Japanese Cotton Cheesecake is a delightful, cloud-like dessert that has captured hearts worldwide with its feather-light texture and subtle sweetness. This cake is a cross between a cheesecake and a soufflé, boasting a delicate wobble, a slight tanginess, and a melt-in-your-mouth experience that leaves you craving just one more bite.
The origins of this dessert trace back to Japan in the 1960s, where bakers sought to create a cheesecake lighter than the dense Western-style versions. The result? A soft, fluffy masterpiece that became a staple in Japanese bakeries. This cheesecake is perfect for any occasion—whether you’re celebrating a special milestone, hosting a cozy tea party, or simply indulging in a little self-care with a sweet treat.
One bite of this Japanese Cotton Cheesecake, and you’ll understand why it’s so beloved. It’s not just dessert; it’s an experience.
Why You’ll Love This Recipe
- Light and Airy Texture: It’s like biting into a fluffy cloud.
- Not Too Sweet: Perfectly balanced for those who prefer a mild dessert.
- Customizable: Serve it plain, with a dusting of powdered sugar, or a dollop of fresh whipped cream.
- Impressive Yet Simple: While it looks bakery-worthy, this recipe breaks it down so you can achieve perfection at home.
Ingredients You’ll Need
- 250g cream cheese
- 50g unsalted butter
- 100ml milk
- 60g all-purpose flour
- 20g cornstarch
- 6 large eggs, separated
- 140g granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Powdered sugar (optional, for dusting)
How to Make Japanese Cotton Cheesecake
Step-by-Step Instructions
Step 1: Prepare Your Baking Equipment
Start by preheating your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Wrap the outside of the pan with aluminum foil to make it waterproof for the water bath. This ensures even baking and prevents cracking.
Step 2: Melt and Mix
In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water, stirring constantly until the mixture is smooth and well combined. Remove from heat and allow it to cool slightly.
Step 3: Combine Dry Ingredients
Sift the all-purpose flour and cornstarch together into a separate bowl. Gradually add the dry ingredients to the cream cheese mixture, whisking until smooth.
Step 4: Whisk Egg Yolks
In a small bowl, whisk the egg yolks with vanilla extract and lemon juice. Fold this mixture into the cream cheese batter, ensuring it’s fully incorporated.
Step 5: Beat the Egg Whites
Using a stand mixer or hand mixer, beat the egg whites on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, and continue beating until soft peaks form. Be careful not to overbeat, as this will affect the cake’s texture.
Step 6: Fold the Batter
Gently fold one-third of the egg whites into the cream cheese mixture to lighten it. Then fold in the remaining egg whites in two additions, using a spatula and a gentle hand to preserve the airy structure.
Step 7: Prepare the Water Bath
Pour the batter into the prepared cake pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
Step 8: Bake
Bake for 55-60 minutes, then reduce the temperature to 300°F (150°C) and bake for an additional 15-20 minutes. The cake is ready when the top is lightly golden, and a toothpick inserted into the center comes out clean.
Step 9: Cool
Turn off the oven and leave the cake inside with the door slightly ajar for about 30 minutes. This prevents sudden temperature changes that might cause the cake to deflate. Once cooled, transfer the cake to a wire rack.
Helpful Tips
- Room Temperature Ingredients: Make sure the cream cheese, butter, and eggs are at room temperature to ensure a smooth batter.
- Gentle Folding: Use a light hand when folding the egg whites into the batter. Overmixing will deflate the batter and result in a denser cake.
- Perfect Water Bath: Ensure the foil around your cake pan is tightly wrapped to prevent water from seeping into the batter.
- Patience is Key: Cooling the cake slowly in the oven helps maintain its fluffy structure.
Details
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Notes for the Perfect Japanese Cotton Cheesecake
- Soft Peaks: Beat egg whites to soft peaks for the ideal fluffy texture.
- Sift Ingredients: Sifting flour and cornstarch ensures a smooth batter.
- Prevent Cracks: Use a water bath to bake evenly and avoid cracking.
- Doneness: Look for a slight jiggle in the center, and test with a toothpick.
- Gradual Cooling: Cool in the oven to prevent deflation.
