Description
This Fluffy Japanese Cotton Cheesecake is a light and airy dessert that melts in your mouth with its delicate texture and subtle sweetness. Made with cream cheese, egg whites whipped into a meringue, and baked in a water bath, this cake balances richness and fluffiness perfectly. Ideal for those who love a soft, souffle-like cheesecake with a gentle vanilla flavor and a hint of lemon.
Ingredients
Scale
Dry Ingredients
- 3/4 cup Cake Flour (All-purpose flour can be used as a substitute.)
- 2 tablespoons Cornstarch (Can be substituted with more cake flour.)
- 3/4 cup Granulated Sugar (Coconut sugar can be used.)
- 1 tablespoon Powdered Sugar (Optional for dusting.)
Dairy & Wet Ingredients
- 8 ounces Cream Cheese (Full-fat brick is ideal.)
- 1/4 cup Unsalted Butter (Margarine can be substituted.)
- 1/2 cup Milk (Whole milk is recommended.)
- 1 teaspoon Vanilla Extract (Substitute with other extracts if desired.)
Eggs
- 4 large Egg Yolks (Essential for richness.)
- 4 large Egg Whites (Room temperature eggs whip better.)
Other
- 1 teaspoon Lemon Juice (Vinegar can be used as an alternative.)
Instructions
- Preparation: Preheat your oven to 300°F (150°C) and line the bottom of a 6-inch round baking pan with parchment paper. This will prevent sticking and help with even baking.
- Melt Cream Cheese Mixture: Using a double boiler, melt the unsalted butter, cream cheese, and milk together until the mixture is smooth and fully blended. Allow it to cool slightly before proceeding to avoid cooking the eggs in the next step.
- Add Egg Yolks and Vanilla: Whisk the egg yolks and vanilla extract into the cooled cream cheese mixture until smooth and fully incorporated. This forms the rich base of your batter.
- Sift Flour and Cornstarch: Sift together the cake flour and cornstarch to remove lumps. Gently fold this dry mixture into the wet ingredients until the batter is smooth and free of any lumps.
- Make Meringue: In a clean bowl, beat the egg whites with the lemon juice until frothy. Gradually add granulated sugar while continuing to beat until medium-soft peaks form, creating a stable and glossy meringue.
- Fold Meringue into Batter: Carefully fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining meringue to maintain the airiness without deflating the mixture.
- Prepare for Baking: Pour the batter into the prepared baking pan. Tap the pan gently on the countertop to release any trapped air bubbles. Place the baking pan inside a larger pan filled with hot water (a water bath) to ensure gentle, even baking and prevent cracking.
- Bake the Cheesecake: Bake at 300°F (150°C) for about 30 minutes. Then reduce the oven temperature to 230°F (110°C) and continue baking for another 30 minutes. Finally, increase the temperature to 275°F (135°C) for 13-15 minutes to finish baking.
- Cool Gradually: Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 15 minutes to avoid sudden temperature changes. Remove the cheesecake from the water bath and let it cool further for another 15 minutes at room temperature.
- Serve: Dust the top with powdered sugar if desired before slicing and serving your fluffy Japanese cotton cheesecake.
Notes
- Using room temperature eggs helps achieve better volume when whipping the egg whites.
- A water bath is crucial for gentle baking and preventing cracks in the cheesecake.
- You can substitute cake flour with all-purpose flour, but the texture may be slightly less delicate.
- To make the recipe vegan or dairy-free, suitable substitutes must be carefully chosen but will alter the texture and taste.
- Use a hand mixer or stand mixer for whipping egg whites to achieve the best meringue.
- Allow the cheesecake to cool gradually in the oven to maintain its fluffy texture.
- Store leftovers in the refrigerator for up to 3 days, covered properly to avoid drying out.
