Japanese Cotton Cheesecake Recipe

Introduction

Japanese Cotton Cheesecake is a light, fluffy dessert that combines the richness of cream cheese with an airy texture, almost like a souffle. It’s a delightful treat that’s delicate yet flavorful, perfect for any occasion.

Ingredients

• 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

1. Step 1: Preheat your oven to 300°F (150°C) and line the bottom and sides of a 6 inch round baking pan with parchment paper.
2. Step 2: Melt the butter and cream cheese over a double boiler. Fill a small saucepan halfway with water and bring it to a boil. Place the cream cheese, butter, and milk in a mixing bowl that fits on top of the saucepan. Whisk until melted, fully combined, and heated to about 130°F (55°C).
3. Step 3: Remove the bowl from heat and whisk in the egg yolks and vanilla extract until combined.
4. Step 4: Sift the cake flour and cornstarch into the bowl. Whisk until smooth, then pour the batter through a fine mesh sieve to remove any lumps.
5. Step 5: In a large clean bowl, beat the egg whites with lemon juice using an electric mixer on high until white and frothy. Gradually add the sugar in three batches while continuing to beat. Continue mixing until soft peaks form that slowly fold over when the mixer is lifted. Turn the mixer to low and beat for another 30 seconds to remove large bubbles.
6. Step 6: Fold one-third of the meringue into the egg batter gently until combined and smooth.
7. Step 7: Carefully fold the egg batter into the remaining meringue, taking care not to deflate the mixture.
8. Step 8: Pour the batter into the lined pan from about 5 inches high to remove large air bubbles. Place the pan into a larger deep baking tray and add hot boiling water around it to a depth of about 1-2 cm.
9. Step 9: Bake for 30 minutes at 300°F (150°C). Then lower the temperature to 230°F (110°C) and bake for another 30 minutes. Increase the temperature to 275°F (135°C) and bake for 13-15 minutes. Watch closely to prevent cracking; if cracks appear, slightly open the oven door to release steam for a few seconds. The cake is done when the top is golden and a toothpick inserted in the center comes out mostly clean.
10. Step 10: Turn off the oven and leave the cake inside with the door cracked for 15 minutes. Remove the water bath and keep the cake in the oven for another 15 minutes to avoid temperature shock. Finally, transfer the cake to a rack to cool completely. Dust with powdered sugar before serving.

Tips & Variations

• Use full-fat cream cheese and milk for the best texture and flavor.
• Make sure egg whites are at room temperature for a stable and fluffy meringue.
• Folding the batter gently is key to keeping the cake light and airy.
• You can add a tablespoon of lemon zest to the batter for a fresh citrus twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To enjoy, bring it to room temperature or warm slightly in a low oven. This cake is best eaten fresh but will keep well chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

A 6-inch round pan is ideal for this recipe to maintain the right thickness and baking time. Using a larger pan will spread the batter thinner and may affect the texture and baking time.

Why is the cake so fluffy?

The light and fluffy texture comes from folding whipped meringue into the batter, which incorporates air and creates a soft, soufflé-like consistency.

Japanese Cotton Cheesecake Recipe

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★★★★★

4.5 from 149 reviews

Japanese Cotton Cheesecake is a soft, fluffy, and light Japanese-style cheesecake that melts in your mouth. It combines the richness of cream cheese with an airy meringue to create a delicate texture and subtle sweetness. This recipe uses a water bath baking method to ensure a creamy center and tender crumb perfect for an elegant dessert or afternoon treat.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1/4 cup (30 g) cake flour
• 2 tablespoon (20 g) cornstarch
• 1/3 cup (70 g) granulated sugar

Dairy & Eggs

• 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)
• 3 large egg whites (room temperature)

Flavorings

• 1/2 teaspoon (2 g) vanilla extract
• 1/2 teaspoon (2 g) lemon juice
• Powdered sugar (for garnish)

Instructions

1. Preheat and prepare pan: Preheat your oven to 300°F (150°C). Line the bottom and sides of a 6-inch round baking pan with parchment paper to prevent sticking and facilitate easy removal of the cake.
2. Melt the butter and cream cheese: Set up a double boiler by boiling water in a small saucepan. Place the cream cheese, unsalted butter, and milk in a heatproof bowl over the simmering water. Whisk continuously until the butter and cream cheese are fully melted and combined, reaching approximately 130°F (55°C).
3. Add egg yolks and vanilla: Remove the bowl from the heat. Whisk in the egg yolks and vanilla extract thoroughly until the mixture is smooth and homogenous.
4. Sift in the dry ingredients: Using a fine mesh sieve, sift the cake flour and cornstarch into the wet ingredients. Whisk until the batter is smooth, then strain through the sieve again to eliminate any lumps for an ultra-smooth texture.
5. Make the meringue: In a large clean mixing bowl, combine the egg whites and lemon juice. Using an electric hand mixer, whip the egg whites on high speed until frothy. Gradually add the granulated sugar in three batches while continuing to beat, until the meringue forms medium soft peaks—peaks that fold over slowly like soft serve ice cream. Then beat on low for 30 seconds to remove large air bubbles.
6. Fold one-third of meringue into batter: Add one-third of the meringue to the egg yolk batter and gently fold until smooth and fully incorporated, lightening the batter.
7. Fold batter into remaining meringue: Pour the batter back into the remaining two-thirds of meringue and fold gently using a rubber spatula to combine. Take care not to overmix to preserve the airy texture.
8. Prepare the pan and pour batter: Pour the batter into the prepared lined baking pan. To release large air bubbles, drop the pan from about 5 inches onto the countertop gently. Place this pan inside a larger deep baking tray and pour in 1 to 2 cm of boiling water to create a water bath for gentle, even baking.
9. Bake the cheesecake: Bake at 300°F (150°C) for 30 minutes. Then reduce the heat to 230°F (110°C) and bake for an additional 30 minutes. Finally, increase the oven temperature to 275°F (135°C) and bake for 13-15 more minutes. Watch carefully to prevent cracking; if cracks appear, slightly open the oven door for 5 seconds to release steam. The cheesecake is done when the top is golden and a toothpick inserted into the center comes out mostly clean.
10. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove the water bath and keep the cake in the oven for another 15 minutes to avoid temperature shock and shrinking. Remove from the pan and place on a cooling rack until completely cooled. Dust with powdered sugar before serving for an elegant finish.

Notes

• Use full-fat cream cheese and milk for the best creamy texture.
• Ensure eggs are at room temperature to achieve optimal meringue volume.
• Folding the meringue gently helps maintain airiness essential for the cotton-like texture.
• Water bath baking (bain-marie) prevents the cake from drying out and cracking by providing gentle, even heat.
• Cooling the cake gradually in the oven reduces shrinkage and helps maintain its delicate structure.
• Check the oven temperature accuracy, as this cake is sensitive to overheating which leads to cracks.
• Serve chilled or at room temperature, the cake improves in texture after refrigeration.

Keywords: Japanese cheesecake, cotton cheesecake, fluffy cheesecake, baked cheesecake, Japanese dessert, soufflé cheesecake, soft cheesecake