Description
Japanese Cotton Cheesecake is an enchanting dessert that brings a touch of elegance to any gathering. Known for its unique soufflé-like texture, this cheesecake is incredibly light and airy, melting in your mouth with each bite. Combining cream cheese with delicate notes of vanilla, this cake offers a comforting yet refined flavor profile that appeals to dessert lovers of all ages. Perfect for birthdays, holidays, or simply as a sweet treat to brighten your day, Japanese Cotton Cheesecake is sure to impress with its visually stunning appearance and delightful taste.
Ingredients
Scale
- 1/4 cup (30 g) cake flour
- 2 tablespoon (20 g) cornstarch
- 3/4 cup (180 g) cream cheese (full fat brick)
- 2 tablespoon (30 g) unsalted butter (room temperature)
- 3 1/2 tablespoon (50 g) milk (full fat)
- 3 large egg yolks (room temperature)
- 1/2 teaspoon (2 g) vanilla extract
- 3 large egg whites (room temperature)
- 1/3 cup (70 g) granulated sugar
- 1/2 teaspoon (2 g) lemon juice
- Powdered sugar (for garnish)
Instructions
- Preheat the oven to 300°F (150°C) and prepare a 6-inch round baking pan with parchment paper.
- In a double boiler, melt together cream cheese, butter, and milk until smooth.
- Remove from heat and whisk in egg yolks and vanilla until combined.
- Sift in cake flour and cornstarch; mix until smooth.
- In a separate bowl, whip egg whites with lemon juice until frothy. Gradually add sugar and beat until medium soft peaks form.
- Gently fold one-third of the meringue into the batter, then carefully incorporate the remaining meringue.
- Pour batter into the prepared pan and place it in a larger tray filled with hot water (water bath).
- Bake for 30 minutes at 300°F (150°C), lower the temperature to 230°F (110°C) for 30 minutes, then bake at 275°F (135°C) for another 13-15 minutes.
- Allow cooling gradually in the oven before transferring to a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 217
- Sugar: 9g
- Sodium: 137mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 98mg