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
FAQs:
Can I use a different type of cheese for this recipe?
While traditional Japanese Cotton Cheesecake uses cream cheese for its creamy texture and mild flavor, you can experiment with other soft cheeses like mascarpone or ricotta. However, these substitutions may alter the texture and taste of the cheesecake, so adjustments to the recipe might be necessary.
Why did my cheesecake crack on top?
Cracks can occur if the cheesecake is baked at too high a temperature or if it cools too quickly. To prevent cracks, ensure you bake the cheesecake in a water bath to maintain a gentle cooking temperature and allow the cheesecake to cool gradually in the oven with the door slightly open.
Can I make Japanese Cotton Cheesecake ahead of time?
Yes, you can make Japanese Cotton Cheesecake ahead of time. After baking and cooling the cheesecake, store it in the refrigerator in an airtight container. It will stay fresh for up to 3-4 days. For the best texture, allow it to chill for at least 2 hours before serving.
My cheesecake didn’t rise much. What went wrong?
If your cheesecake didn’t rise as much as expected, it could be due to several factors: overmixing the batter, not folding the egg whites gently enough, or not beating the egg whites to stiff peaks. Ensure you follow the recipe instructions carefully, especially when handling the egg whites, to achieve the desired airy texture.
Conclusion:
This Japanese Cotton Cheesecake is a perfect blend of fluffy texture and subtle sweetness. Its refined nature makes it a wonderful choice for both casual and formal gatherings. Enjoy this light, airy dessert that’s sure to become a favorite in your recipe collection!
📖 Recipe:
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Japanese Cotton Cheesecake
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Enjoy the light and airy texture of Japanese Cotton Cheesecake, a refined dessert with a delicate sweetness and melt-in-your-mouth feel. Perfect for any occasion, this cheesecake is crafted with cream cheese and eggs to create a fluffy, cloud-like treat that’s 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
1/2 cup cake flour
2 tablespoons cornstarch
1/4 teaspoon salt
6 large eggs, separated
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
- Preheat 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.
- In a heatproof bowl, combine cream cheese, butter, and milk. Use the double boiler method to heat until smooth. Remove from heat and let cool slightly.
- Sift cake flour, cornstarch, and salt together. Add to the cooled cream cheese mixture and whisk until smooth.
- Stir in egg yolks and vanilla extract until well combined.
- Beat egg whites with cream of tartar until frothy. Gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture in three batches.
- Pour the batter into the prepared pan and tap to remove air bubbles.
- Place the cake pan in a larger baking pan and pour hot water into the larger pan to reach halfway up the sides of the cake pan.
- Bake for 60-70 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 10-15 minutes.
- Remove from the oven and water bath. Cool completely before transferring to a serving plate. Dust with powdered sugar before serving.
Notes
Ensure the cream cheese and butter are softened to avoid lumps.
Fold the egg whites gently to maintain the airy texture of the cheesecake.
Allow the cheesecake to cool gradually to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8 servings
- Calories: 220 kcal
