Description
Japanese Cotton Cheesecake is a delicate and airy dessert known for its light, fluffy texture and subtle sweetness. This recipe combines cream cheese, eggs, and a touch of vanilla to create a soufflé-like cake, baked in a water bath to achieve its signature softness and moisture.
Ingredients
Scale
Cheesecake Batter
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper to prevent sticking.
- Make Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing well until combined. Add the whole milk, melted unsalted butter, and vanilla extract; mix until the batter is smooth.
- Incorporate Egg Yolks: In a separate bowl, whisk the egg yolks until pale and frothy. Slowly add these to the cream cheese mixture, stirring constantly until fully incorporated and smooth.
- Add Dry Ingredients: Sift together the all-purpose flour, cornstarch, and salt. Gently fold this dry mixture into the cream cheese batter until just combined, being careful not to overmix.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This will help the cake maintain its fluffy texture.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the cream cheese batter in three additions. Fold gently to preserve the airy texture without deflating the mixture.
- Prepare Water Bath and Bake: Pour the batter into the prepared cake pan. Place the cake pan inside a larger baking dish and pour hot water into the outer dish so that it reaches halfway up the sides of the cake pan. Bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Rest in Oven: After baking, turn off the oven and leave the cheesecake inside for an additional 15 minutes to set further without collapsing.
- Cool and Serve: Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a plate and carefully remove the parchment paper. Allow the cake to cool completely before serving for the best texture and flavor.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Be gentle when folding egg whites to maintain fluffiness.
- Using a water bath helps the cake bake evenly and prevents cracking.
- Allow the cake to cool completely for the ideal light and airy texture.
- Storage: Keep refrigerated and consume within 3 days for best freshness.
