Japanese Cotton Soft Cheesecake
Experience the ultimate in light and airy indulgence with this Japanese Cotton Soft Cheesecake, a show-stopping dessert that’s as delicate as a soft cloud. Known for its signature fluffy texture and subtle sweetness, this cheesecake combines rich cream cheese, velvety milk, and a hint of refreshing lemon for a harmonious balance of flavors. The recipe uses a water bath baking technique, ensuring a smooth, crack-free surface and that pillowy-soft consistency that melts in your mouth with every bite. Perfect for any special occasion or as a delightful treat, this cheesecake is best served chilled and pairs beautifully with fresh fruit or a dusting of powdered sugar. Create this irresistible Japanese dessert in your own kitchen with just a handful of pantry staples—it's easier than you think!
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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 teaspoon cream of tartar (optional)
- 0 as needed hot water (for the water bath)
Directions
Step 1
Preheat your oven to 150°C (300°F). Line the base of an 8-inch round springform pan with parchment paper and grease the sides. Wrap the outside of the pan with aluminum foil to ensure it is watertight for the water bath.
Step 2
In a heatproof bowl over a pot of simmering water, melt the cream cheese, butter, and milk. Stir until smooth and well combined. Remove from heat and set aside to cool slightly.
Step 3
Sift the cake flour and cornstarch together. Add them to the cream cheese mixture and mix until smooth.
Step 4
Add the egg yolks, vanilla extract, and lemon juice to the mixture and whisk until fully incorporated. Set aside.
Step 5
In a clean mixing bowl, beat the egg whites on low speed until frothy. Add the cream of tartar, if using, then gradually add the granulated sugar while beating. Increase the speed to medium-high and beat until stiff peaks form, about 3-4 minutes.
Step 6
Gently fold one-third of the whipped egg whites into the cream cheese mixture using a spatula. Be careful not to deflate the batter. Repeat this process two more times until all the egg whites are incorporated and the mixture is smooth.
Step 7
Pour the batter into the prepared springform pan. Tap the pan gently on the counter to release any air bubbles.
Step 8
Place the springform pan into a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Step 9
Bake at 150°C (300°F) for 15 minutes, then reduce the temperature to 130°C (265°F) and bake for another 45 minutes, or until the cake is set and lightly golden on top.
Step 10
Turn off the oven and leave the cake inside with the door slightly ajar for 30 minutes to cool gradually. This helps prevent cracks.
Step 11
Remove the cake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Step 12
Gently remove the cake from the springform pan, slice, and enjoy the silky, cotton-soft texture!
Nutrition Facts
| Serving size | (1175.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2583.2 |
| Total Fat 161.6g | 0% |
| Saturated Fat 87.1g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1491.6mg | 0% |
| Sodium 1261.8mg | 0% |
| Total Carbohydrate 227.9g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 156.4g | |
| Protein 62.8g | 0% |
| Vitamin D 291.4IU | 0% |
| Calcium 558.4mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1483.4mg | 0% |
Source of Calories