Cotton Japanese Cheesecake Recipe
Introduction
Japanese Cotton Cheesecake is a light, fluffy dessert that melts in your mouth. This delicate cheesecake combines the creamy richness of cream cheese with an airy texture achieved by folding whipped egg whites into the batter.
Ingredients
- 5 large eggs, at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup sugar, divided
- 8 oz cream cheese, at room temperature
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, at room temperature
- 1 Tbsp lemon juice
- 1/4 cup all-purpose flour
- 2 Tbsp corn starch
- 8 inch round springform pan
Instructions
- Step 1: Line the bottom and sides of the springform pan with parchment paper. Wrap the pan with several sheets of foil, sealing it completely to prevent water from seeping in.
- Step 2: Fill a large baking pan halfway with water and place it on the lowest rack of your oven. Preheat the oven to 315°F (157°C).
- Step 3: Separate the eggs, placing the whites in a mixing bowl and the yolks in a separate container.
- Step 4: Beat the egg whites on low speed for 30 seconds, then medium-low for another 30 seconds until foamy. Add the cream of tartar. Increase to medium-high speed and beat until the whites start to thicken. Gradually add 1/4 cup sugar and continue beating until soft peaks form (about 3 minutes).
- Step 5: In another bowl, beat the cream cheese and milk on low speed until smooth (2-3 minutes). Add the butter, remaining 1/4 cup sugar, and lemon juice, beating for 1 minute. Mix in the flour and corn starch for another minute. Finally, add the egg yolks and mix for 1 more minute. Strain the batter through a sieve to ensure smoothness.
- Step 6: Gently fold one-third of the whipped egg whites into the batter until mostly incorporated. Repeat with another third, then fold in the remaining whites carefully to keep the mixture airy.
- Step 7: Pour the batter into the prepared springform pan and spread evenly. Smooth the top with a spatula. Hold the pan’s sides and gently lift and drop it onto the counter about six times to release large air bubbles.
- Step 8: Place the springform pan in the water bath and bake for 1 hour and 10 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Bake an additional 10-15 minutes to brown the top if needed.
- Step 9: Turn off the oven and crack the door open slightly (about 2-3 inches). Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Step 10: Remove the cheesecake from the pan, place it on a plate, and refrigerate for at least 4 hours before serving.
- Step 11: Serve with fresh fruit, fruit puree, chocolate sauce, or whipped cream for added flavor.
- Step 12: Store any leftovers covered in the refrigerator and enjoy within one week.
Tips & Variations
- Make sure all ingredients are at room temperature to ensure a smooth batter and better rise.
- Use a stand mixer for whipping the egg whites to achieve the best volume.
- For a tangier flavor, add a bit more lemon juice or a teaspoon of vanilla extract.
- Try topping the cheesecake with fresh berries or a dusting of powdered sugar for a simple finish.
Storage
Store any leftover cheesecake covered in the refrigerator for up to one week. To reheat, bring slices to room temperature or warm gently in the microwave for 10-15 seconds, but it’s best enjoyed chilled or at room temperature for its fluffy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular cake pan instead of a springform pan?
A springform pan is ideal because it allows easy removal of the delicate cheesecake without damaging it. If using a regular cake pan, line it well with parchment paper and be extra careful when removing the cake.
Why do I need a water bath for baking this cheesecake?
The water bath creates a moist environment that helps the cake bake evenly and prevents cracks by maintaining gentle heat around the cheesecake.
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Cotton Japanese Cheesecake Recipe
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
Description
This delicate and airy Cotton Cheesecake, also known as Japanese Cheesecake, combines a light cream cheese mixture with whipped egg whites to create a fluffy, melt-in-your-mouth texture. Baked in a water bath, this cake has a subtle sweetness and a creamy tang, perfect for a sophisticated dessert served chilled with your choice of fresh fruit or sauces.
Ingredients
Scale
Egg Whites
- 5 large eggs, separated, at room temperature
- 1/4 tsp cream of tartar
- 1/4 cup sugar (divided)
Cream Cheese Batter
- 8 oz cream cheese, at room temperature
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, at room temperature
- 1 Tbsp lemon juice
- 1/4 cup all-purpose flour
- 2 Tbsp corn starch
Equipment
- 8 inch round springform pan
- Parchment paper
- Foil for wrapping pan
- Large baking pan for water bath
Instructions
- Prepare the Pan: Line the bottom and side of an 8-inch springform pan with parchment paper. Wrap the pan with several sheets of foil, sealing completely to prevent water leaks during the water bath baking.
- Preheat Oven and Prepare Water Bath: Fill a large baking pan halfway with water and place it on the lowest rack of the oven. Preheat the oven to 315°F (157°C).
- Separate Eggs: Carefully separate the eggs, placing the whites in a large mixing bowl and the yolks in a separate container.
- Whip Egg Whites: Beat the egg whites on low speed for 30 seconds, then increase to medium-low for 30 seconds until foamy. Add the cream of tartar and increase to medium-high speed. When the egg whites start to thicken, gradually add 1/4 cup sugar and continue beating until soft peaks form (about 3 minutes using a stand mixer).
- Make Cream Cheese Batter: In another bowl, mix the cream cheese and milk on low speed until creamy and smooth (2-3 minutes). Add the butter, the remaining 1/4 cup sugar, and lemon juice, then beat for 1 minute. Add the flour and corn starch and mix for 1 minute. Finally, add the egg yolks and mix until just combined. Strain this batter through a sieve to ensure smoothness.
- Fold in Egg Whites: Gently fold one-third of the whipped egg whites into the cream cheese batter until mostly incorporated. Repeat folding with the second third and then the remaining egg whites, carefully preserving the airy texture.
- Prepare for Baking: Pour the batter into the prepared springform pan and smooth the top with a spatula. Hold the sides and gently drop the pan onto the countertop about six times to release any large air bubbles.
- Bake in Water Bath: Place the springform pan into the water bath in the oven. Bake for 1 hour and 10 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. If not browned, bake an additional 10-15 minutes to achieve a light golden top.
- Cool in Oven: Turn off the oven and slightly open the oven door (2-3 inches). Let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the pan and transfer it to a plate. Refrigerate for at least 4 hours to set and develop flavor and texture.
- Serve: Serve chilled, optionally garnished with fresh fruit, fruit puree, chocolate sauce, or whipped cream for added flair.
- Store Leftovers: Cover and refrigerate any remaining portions. Enjoy your Cotton Cheesecake within one week for optimal freshness.
Notes
- Room temperature eggs and cream cheese ensure smooth batter without lumps.
- Folding the egg whites gently is critical to keep the cake fluffy and light.
- The water bath prevents the cake from drying out and helps keep its soft texture.
- Slow cooling in the oven minimizes cracking and shriveling of the top.
- This cake can be served plain or paired with your favorite sauces or fresh fruit.
- Make sure the springform pan is well sealed with foil to prevent water from seeping in.
- Use a fine mesh sieve to strain the batter for a velvety smooth texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Japanese cheesecake, cotton cheesecake, fluffy cheesecake, baked cheesecake, light dessert, souffle cheesecake, water bath cheesecake
