Description
Japanese Cotton Cheesecake is a fluffy, light, and airy dessert that combines the creamy richness of cream cheese with a delicate sponge-like texture. This recipe uses a water bath baking technique to ensure a moist and tender cake with a golden brown top. Perfect for those who love a less dense and melt-in-your-mouth cheesecake experience.
Ingredients
Scale
Cheesecake Batter
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 320°F (160°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Make Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing well until fully combined. Next, add the whole milk, melted unsalted butter, and vanilla extract, mixing until the batter is smooth and homogeneous.
- Incorporate Egg Yolks: In a separate bowl, whisk the egg yolks until they become pale and frothy, which helps add lightness to the batter. Slowly fold the beaten egg yolks into the cream cheese mixture, combining thoroughly without overmixing.
- Add Dry Ingredients: Sift together the all-purpose flour, cornstarch, and salt to avoid lumps. Gently fold this dry mixture into the cream cheese batter until just combined, preserving the airy texture.
- Beat Egg Whites: In a clean bowl, whip the egg whites with the cream of tartar until stiff peaks form. This step is critical for the cake’s fluffy texture.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the cream cheese batter in three additions, being gentle to keep as much air in the mixture as possible to maintain fluffiness.
- Prepare Water Bath and Bake: Pour the batter into the prepared cake pan. Place the cake pan inside a larger baking dish, then fill the dish with hot water until it reaches halfway up the sides of the cake pan. This water bath helps the cheesecake bake evenly and prevents cracking. Bake in the preheated oven for 55-60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. After baking, turn off the oven and leave the cheesecake inside for 15 minutes to gently finish cooking.
- Cool and Serve: Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Run a knife carefully around the edges to loosen it, then invert the cake onto a plate and remove the parchment paper. Let the cake cool completely before serving to achieve the perfect texture.
Notes
- Be gentle when folding egg whites to keep the batter light and fluffy.
- The water bath (bain-marie) method is essential for avoiding cracks and ensuring moisture.
- Ensure cream cheese is fully softened to avoid lumps.
- You can use a hand mixer or stand mixer for beating ingredients.
- The cake can be stored in the refrigerator for up to 3 days, best served chilled.
