This recipe yields a light, airy, and jiggly Japanese Cotton Cheesecake, known for its delicate flavor and melt-in-your-mouth texture. It’s a delightful dessert that’s less sweet and richer than traditional cheesecakes.
Ingredients:
- For the Cheesecake Batter:
- 250g cream cheese, softened to room temperature
- 60g unsalted butter
- 100ml milk
- 6 large eggs, separated (yolks and whites)
- 80g cake flour (or all-purpose flour)
- 100g granulated sugar
- 1 tsp lemon juice or cream of tartar (optional, helps stabilize egg whites)
- For the Baking Process:
- Hot water for the water bath
- 6-inch round cake pan (springform is recommended)
- Parchment paper
Instructions:
- Prepare the Pan: Preheat oven to 160°C (320°F). Grease the bottom and sides of your 6-inch cake pan. Line the bottom with parchment paper, and for easier removal, you can also line the sides with parchment paper extending slightly above the rim. Wrap the outside of the pan tightly with aluminum foil. This will prevent water from seeping in during the water bath.
- Cream Cheese Mixture: In a medium saucepan over low heat, melt the cream cheese, butter, and milk, stirring constantly until smooth. Remove from heat and let it cool slightly.
- Egg Yolks: In a separate bowl, whisk the egg yolks until light and slightly thickened. Gradually whisk in the cooled cream cheese mixture until well combined.
- Dry Ingredients: Sift the cake flour (or all-purpose flour) into the egg yolk mixture and whisk until smooth. Ensure there are no lumps.
- Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. If using, add the lemon juice or cream of tartar at this stage. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Do not overbeat.
- Combine the Mixtures: Gently fold one-third of the egg white mixture into the cream cheese batter to lighten it. Then, gently fold the remaining egg white mixture into the batter in two additions, being careful not to deflate the egg whites.
- Bake in a Water Bath: Pour the batter into the prepared cake pan. Place the pan inside a larger baking dish. Pour hot water into the larger dish until it comes halfway up the sides of the cake pan, creating a water bath.
- Baking Time: Bake for approximately 50-60 minutes, or until the cheesecake is lightly golden brown on top and a toothpick inserted into the center comes out with just a few moist crumbs. The cheesecake will jiggle slightly when gently shaken.
- Cooling: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool slowly. This helps prevent cracking. Then, remove the cheesecake from the oven and water bath, and let it cool completely to room temperature.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Serve: Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan (if using) and peel off the parchment paper. Dust with powdered sugar (optional) and serve chilled.
Notes:
- Using room temperature ingredients is crucial for a smooth batter.
- Do not open the oven door during the first 30 minutes of baking.
- The cheesecake will deflate slightly as it cools, which is normal.
- For a smoother texture, you can pass the cream cheese mixture through a fine-mesh sieve before adding the egg yolks.
- Be gentle when folding in the egg whites to maintain the airy texture.
- The baking time may vary slightly depending on your oven.
Enjoy your fluffy and delicious Japanese Cotton Cheesecake!