Description
This Fluffy Japanese Cotton Cheesecake offers a light and airy texture that melts effortlessly in your mouth. Combining a delicate blend of cream cheese, cake flour, and perfectly whipped egg whites, this dessert is a delightful balance of sweetness and richness, making it an elegant treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup Cake Flour (Ensure to sift for a lighter texture)
- 2 tablespoons Cornstarch (Can be swapped with potato starch)
- 1/2 cup Granulated Sugar (Adjust based on sweetness preference)
Dairy & Fat
- 8 ounces Cream Cheese (Use full-fat for best results)
- 4 tablespoons Unsalted Butter (Should be at room temperature)
- 1/2 cup Milk (Full Fat) (Non-dairy milk can be used)
Eggs & Flavorings
- 3 Egg Yolks (Use room temperature for better emulsification)
- 5 Egg Whites (Must be whipped to medium-soft peaks)
- 1 teaspoon Vanilla Extract (Can substitute with almond extract)
- 1 tablespoon Lemon Juice (Vital for stabilizing egg whites)
Optional
- Powdered Sugar (For aesthetic finish)
Instructions
- Prepare Ingredients: Bring all dairy products and eggs to room temperature, which facilitates better mixing and emulsification for a smoother batter.
- Mix Cream Cheese Mixture: In a heatproof bowl, gently melt the cream cheese, unsalted butter, and milk over a double boiler. Stir continuously until smooth and combined, then remove from heat and let it cool slightly.
- Combine Dry Ingredients: Sift together the cake flour and cornstarch to aerate the mixture, which contributes to the cake’s characteristic fluffiness.
- Add Egg Yolks and Vanilla: Whisk the egg yolks and vanilla extract into the cream cheese mixture until completely incorporated.
- Fold in Dry Ingredients: Gradually add the sifted flour mixture into the cream cheese batter. Mix gently to avoid deflating the batter, ensuring a smooth, lump-free consistency.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites with the lemon juice to stabilize until medium-soft peaks form. Gradually add granulated sugar while continuing to whip until stiff but not dry peaks are achieved.
- Incorporate Egg Whites: Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Then carefully fold in the remaining egg whites in two additions, preserving as much air as possible for the fluffy texture.
- Prepare Pan and Batter: Line a round cake pan with parchment paper. Pour batter evenly into the pan and tap it lightly to release any large air bubbles. Wrap the outside of the pan with foil to prevent water from seeping in.
- Bake Using Water Bath: Place the cake pan into a larger roasting pan filled with hot water halfway up the sides of the cake pan. Bake in a preheated oven at 320°F (160°C) for about 70-75 minutes until the surface is golden and a skewer inserted comes out clean.
- Cool and Serve: Remove the cheesecake from the water bath and allow it to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before slicing into 8 portions and serving.
Notes
- Make sure all ingredients are at room temperature before starting to ensure proper mixing and stable batter.
- Be gentle when folding the egg whites to retain airiness, which is key to the cake’s fluffy texture.
- Using a water bath prevents the cake from cracking and helps achieve the signature soft, moist crumb.
- Adjust sugar according to your sweetness preference, but do not omit lemon juice as it stabilizes the meringue.
- Allow the cake to cool completely to set its delicate structure before slicing.
- This cake is best served fresh but can be stored in the refrigerator for up to 3 days, wrapped tightly to maintain moisture.
