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
