Cotton Soft Japanese Cheesecake
Indulge in the heavenly lightness of Cotton Soft Japanese Cheesecake, a melt-in-your-mouth dessert renowned for its delicate, cloud-like texture and subtle sweetness. This recipe combines rich cream cheese, silky milk, and a touch of zesty lemon juice for a perfectly balanced flavor profile. Achieving its signature fluffiness relies on whipped egg whites gently folded into the batter, and a carefully executed water bath ensures even baking and a crack-free top. Ideal for any special occasion or a delightful teatime treat, this cheesecake is a true showstopper, captivating not only your taste buds but also your presentation with its velvety smooth, jiggly finish. Prepare to impress with this irresistible fusion of airy soufflé and classic cheesecake!
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Ingredients
- 250 grams cream cheese
- 50 grams unsalted butter
- 100 milliliters whole milk
- 60 grams cake flour
- 20 grams cornstarch
- 6 large eggs (separated)
- 140 grams granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch salt
Directions
Step 1
Preheat your oven to 320°F (160°C). Line the bottom of a 7-inch (18 cm) round removable-bottom cake pan with parchment paper and cover the bottom of the pan with two layers of aluminum foil to prevent leakage during the water bath.
Step 2
In a double boiler or heatproof bowl set over a pot of simmering water, melt the cream cheese, unsalted butter, and milk together. Stir until smooth and remove from the heat. Let the mixture cool to room temperature.
Step 3
Once cooled, whisk in the egg yolks one at a time, followed by the vanilla extract and lemon juice.
Step 4
Sift the cake flour and cornstarch into the wet mixture and whisk gently until smooth and lump-free. Set aside.
Step 5
In a clean, grease-free mixing bowl, beat the egg whites and a pinch of salt on medium speed using an electric mixer. Once frothy, gradually add the granulated sugar and increase the mixer speed to high. Beat until stiff, glossy peaks form.
Step 6
Fold one-third of the meringue mixture into the cream cheese batter gently using a spatula to loosen the mixture. Then, fold in the remaining meringue in two additions, being careful not to deflate the batter.
Step 7
Pour the batter into the prepared cake pan and gently tap it on the counter to release any large air bubbles.
Step 8
Place the cake pan in a larger, deep baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the cheesecake pan. This creates a water bath, ensuring gentle and even cooking.
Step 9
Bake in the preheated oven for 70 minutes. After 70 minutes, turn off the oven but leave the cheesecake inside with the door slightly open for an additional 20-30 minutes to prevent rapid cooling and cracking.
Step 10
Carefully remove the cake from the water bath and let it cool to room temperature before transferring it to the refrigerator for at least 4 hours or overnight to chill and set.
Step 11
Once chilled, remove the cheesecake from the pan, slice, and serve. Enjoy the cloud-like softness of your Japanese cheesecake!
Nutrition Facts
| Serving size | (932.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2563.2 |
| Total Fat 162.8g | 0% |
| Saturated Fat 87.1g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1485.6mg | 0% |
| Sodium 1394.4mg | 0% |
| Total Carbohydrate 225.9g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 156.4g | |
| Protein 61.0g | 0% |
| Vitamin D 285.4IU | 0% |
| Calcium 540.4mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 994.4mg | 0% |
Source of Calories