Description
A soft, airy, and melt-in-your-mouth Japanese Cotton Cheesecake with the perfect balance of creaminess and lightness, making it an irresistible treat for any occasion.
Ingredients
- Cream Cheese: 250 g, provides the creamy base and rich flavor.
- Unsalted Butter: 50 g, adds tenderness and depth.
- Milk: 100 ml, creates a smooth, pourable batter.
- Egg Yolks: 6 large, give structure and richness.
- Cake Flour: 60 g, keeps the crumb delicate and soft.
- Cornstarch: 20 g, lightens the texture.
- Egg Whites: 6 large, whipped to soft peaks for volume.
- Granulated Sugar: 140 g, sweetens while helping stabilize the meringue.
- Lemon Juice: 1 tsp, balances the sweetness and stabilizes egg whites.
- Vanilla Extract: 1 tsp, for warmth and aroma.
Instructions
- Preheat Your Equipment: Preheat oven to 320°F (160°C). Prepare a water bath by placing a large baking pan in the oven.
- Combine Ingredients: Melt cream cheese, butter, and milk over low heat until smooth. Let cool slightly. Whisk in egg yolks, then sift in cake flour and cornstarch until fully combined.
- Prepare Your Cooking Vessel: Line a 9-inch springform pan with parchment paper. Wrap the outside with foil to prevent water seepage.
- Assemble the Dish: Beat egg whites with lemon juice until foamy, then gradually add sugar and whip to soft peaks. Gently fold meringue into the batter in three additions.
- Cook to Perfection: Pour batter into prepared pan, place in the water bath, and bake for about 60 minutes until golden and set. Turn off oven and leave cake inside with door ajar for 15 minutes.
- Finishing Touches: Remove from oven, unmold carefully, and peel off parchment.
- Serve and Enjoy: Slice gently with a warm knife and savor its delicate fluff.
Notes
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing the meringue into the batter to keep it airy.
- Bake in a water bath to ensure even cooking and prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 13g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Japanese Cotton Cheesecake, Soufflé Cheesecake, Light Cheesecake, Fluffy Cheesecake, Japanese Dessert