Japanese Cotton Cheesecake is known for its soft, fluffy, and airy texture, which makes it melt in your mouth. This recipe includes a combination of cream cheese, eggs, and a light batter that creates a perfectly smooth and delicate cheesecake. It’s lighter than traditional cheesecakes, with a cotton-like texture that is both indulgent and comforting.
Servings: 8-10
Prep Time: 30 minutes
Bake Time: 60-70 minutes
Chill Time: 4 hours (or overnight)
Ingredients:
For the Cake Batter:
- 250g cream cheese (softened)
- 50g unsalted butter
- 100ml full cream milk
- 60g cake flour
- 20g cornstarch
- 6 large eggs (separate yolks and whites)
- 120g fine sugar (divided into 80g for egg whites and 40g for yolks)
- 1 teaspoon lemon juice
- A pinch of salt
For the Water Bath:
- Hot water (for the water bath during baking)
Instructions:
1. Preheat the Oven:
- Preheat the oven to 160°C (320°F). Prepare a 9-inch round cake pan (preferably a springform pan) by lining the bottom with parchment paper. Ensure the sides of the pan are greased or lined to prevent the cake from sticking.
2. Prepare the Cream Cheese Mixture:
- In a saucepan, melt the cream cheese and unsalted butter over low heat until smooth and combined. Stir continuously to avoid burning.
- Once melted, add the full cream milk, stirring until smooth. Remove the pan from the heat and allow it to cool slightly.
3. Mix the Dry Ingredients:
- In a bowl, sift the cake flour and cornstarch together to remove any lumps. Set aside.
4. Prepare the Egg Yolks:
- In a separate bowl, whisk the 6 egg yolks and 40g of fine sugar together until pale and slightly thickened.
- Add the lemon juice and a pinch of salt to the egg yolk mixture. Then, slowly pour in the cooled cream cheese mixture while continuously whisking.
5. Combine Dry and Wet Ingredients:
- Gradually fold the sifted cake flour and cornstarch into the egg yolk mixture. Mix gently until smooth. Set aside.
6. Whisk the Egg Whites:
- In a clean bowl, whisk the 6 egg whites with a pinch of salt until soft peaks form.
- Gradually add the remaining 80g of fine sugar to the egg whites, one tablespoon at a time, while continuing to whisk. Whisk until stiff peaks form. Be careful not to over-whisk.
7. Fold the Mixtures Together:
- Take one-third of the beaten egg whites and gently fold them into the cream cheese mixture to lighten it.
- Gradually add the remaining egg whites and fold gently using a spatula. Be careful not to deflate the mixture; you want to maintain its fluffiness.
8. Prepare the Water Bath:
- Pour the cheesecake batter into the prepared cake pan.
- Place the cake pan in a larger roasting pan, and carefully add hot water to the roasting pan until it comes halfway up the side of the cake pan.
9. Bake the Cake:
- Bake the cheesecake in the preheated oven for 60-70 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. This helps prevent cracking.
10. Cool and Chill:
- After the 15 minutes, remove the cheesecake from the oven and allow it to cool completely on a wire rack.
- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best texture.
11. Serve:
- When ready to serve, remove the cheesecake from the pan, and dust with powdered sugar if desired. Slice carefully with a serrated knife for clean cuts.
Additional Notes:
- Fluffiness: The key to this cake’s light and airy texture is the folding technique. Take care not to deflate the egg whites when mixing.
- Water Bath: The water bath prevents the cheesecake from drying out and ensures even cooking. Make sure the water doesn’t touch the top of the batter.
- Topping: You can top the cheesecake with fresh fruit, whipped cream, or even a drizzle of chocolate for extra indulgence.
Dietary Info (Approximate per Serving):
- Calories: 230-250 kcal
- Protein: 6g
- Carbs: 17g
- Fat: 17g
