Description
Japanese Cotton Cheesecake is a delightfully fluffy and light dessert known for its soft texture and subtle sweetness. This recipe combines cream cheese, eggs, and a delicate flour blend to create a soufflé-like cake that melts in your mouth, perfect for an elegant treat or special occasion.
Ingredients
Scale
Main Ingredients
- 3 (8-ounce) packages of softened cream cheese
- 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 and Prepare Pan: Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Mix Cream Cheese and Sugar: In a large bowl, whip the softened cream cheese until creamy and smooth. Gradually add the granulated sugar and continue mixing until fully blended and light.
- Add Liquids: Pour in the whole milk, melted unsalted butter, and vanilla extract. Stir the mixture gently until everything is incorporated and smooth.
- Incorporate Egg Yolks: In a separate bowl, beat the egg yolks until light and airy. Fold the beaten yolks carefully into the cream cheese mixture to maintain the fluffy texture.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, cornstarch, and salt. Gradually fold this dry mixture into the cream cheese batter until just combined, being careful not to overmix.
- Whip Egg Whites: In another clean bowl, whip the egg whites with cream of tartar until stiff peaks form. This step is crucial to give the cake its characteristic fluffiness.
- Combine Egg Whites and Batter: Fold the whipped egg whites into the batter in three additions, gently folding each time to preserve the airiness of the mixture.
- Prepare Water Bath and Bake: Transfer the batter to the prepared cake pan. Place the pan into a larger baking dish and pour hot water halfway up the sides of the cake pan to create a water bath. Bake for 55-60 minutes until the cake is golden brown and a toothpick inserted comes out clean.
- Rest in Oven: Turn off the oven and let the cheesecake sit inside for an additional 15 minutes to set and cool gradually.
- Cool and Serve: Remove the cake from the oven, cool in the pan for 10 minutes. Loosen the edges with a knife, invert the cake onto a serving plate, and peel off the parchment paper. Allow the cake to cool completely before slicing and serving.
Notes
- Ensure all cream cheese is fully softened to avoid lumps in the batter.
- Be gentle when folding egg whites to maintain maximum fluffiness.
- The water bath helps prevent cracking and keeps the cake moist.
- Cooling the cake slowly in the oven prevents it from collapsing too suddenly.
- Use a fine parchment paper to avoid sticking and easy removal.
