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Japanese Cotton Cheesecake Recipe

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4.1 from 59 reviews

A light and airy Japanese cotton cheesecake characterized by its soft, fluffy texture and a subtle tang from cream cheese. This recipe combines whipped egg whites and a gentle baking technique using a water bath to achieve a delicate and moist cake perfect for dessert or teatime.

Ingredients

Dry Ingredients

  • 1/4 cup (30 g) cake flour
  • 2 tablespoon (20 g) cornstarch
  • 1/3 cup (70 g) granulated sugar

Dairy & Eggs

  • 3/4 cup (180 g) cream cheese (full fat brick)
  • 2 tablespoon (30 g) unsalted butter (room temperature)
  • 3 1/2 tablespoon (50 g) milk (full fat)
  • 3 large egg yolks (room temperature)
  • 3 large egg whites (room temperature)

Flavorings

  • 1/2 teaspoon (2 g) vanilla extract
  • 1/2 teaspoon (2 g) lemon juice

Garnish

  • powdered sugar (for dusting)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 300°F (150°C). Line the bottom and sides of a 6-inch round baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Melt butter and cream cheese: Set up a double boiler by filling a small saucepan halfway with water and bringing it to a boil. Place a mixing bowl that fits on top of the saucepan and add the cream cheese, butter, and milk. Whisk continuously until fully melted and combined, reaching about 130°F (55°C).
  3. Add egg yolks and vanilla: Remove the bowl from heat and whisk in the egg yolks and vanilla extract until thoroughly combined.
  4. Sift in dry ingredients: Sift cake flour and cornstarch through a fine mesh sieve into the wet mixture. Whisk until smooth, then strain the batter again through the sieve to remove any lumps.
  5. Make the meringue: In a clean large bowl, combine egg whites and lemon juice. Using an electric mixer, beat on high speed until frothy. Gradually add the sugar in three batches, continuing to beat until soft peaks form—when peaks gently fold over like soft serve ice cream. Then mix on low speed for 30 seconds to expel large bubbles.
  6. Combine initial meringue portion with batter: Fold one-third of the meringue gently into the egg yolk batter until fully incorporated and smooth.
  7. Fold batter into remaining meringue: Pour the egg yolk batter into the remaining meringue and carefully fold using a rubber spatula to maintain airiness without over-mixing.
  8. Prepare for baking: Pour the combined batter into the prepared pan. To remove large air bubbles, drop the pan from about 5 inches above the counter. Place the pan inside a larger deep baking tray and add 1-2 cm of hot boiling water to create a water bath.
  9. Bake the cheesecake: Bake at 300°F (150°C) for 30 minutes. Lower the oven temperature to 230°F (110°C) and bake for another 30 minutes. Then increase the temperature to 275°F (135°C) and bake for an additional 13-15 minutes. Watch closely to prevent cracking; if cracks appear, slightly open the oven door briefly to release steam. The cake is done when golden on top and a toothpick inserted in the center comes out mostly clean.
  10. Cool the cake gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove the water bath, then keep the cake in the oven for another 15 minutes to avoid sudden temperature changes and shrinking. Remove cake from the pan and place on a cooling rack until completely cool. Dust with powdered sugar before serving.

Notes

  • Ensure all eggs and dairy are at room temperature for better emulsification and volume.
  • Be gentle when folding the meringue to preserve the airiness that gives the cake its fluffy texture.
  • The water bath prevents cracking and ensures even, gentle cooking.
  • Monitor the oven temperature closely, as overheating can cause the cake to crack or dry out.
  • Allow the cake to cool gradually inside the oven for best texture and to prevent shrinking.
  • You can store leftovers in the refrigerator, covered, for up to 3 days.

Find it online: https://recipethrive.com/japanese-cotton-cheesecake-recipe/