Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake Recipe

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This Japanese Cotton Cheesecake is a light, airy, and incredibly fluffy dessert that will melt in your mouth. Its unique texture and delicate flavor make it a truly special treat.

Ingredients:

For the Cheesecake:

  • 250g cream cheese, softened
  • 6 large eggs, separated
  • 100g granulated sugar, divided
  • 60g cake flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Water Bath:

  • Boiling water

Instructions:

Preparing the Pan:

  1. Grease and Flour: Grease a 9-inch springform pan and dust with flour. Tap out excess flour.

Making the Batter:

  1. Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in half of the granulated sugar until fully incorporated.
  2. Egg Yolks: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Dry Ingredients: Sift the cake flour and salt over the cream cheese mixture. Fold in gently until just combined.
  4. Egg Whites: In a clean, dry bowl, whisk the egg whites until foamy. Gradually add the remaining sugar and whisk until stiff peaks form.
  5. Combining Mixtures: Gently fold the egg white mixture into the cream cheese mixture in three parts, being careful not to deflate the egg whites.

Baking the Cheesecake:

  1. Water Bath: Place the prepared springform pan in a larger baking pan. Pour boiling water into the larger pan to create a water bath, ensuring the water level doesn’t reach the top of the springform pan.
  2. Baking: Bake in a preheated oven at 325°F (165°C) for 60-70 minutes, or until the center is set but still slightly jiggly.
  3. Cooling: Let the cheesecake cool in the oven for 10-15 minutes, then remove it from the water bath and let it cool completely on a wire rack.

Serving:

  1. Chill: Chill the cheesecake in the refrigerator for at least 4 hours before serving.
  2. Slice and Serve: Run a knife around the edge of the pan to loosen the cheesecake. Carefully remove the sides of the pan. Slice and serve chilled.

Tips for Success:

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal results.
  • Gentle Folding: Fold the egg whites into the batter gently to avoid deflating them.
  • Water Bath: The water bath helps create a moist baking environment and prevents the cheesecake from cracking.
  • Patience: Allow the cheesecake to cool completely before slicing to avoid a crumbly texture.

Enjoy this delicate and delicious Japanese Cotton Cheesecake!

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