Japanese Cotton Cheesecake Recipe: Light, Fluffy, and Irresistibly Delicious!

Japanese Cotton Cheesecake Recipe: Light, Fluffy, and Irresistibly Delicious! 🍰✨

Discover the magic of the Japanese Cotton Cheesecake—a delicate and airy dessert that melts in your mouth with every bite. Its signature light texture and subtle sweetness make it a favorite for all occasions. Follow this step-by-step recipe to create a cheesecake that’s perfect for impressing friends, family, or just treating yourself!

Ingredients

For the Cheesecake:

• 300 g cream cheese
• 60 g unsalted butter
• 120 ml whole milk
• 72 g cake flour
• 24 g corn starch
• 7 large eggs (separated)
• 190 g granulated sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract
• A pinch of salt

Instructions

Step 1: Prep Your Tools and Oven

• Preheat your oven to 160°C (320°F).
• Line the bottom and sides of an 8-inch round cake pan with parchment paper.

Step 2: Make the Cream Cheese Mixture

• In a double boiler, melt the cream cheese, butter, and milk, stirring until smooth.
• Remove from heat and let the mixture cool to room temperature.

Step 3: Combine the Dry Ingredients

• Sift the cake flour and corn starch together into a bowl to ensure a lump-free batter.

Step 4: Prepare the Egg Yolk Mixture

• In a large bowl, whisk the egg yolks until pale and fluffy.
• Mix in the cooled cream cheese mixture. Gradually fold in the flour mixture until fully incorporated.
• Add the lemon juice and vanilla extract, stirring until smooth.

Step 5: Beat the Egg Whites

• In a clean mixing bowl, beat the egg whites with a pinch of salt until foamy.
• Gradually add the granulated sugar and continue beating until stiff peaks form.

Step 6: Combine and Fold

• Gently fold one-third of the beaten egg whites into the cream cheese batter to lighten it.
• Carefully fold in the remaining egg whites until fully combined, taking care not to deflate the mixture.

Step 7: Prepare for Baking

• Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles.
• Place the cake pan in a larger baking dish and fill the dish with hot water, creating a water bath.

Step 8: Bake the Cheesecake

• Bake in the preheated oven for about 60 minutes or until the top turns golden brown and a skewer inserted into the center comes out clean.

Step 9: Cool Gradually

• Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 30 minutes to prevent it from collapsing.

Step 10: Chill and Serve

• Remove the cheesecake from the oven and cool completely in the pan.
• Refrigerate for at least 2 hours before serving to let it set fully.

Tips for Success

1. Room Temperature Ingredients: Bring all your ingredients to room temperature before starting to ensure a smooth batter.
2. Be Gentle with Egg Whites: Fold the egg whites gently to avoid deflating the batter, which ensures the cake remains light and fluffy.
3. Water Bath: This method helps maintain a moist texture and prevents cracking on the surface of the cheesecake.

FAQs: Common Questions About Japanese Cotton Cheesecake

Q: Can I use all-purpose flour instead of cake flour?
A: Yes, but for the best texture, substitute 1 cup of all-purpose flour with 2 tablespoons of cornstarch.

Q: Why did my cheesecake collapse?
A: Gradual cooling in the oven helps prevent sudden temperature changes that cause the cake to collapse.

Q: How do I know when the cake is done?
A: The cake is ready when the top is golden brown, and a skewer inserted into the center comes out clean.

Common Mistakes and How to Avoid Them

1. Overmixing: This can deflate the batter and result in a dense texture. Mix until just combined.
2. Skipping the Water Bath: Without a water bath, the cake may bake unevenly and crack.
3. Opening the Oven Door Too Early: Avoid opening the oven door during baking to maintain even temperature.

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