Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

Introduction:

If you’ve never tried Japanese Cotton Cheesecake, you’re in for a dreamy experience. Unlike the dense New York-style cheesecake, this version is light as air, fluffy like a cloud, and delicately sweet. Its texture lies somewhere between a soufflé and a sponge cake, making every bite melt in your mouth. It’s perfect for tea time, celebrations, or when you want to treat yourself to something special. Dusted with powdered sugar and served chilled or slightly warm, this cheesecake is elegance in dessert form.

Ingredients:

• 7 oz (200 g) cream cheese, softened

• 1/4 cup (60 ml) whole milk

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• 1/4 cup (60 g) unsalted butter

• 6 large eggs, separated

• 1/2 cup (100 g) granulated sugar (divided)

• 2/3 cup (80 g) cake flour (or sifted all-purpose flour)

• 1 tbsp cornstarch

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• 1/4 tsp cream of tartar (or a few drops of lemon juice)

• 1/2 tsp vanilla extract

• Pinch of salt

• Powdered sugar, for dusting

Instructions:

1. Prepare the Oven and Pan:
   Preheat your oven to 320°F (160°C). Line the bottom and sides of a round springform pan with parchment paper. Wrap the pan with foil to prevent water from seeping in, as this will be baked in a water bath.

2. Melt the Cream Base:
   In a saucepan over low heat, melt together the cream cheese, milk, and butter. Stir constantly until smooth and combined. Let cool slightly before continuing.

3. Mix the Yolks:
   In a large bowl, whisk the egg yolks with the cooled cream cheese mixture. Add vanilla extract and a pinch of salt. Sift in the flour and cornstarch, and gently fold until smooth and lump-free.

4. Whip the Egg Whites:
   In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar and continue whipping until stiff peaks form.

5. Fold the Mixtures Together:
   Gently fold one-third of the meringue into the yolk batter to lighten it. Then carefully fold in the remaining meringue in batches, using a spatula, to maintain the airiness of the batter.

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6. Bake in a Water Bath:
   Pour the batter into the prepared pan. Place the pan inside a larger baking dish filled with about 1 inch of hot water. Bake for 60–70 minutes, or until the top is golden and the center jiggles slightly when shaken.

7. Cool Gradually:
   Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. This prevents it from collapsing. Remove from the oven and let cool completely before removing from the pan.

8. Serve and Enjoy:
   Dust with powdered sugar before slicing. Serve chilled or at room temperature for a silky-smooth texture that’s absolutely divine.

Conclusion:

Japanese Cotton Cheesecake is a delicate, elegant dessert that will impress anyone lucky enough to try it. With its pillowy texture and light sweetness, it stands apart from traditional cheesecakes. Whether you’re an experienced baker or trying it for the first time, this recipe offers a rewarding experience and a delicious payoff. Pair it with fresh fruit, a warm cup of tea, or enjoy it all on its own—because something this special deserves the spotlight.

Let me know if you’d like a chocolate, lemon, or matcha variation of this recipe!