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Japanese Cotton Cheesecake Recipe
Ingredients:
- 250g cream cheese, at room temperature
- 50g unsalted butter, at room temperature
- 100ml milk
- 60g cake flour
- 20g cornstarch
- 1/4 tsp salt
- 6 large eggs, separated
- 140g granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp cream of tartar
Instructions:
- Prepare the Pan:
- Preheat the oven to 320°F (160°C). Grease and line the bottom and sides of an 8-inch (20cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Make the Cream Cheese Mixture:
- In a double boiler, melt cream cheese, butter, and milk together until smooth. Remove from heat and let it cool.
- Once cooled, sift in the cake flour, cornstarch, and salt. Mix until well combined. Add egg yolks, lemon juice, and mix until smooth.
- Prepare the Meringue:
- In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Combine Mixtures:
- Fold the meringue into the cream cheese mixture in three batches, being careful not to deflate the meringue.
- Bake:
- Pour the batter into the prepared cake pan and tap the pan lightly on the counter to remove any air bubbles. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the cake pan.
- Bake in the preheated oven for 60-70 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool:
- Turn off the oven and leave the cake inside with the oven door slightly open for about 15 minutes. Then, remove the cake from the oven and water bath. Let it cool completely in the pan on a wire rack.
- Serve:
- Once cooled, remove the cake from the pan and peel off the parchment paper. Slice and enjoy!
This Japanese cotton cheesecake is light, fluffy, and has a delicate texture, making it a delightful dessert to enjoy with tea or coffee. Enjoy baking!
