefully fold in the remaining meringue until fully incorporated, being careful not to deflate the batter.
  5. Bake:
    • Pour batter into the prepared pan.
    • Place the pan in a larger baking tray and pour hot water into the tray for a water bath (bain-marie).
    • Bake for 50–60 minutes or until the top is lightly golden and a skewer inserted comes out clean.
  6. Cool:
    • Turn off the oven and leave the cake inside with the door slightly open for 15 minutes to prevent cracking.
    • Remove from oven and cool completely before removing from the pan.

Tips:

  • Make sure the egg whites are whipped to stiff peaks for maximum fluffiness.
  • Sift the flour and cornstarch to avoid lumps in the batter.
  • Folding gently is key; overmixing can deflate the cake.
  • A water bath ensures even baking and prevents cracks.
  • Serve chilled or at room temperature for best texture.

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