This recipe yields a light and airy cheesecake with a delicate texture, reminiscent of a souffle.
Ingredients:
- For the Water Bath:
- Large roasting pan
- Boiling water
- For the Cheesecake:
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions:
- Prepare the Water Bath:
- Fill the roasting pan with about 1 inch of boiling water. Set aside.
- Prepare the Cheesecake Batter:
- Whisk the Egg Yolks: In a large bowl, whisk the egg yolks with 1/4 cup of sugar until thick and pale yellow (about 5 minutes).
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Combine Wet Ingredients: Gradually whisk the milk into the egg yolk mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking constantly to avoid lumps.
- Stir in Flavorings: Stir in the vanilla extract and lemon juice.
- Whip the Egg Whites:
- In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Gradually increase the speed to high and beat until stiff peaks form.
- Gradually add the remaining 1/4 cup sugar, one tablespoon at a time, beating until the meringue is glossy and holds its shape.
- Fold in Egg Whites:
- Gently fold 1/3 of the whipped egg whites into the cheesecake batter to lighten it.
- Gently fold in the remaining egg whites in two additions until just combined. Be careful not to overmix.
- Bake the Cheesecake:
- Pour the batter into a springform pan lined with parchment paper.
- Place the springform pan in the roasting pan filled with hot water.
- Bake in a preheated oven at 300°F (150°C) for about 50-60 minutes, or until the edges are set but the center still slightly jiggles.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack before removing the springform pan.
- Serve:
- Refrigerate the cheesecake for at least 4 hours before serving.
- Serve chilled with fresh berries, whipped cream, or powdered sugar.
Tips & Notes:
- Use room temperature eggs: This helps them whip up more easily.
- Don’t overmix: Overmixing will deflate the egg whites and make the cheesecake dense.
- Water bath is crucial: The water bath helps to create a gentle and even heat, preventing the cheesecake from cracking.
- Cool slowly: Slow cooling prevents the cheesecake from cracking.
- Store properly: Store leftover cheesecake in the refrigerator for up to 3 days.
Enjoy your light and airy Japanese Cotton Cheesecake!