Here’s a soft and fluffy Japanese Cheesecake recipe, also known as a “cotton” cheesecake for its light, airy texture:
Ingredients:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter
- 1/3 cup milk
- 6 large eggs, separated
- 1/2 cup granulated sugar (divided)
- 1/2 cup cake flour (or all-purpose flour, sifted)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
Instructions:
1. Preheat Oven:
- Preheat your oven to 320°F (160°C). Prepare an 8-inch round springform pan by greasing and lining the bottom and sides with parchment paper. Wrap the outside of the pan with foil to prevent water from seeping in during baking.
2. Melt Cream Cheese, Butter, and Milk:
- In a heatproof bowl, combine the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method). Stir until the mixture is smooth and well combined. Remove from heat and let it cool.
3. Prepare Dry Ingredients:
- In a small bowl, sift together the cake flour, cornstarch, and salt. Set aside.
4. Mix Egg Yolks:
- In the cooled cream cheese mixture, add the egg yolks, lemon juice, and vanilla extract. Whisk until smooth. Gradually fold in the sifted dry ingredients until fully incorporated.
5. Beat Egg Whites:
- In a clean, dry bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar while continuing to beat until stiff peaks form.
6. Fold in Egg Whites:
- Gently fold the egg whites into the cream cheese mixture in batches, being careful not to deflate the batter.
7. Bake in a Water Bath:
- Pour the batter into the prepared springform pan. Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water (creating a water bath).
- Bake at 320°F (160°C) for about 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool Slowly:
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 15 minutes. This prevents the cake from collapsing too quickly.
- Remove from the oven and let it cool completely in the pan.
9. Chill and Serve:
- Once cooled, refrigerate the cheesecake for at least 2 hours (or overnight) for the best texture. Dust with powdered sugar before serving, if desired.
This Japanese Cheesecake is wonderfully light, airy, and slightly tangy, with a melt-in-your-mouth texture! Enjoy it chilled with a cup of tea or coffee.
