Japanese cotton cheesecake is a dreamy dessert that melts in your mouth with its light and airy texture. Known for its unique combination of creamy cheesecake and fluffy soufflé, this cake is a must-try for dessert lovers. Follow this step-by-step guide to create the perfect Japanese cotton cheesecake in your kitchen.
Ingredients for Japanese Cotton Cheesecake
To make this delicious dessert, gather the following ingredients:
For the Cheesecake Batter
- 250g cream cheese (softened)
- 60g unsalted butter
- 100ml milk
- 6 large eggs (separated)
- 140g granulated sugar (divided into two portions)
- 60g cake flour
- 20g cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- A pinch of salt
For the Water Bath
- Hot water (enough to fill a baking tray halfway)
Step-by-Step Guide to Make Japanese Cotton Cheesecake
1. Preheat Your Oven
Set your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan in aluminum foil to prevent water from seeping in during the water bath.
2. Prepare the Cream Cheese Mixture
- In a heatproof bowl, combine the cream cheese, butter, and milk.
- Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and creamy. Remove from heat and let it cool slightly.
3. Add Egg Yolks and Dry Ingredients
- Once the cream cheese mixture cools, whisk in the egg yolks one at a time.
- Add the vanilla extract, lemon juice, and salt, mixing well.
- Sift in the cake flour and cornstarch, folding gently to avoid lumps. Set aside.
4. Whip the Egg Whites
- In a clean bowl, beat the egg whites with an electric mixer until frothy.
- Gradually add the sugar (in three portions) and continue beating until stiff peaks form.
5. Combine the Mixtures
- Gently fold the whipped egg whites into the cream cheese batter in three parts. Use a spatula and fold carefully to maintain the airy texture. Avoid overmixing.
6. Prepare the Water Bath
- Pour the batter into the prepared cake pan and smooth the surface.
- Place the cake pan inside a larger, deep baking tray. Add hot water to the tray until it reaches halfway up the sides of the cake pan.
7. Bake the Cheesecake
- Place the cake in the preheated oven and bake for 60 to 70 minutes. The top should turn golden brown, and the cake should slightly jiggle in the center.
- Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes to cool gradually. This prevents the cake from deflating.
8. Cool and Serve
- Remove the cake from the water bath and let it cool completely before removing it from the pan.
- Dust with powdered sugar for decoration or serve as is for a classic look.
Tips for the Perfect Japanese Cotton Cheesecake
- Make sure the cream cheese and eggs are at room temperature to achieve a smooth batter.
- Sift Dry Ingredients: Sifting prevents lumps and ensures a velvety texture.
- Patience While Folding: Fold the egg whites gently to retain air and achieve the signature fluffiness.
- Avoid Sudden Temperature Changes: Gradual cooling minimizes cracks and keeps the cake’s texture intact.
Conclusion
Making Japanese cotton cheesecake at home might take some effort, but the result is absolutely worth it. Its pillowy texture and delightful taste make it a showstopper dessert for any occasion. Follow this recipe and share this soft, melt-in-your-mouth cake with family and friends.
FAQs
1. Is it possible to substitute all-purpose flour for cake flour?
Yes, you can substitute all-purpose flour, but sift it with a tablespoon of cornstarch for a similar texture.
2. Why did my cheesecake crack on top?
Cracking usually occurs due to sudden temperature changes or overbaking. Cool the cake gradually for a smooth top.
3. Can I add flavor variations to the cake?
Absolutely! You can experiment with matcha, cocoa powder, or even citrus zest for unique flavors.
4. How do I store Japanese cotton cheesecake?
Store the cheesecake in an airtight container in the fridge for up to 3 days. Let it come to room temperature before serving.
5. Do I need a stand mixer to make this cake?
No, a hand mixer works perfectly fine for whipping the egg whites and mixing the batter.