This recipe yields a light and airy cheesecake with a delicate texture, reminiscent of a souffle. It’s a popular dessert in Japan and a delightful treat for any occasion.
Ingredients
- For the Cheesecake:
- 250g cream cheese, softened
- 60g unsalted butter, softened
- 2 tablespoons milk
- 3 large eggs, separated
- 70g granulated sugar, divided
- 1/4 teaspoon cream of tartar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Zest of 1 lemon
- For the Water Bath:
- Water
Instructions
- Preheat oven: Adjust the oven rack to the lower-middle position and preheat to 325°F (165°C).
- Prepare the water bath: Boil enough water to fill a roasting pan with at least an inch of water.
- Prepare the cake pan: Grease a 6-inch springform pan thoroughly. Line the bottom with parchment paper and grease the paper as well. Wrap the outside of the pan with a few layers of aluminum foil.
- Make the cream cheese mixture: In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a saucepan of simmering water (double boiler) and whisk until smooth and melted. Remove from heat and let cool slightly.
- Whisk egg yolks and sugar: In a separate bowl, whisk the egg yolks and 35g of sugar until thick and pale.
- Combine wet ingredients: Gradually add the cooled cream cheese mixture to the egg yolk mixture, whisking constantly until well combined.
- Add dry ingredients: Sift the flour and cornstarch together. Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Stir in the lemon juice and zest.
- Make the meringue: In a clean, dry bowl, whisk the egg whites with a pinch of cream of tartar until foamy. Gradually add the remaining 35g of sugar, whisking until stiff peaks form.
- Fold in meringue: Gently fold one-third of the meringue into the cheesecake batter until just combined. Repeat with the remaining meringue, being careful not to overmix.
- Bake: Pour the batter into the prepared springform pan. Place the pan in the roasting pan filled with hot water. Bake for about 45-55 minutes, or until the center is set but still slightly jiggly.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. Then, remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving.
Tips:
- Make sure all ingredients are at room temperature for best results.
- Don’t overmix the batter, as this can make the cheesecake dense.
- Be careful not to overbake the cheesecake, as it will crack.
- For a richer flavor, you can add a tablespoon of sour cream to the cream cheese mixture.
- You can garnish the cheesecake with fresh berries, powdered sugar, or whipped cream.
Enjoy your light and fluffy Japanese Cotton Cheesecake!