Japanese Cotton Cheesecake
This Japanese Cotton Cheesecake is ultra-light, fluffy, and delicately sweet. With its soft, jiggly texture and melt-in-your-mouth creaminess, it’s a delightful dessert perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 250g cream cheese, softened
- 100ml warm milk
- 60g unsalted butter, melted
- 6 large egg yolks
- 60g cake flour, sifted
- 20g cornstarch
- 6 large egg whites
- 120g granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 320°F (160°C) and prepare a water bath with a deep roasting pan.
- Melt cream cheese, milk, and butter over a double boiler, stir until smooth. Cool slightly and whisk in egg yolks, flour, cornstarch, vanilla, and lemon juice.
- Line a springform pan with parchment paper and wrap the outside with foil to prevent water leakage.
- Beat egg whites until foamy. Add sugar gradually and beat until stiff peaks form. Gently fold into the batter in three additions.
- Pour batter into the prepared pan. Place in the water bath and bake for 25 minutes at 320°F (160°C), then lower to 285°F (140°C) and bake for 55 minutes.
- Turn off the oven and leave the cake inside with the door ajar for 15 minutes. Cool to room temperature and chill for several hours or overnight.
- Garnish with powdered sugar or fruit before serving.
Notes
- Use room temperature ingredients for smoother batter.
- Avoid overmixing once egg whites are added to keep the cake airy.
- Chill the cheesecake before slicing for clean cuts.
Find it online: https://www.cookfulcorner.com/japanese-cotton-cheesecake/