Discover the delicate sweetness and melt-in-your-mouth texture of Japanese Cotton Cheesecake. This refined dessert is perfect for any occasion, offering a light and airy experience that’s both comforting and elegant. Whether you’re hosting a dinner party or simply indulging in a sweet treat, this cheesecake is sure to impress.
Ingredients:
1 cup (8 oz) cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup whole milk
1/2 cup granulated sugar, divided
2 tablespoons cornstarch
1/2 cup cake flour
1/4 teaspoon salt
6 large eggs, separated
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Directions:
Preheat Oven: Set your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.
Prepare Cream Cheese Mixture: In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and whisk until smooth. Remove from heat and let cool slightly.
Mix Dry Ingredients: Sift cake flour, cornstarch, and salt together. Incorporate this flour mixture into the cooled cream cheese mixture, whisking until smooth.
Add Yolks and Vanilla: Stir in egg yolks and vanilla extract until well combined.
Beat Egg Whites: In a clean bowl, beat egg whites with cream of tartar until frothy. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
Fold in Egg Whites: Gently fold the beaten egg whites into the cream cheese mixture in three batches, taking care not to deflate the batter.
Prepare for Baking: Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove air bubbles.
Bake in a Water Bath: Place the cake pan in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the cake pan. Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 10-15 minutes to cool gradually.
Finish and Serve: Remove the cheesecake from the oven and water bath. Let it cool completely in the pan before transferring it to a serving plate. Dust the top with powdered sugar before serving.
Serving Tips:
Chill Before Serving: For the best texture and flavor, allow the cheesecake to cool completely and refrigerate for at least 2 hours before serving. This helps the cheesecake set properly and enhances its airy, light texture.
Dust with Powdered Sugar: Just before serving, dust the top of the cheesecake with powdered sugar for a touch of sweetness and a polished look.
Slice with a Warm Knife: To achieve clean slices, dip your knife in warm water, wipe it dry, and then cut through the cheesecake. This technique prevents the cake from sticking to the knife and helps maintain its delicate texture.
Pair with Fresh Fruits: Enhance the flavor of your cheesecake by serving it with fresh fruits like berries or a light fruit compote. This adds a refreshing contrast to the rich, creamy dessert.
Serve with Tea or Coffee: Japanese Cotton Cheesecake pairs beautifully with a cup of tea or coffee, making it an elegant choice for afternoon tea or dessert after a meal.
Storage Tips:
Refrigerate: Store any leftover cheesecake in an airtight container in the refrigerator. It can be kept for up to 3-4 days.
Avoid Freezing: Due to its light and airy texture, Japanese Cotton Cheesecake is not ideal for freezing. Freezing can affect its delicate consistency and flavor.
Keep in the Pan: If possible, keep the cheesecake in the pan until you are ready to serve it. This helps prevent it from drying out and makes it easier to slice.
Cover Properly: If you need to cover the cheesecake, use plastic wrap or a lid to prevent it from absorbing any odors from the refrigerator.
Related Recipes:
- Cotton Candy Cake
- No Bake Cookie Dough Cheesecake
- Egg Whites as Baking Soda Substitute in Banana Bread