why make this recipe
Japanese Cotton Cheesecake is popular for its light and fluffy texture. Unlike traditional cheesecakes, this version is airy and tender, making it perfect for any occasion. Its unique style and subtle sweetness also appeal to many dessert lovers. If you want to impress your friends and family with something special, this cheesecake is a great choice!
how to make Japanese Cotton Cheesecake
Ingredients :
- 6 large eggs, separated
- 200g cream cheese
- 50g unsalted butter
- 120ml milk
- 80g granulated sugar
- 60g cake flour
- 20g cornstarch
- 1 tsp lemon juice
- a pinch of salt
Directions :
- Preheat the oven to 320°F (160°C) and grease an 8-inch round cake pan.
- In a double boiler, melt the cream cheese and butter together, then mix in the milk until smooth.
- In a separate bowl, combine the egg yolks and sugar, whisking until light in color.
- Gradually add the cream cheese mixture to the egg yolks, mixing well.
- Sift in the cake flour and cornstarch, then mix until combined.
- In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Add in the lemon juice and gradually add sugar, beating until stiff peaks form.
- Gently fold the meringue into the cheesecake batter in three additions until no white streaks remain.
- Pour the mixture into the prepared pan.
- Place the pan into a larger baking dish and fill it with boiling water halfway up the sides of the cheesecake pan.
- Bake for 60 minutes or until the top is golden brown and the cake has set but is still jiggly.
- Turn off the oven and slightly open the door, allowing the cheesecake to cool in the oven for an hour.
- Remove from the oven and let it cool to room temperature before refrigerating for a few hours or overnight.
- Carefully remove from the pan, slice, and enjoy!
how to serve Japanese Cotton Cheesecake
Serve this cheesecake chilled or at room temperature. You can dust it with powdered sugar for a nice touch. It pairs well with fresh fruit like strawberries or blueberries, or you can enjoy it plain.
how to store Japanese Cotton Cheesecake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. Make sure to cover it well to keep it moist.
tips to make Japanese Cotton Cheesecake
- Make sure all your ingredients are at room temperature for the best texture.
- Fold the egg whites gently into the batter to keep it light and airy.
- Use a water bath to prevent the cheesecake from cracking as it bakes.
- Let the cheesecake cool slowly to avoid collapsing.
variation
You can add flavors to the cheesecake by mixing in some vanilla extract or matcha powder. You can also top it with a fruit sauce or whipped cream for added flavor.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but it may slightly alter the texture and flavor.
Q: Why did my cheesecake crack?
A: Cracking usually happens due to rapid temperature changes. Using a water bath and cooling slowly in the oven helps prevent this.
Q: Can I freeze Japanese Cotton Cheesecake?
A: Yes, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to a month.
Japanese Cotton Cheesecake
Ingredients
Method
- Preheat the oven to 320°F (160°C) and grease an 8-inch round cake pan.
- In a double boiler, melt the cream cheese and butter together, then mix in the milk until smooth.
- In a separate bowl, combine the egg yolks and sugar, whisking until light in color.
- Gradually add the cream cheese mixture to the egg yolks, mixing well.
- Sift in the cake flour and cornstarch, then mix until combined.
- In another bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Add in the lemon juice and gradually add sugar, beating until stiff peaks form.
- Gently fold the meringue into the cheesecake batter in three additions until no white streaks remain.
- Pour the mixture into the prepared pan.
- Place the pan into a larger baking dish and fill it with boiling water halfway up the sides of the cheesecake pan.
- Bake for 60 minutes or until the top is golden brown and the cake has set but is still jiggly.
- Turn off the oven and slightly open the door, allowing the cheesecake to cool in the oven for an hour.
- Remove from the oven and let it cool to room temperature before refrigerating for a few hours or overnight.
- Carefully remove from the pan, slice, and enjoy!