Description
Classic Japanese Cotton Cheesecake is a light, fluffy, and airy dessert known for its delicate texture and subtle sweetness. This recipe combines cream cheese, whipped egg whites, and a gentle water bath baking technique to create a souffle-like cake that melts in your mouth. Perfect for a sophisticated dessert or an elegant tea-time treat.
Ingredients
Scale
Cheese Mixture
- 7 oz (200g) cream cheese, softened
- 1/4 cup (60ml) whole milk
- 1/4 cup (55g) unsalted butter
Batter
- 6 large eggs, separated
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) cake flour, sifted
- 2 tablespoons (15g) cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Prepare Pan and Oven: Preheat your oven to 320°F (160°C). Grease and line an 8-inch round cake pan with parchment paper on the bottom and sides. Wrap the outside of the pan tightly with foil to prepare for a water bath.
- Melt and Mix Cheese Mixture: In a small saucepan over low heat, melt the cream cheese, milk, and butter together until smooth. Let cool slightly. In a large bowl, whisk the egg yolks with the cooled cream cheese mixture. Stir in the lemon juice, then gently fold in the sifted cake flour, cornstarch, and a pinch of salt until smooth.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar while beating until stiff peaks form.
- Combine Mixtures: Gently fold the meringue into the cream cheese batter in three parts, being careful not to deflate the mixture. Pour the batter into the prepared pan and tap it lightly to release air bubbles.
- Set Up Water Bath and Bake: Place the cake pan inside a larger baking dish. Pour hot water into the outer pan to reach halfway up the sides of the cake pan. Bake for 60–70 minutes, or until the top is lightly golden and the center is set.
- Cool Gradually: Turn off the oven, leave the door slightly ajar, and let the cake cool inside for 15–20 minutes to prevent shrinking.
- Final Cooling and Chilling: Remove from the oven, cool completely at room temperature, then chill in the fridge for at least 2 hours before serving.
Notes
- For the signature fluffy texture, be gentle when folding in the meringue.
- Serve plain or dusted with powdered sugar and fresh fruit for extra flavor.
- Best enjoyed chilled to enhance the delicate texture and flavor.
