Japanese Cotton Cheesecake

Introduction

Light, airy, and irresistibly soft, this Japanese Cotton Cheesecake Recipe is the perfect dessert for cheesecake lovers who want something less dense yet full of flavor. With its delicate texture and subtle sweetness, this cheesecake is a treat you’ll love to bake and share. Follow this recipe to achieve the perfect fluffiness every time.

Ingredients

For the Batter:

  • 1/2 cup (120g) cream cheese, softened
  • 1/4 cup (60ml) milk
  • 1/4 cup (50g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 4 large eggs, separated
  • 1/2 cup (60g) all-purpose flour
  • 2 tbsp (20g) cornstarch
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional, for extra flavor)

For the Water Bath:

Boiling water (enough to fill the baking tray)

Preparation Time

  • Preparation: 20 minutes
  • Cooking: 50-60 minutes
  • Total Time: 1 hour 20 minutes

Low-Carb Cheesecake: This Keto Low-Carb Cheesecake is ideal for anyone watching their carb intake, delivering indulgence without the extra sugar.

Instructions

1. Preheat the Oven:

Preheat your oven to 325°F (160°C). Line a 7-inch round cake pan with parchment paper and grease it lightly with butter or oil.

2. Prepare the Cream Cheese Mixture:

In a heatproof bowl, combine the cream cheese, milk, and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth. Remove from heat and allow it to cool slightly.

See also  Watergate Salad Recipe: A Classic Creamy Dessert

3. Separate the Eggs:

Separate the egg whites and yolks into two bowls. Add the yolks to the cream cheese mixture and whisk until combined. Stir in the vanilla extract and lemon zest, if using.

4. Sift the Dry Ingredients:

Sift the flour and cornstarch into the cream cheese mixture, then gently fold them in until fully incorporated.

5. Whip the Egg Whites:

Using an electric mixer, beat the egg whites until foamy. Gradually add the sugar and continue beating until soft peaks form.

6. Fold the Egg Whites:

Gently fold the egg whites into the cream cheese batter in three additions. Use a spatula to fold carefully, ensuring you don’t deflate the mixture.

7. Pour and Prepare the Water Bath:

Pour the batter into the prepared cake pan and tap it lightly on the counter to remove any air bubbles. Place the pan in a larger baking tray, then pour boiling water into the tray to create a water bath.

8. Bake the Cheesecake:

Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cake inside for another 10 minutes to prevent sudden shrinking.

See also  Cabbage Fat-Burning Soup

9. Cool and Serve:

Remove the cake from the water bath and let it cool completely before removing it from the pan. Dust with powdered sugar if desired, slice, and serve.

Tips for Success

Room Temperature Ingredients: Make sure all ingredients are at room temperature for a smooth batter.

Water Bath Tips: Ensure the cake pan is tightly sealed with parchment or foil to prevent water from leaking in.

Avoid Overmixing: Fold the egg whites gently to keep the batter light and airy.

Nutritional Information (Per Slice)

Calories: 180

Carbohydrates: 15g

Protein: 5g

Fat: 10g

(Values are approximate and may vary based on portion sizes and ingredients)

Conclusion

This Japanese Cotton Cheesecake Recipe is a perfect blend of lightness and creaminess, making it a unique addition to any dessert table. Whether you’re a fan of classic cheesecakes or looking to try something new, this fluffy treat is sure to impress. Serve it chilled or at room temperature for the best experience.

Leave a Comment