Description
This Japanese Cheesecake, also known as cotton or souffle cheesecake, is a light and fluffy dessert combining the creamy richness of cream cheese with a delicate airy texture. Perfectly baked in a water bath, it offers a moist, melt-in-your-mouth experience with a subtle sweetness and a tender crumb, ideal for a refined treat.
Ingredients
Scale
Cheesecake Batter
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup cake flour, sifted
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
Instructions
- Prepare Pan and Oven: Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round springform pan with parchment paper and wrap the outside with foil to prevent leaks during the water bath.
- Melt Base Ingredients: In a heatproof bowl placed over simmering water, gently melt the softened cream cheese, unsalted butter, and whole milk together until smooth, stirring occasionally to combine without overheating.
- Combine Egg Yolks and Sugar: Remove the bowl from heat. Whisk in the egg yolks along with half of the granulated sugar and the vanilla extract until the mixture is fully combined and smooth.
- Add Dry Ingredients: Sift the cake flour, cornstarch, and salt into the wet mixture, then whisk until the batter is smooth and free of lumps, ensuring a consistent texture.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites along with cream of tartar until foamy. Gradually add the remaining granulated sugar and continue beating until soft peaks form, providing structure and lightness to the cake.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter in three additions, carefully incorporating without deflating to maintain the airy texture essential for the souffle-like cake.
- Prepare for Baking: Pour the combined batter into the prepared springform pan and smooth the top evenly. Place this pan inside a larger roasting pan and pour hot water into the outer pan to create a water bath halfway up the sides of the springform pan, helping to bake the cake gently and evenly.
- Bake the Cake: Bake for 70 minutes in the preheated oven. After baking, turn off the oven and leave the cake inside with the door slightly open for 15 minutes to prevent sudden temperature changes that could cause cracking.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then refrigerate for at least 2 hours to set the texture before serving.
- Serve: Optionally, dust the cooled cheesecake lightly with powdered sugar for a classic finishing touch before slicing and serving.
Notes
- Use room-temperature ingredients to ensure the batter is smooth and lumps-free.
- It is normal for the cake to deflate slightly as it cools; this does not affect the taste or texture.
- For a refined presentation, dust the cheesecake with powdered sugar just before serving.