Storage Instructions
Store the Japanese Cotton Cheesecake in an airtight container in the refrigerator for up to 3 days. To enjoy it at its best, let it come to room temperature before serving.
Frequently Asked Questions
Q: Can I make this cheesecake without a water bath?
A: While it’s possible, the water bath ensures the cake bakes evenly and remains moist. Without it, the cake may crack or develop a denser texture.
Q: Why did my cheesecake deflate?
A: Sudden temperature changes can cause deflation. Be sure to cool the cake slowly in the oven before transferring it to a rack.
Q: Can I freeze this cheesecake?
A: Yes! Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
Related Recipes
If you loved this Japanese Cotton Cheesecake, try these other irresistible treats:
- Elegant White Chocolate Raspberry Swirl Cheesecake: A Decadent Delight
- Mini Pistachio Cheesecakes with a Crunchy Base
Conclusion
Japanese Cotton Cheesecake is more than a dessert; it’s a sensory delight that brings comfort and joy to any occasion. Whether you’re making it for the first time or the hundredth, this recipe is your guide to achieving that perfect wobble and delicate sweetness. Share it with loved ones or savor it all to yourself—it’s a slice of heaven no matter how you enjoy it!
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Japanese Cotton Cheesecake: A Dreamy Dessert That Melts in Your Mouth
Description
Japanese Cotton Cheesecake is a delightful, cloud-like dessert that has captured hearts worldwide with its feather-light texture and subtle sweetness. This cake is a cross between a cheesecake and a soufflé, boasting a delicate wobble, a slight tanginess, and a melt-in-your-mouth experience that leaves you craving just one more bite.
The origins of this dessert trace back to Japan in the 1960s, where bakers sought to create a cheesecake lighter than the dense Western-style versions. The result? A soft, fluffy masterpiece that became a staple in Japanese bakeries. This cheesecake is perfect for any occasion—whether you’re celebrating a special milestone, hosting a cozy tea party, or simply indulging in a little self-care with a sweet treat.
One bite of this Japanese Cotton Cheesecake, and you’ll understand why it’s so beloved. It’s not just dessert; it’s an experience.
Ingredients
- 250g cream cheese
- 50g unsalted butter
- 100ml milk
- 60g all-purpose flour
- 20g cornstarch
- 6 large eggs, separated
- 140g granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Powdered sugar (optional, for dusting)
Instructions
Step 1: Prepare Your Baking Equipment
Start by preheating your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Wrap the outside of the pan with aluminum foil to make it waterproof for the water bath. This ensures even baking and prevents cracking.
Step 2: Melt and Mix
In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water, stirring constantly until the mixture is smooth and well combined. Remove from heat and allow it to cool slightly.
Step 3: Combine Dry Ingredients
Sift the all-purpose flour and cornstarch together into a separate bowl. Gradually add the dry ingredients to the cream cheese mixture, whisking until smooth.
Step 4: Whisk Egg Yolks
In a small bowl, whisk the egg yolks with vanilla extract and lemon juice. Fold this mixture into the cream cheese batter, ensuring it’s fully incorporated.
Step 5: Beat the Egg Whites
Using a stand mixer or hand mixer, beat the egg whites on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, and continue beating until soft peaks form. Be careful not to overbeat, as this will affect the cake’s texture.
Step 6: Fold the Batter
Gently fold one-third of the egg whites into the cream cheese mixture to lighten it. Then fold in the remaining egg whites in two additions, using a spatula and a gentle hand to preserve the airy structure.
Step 7: Prepare the Water Bath
Pour the batter into the prepared cake pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
Step 8: Bake
Bake for 55-60 minutes, then reduce the temperature to 300°F (150°C) and bake for an additional 15-20 minutes. The cake is ready when the top is lightly golden, and a toothpick inserted into the center comes out clean.
Step 9: Cool
Turn off the oven and leave the cake inside with the door slightly ajar for about 30 minutes. This prevents sudden temperature changes that might cause the cake to deflate. Once cooled, transfer the cake to a wire rack.
Notes
- Soft Peaks: Beat egg whites to soft peaks for the ideal fluffy texture.
- Sift Ingredients: Sifting flour and cornstarch ensures a smooth batter.
- Prevent Cracks: Use a water bath to bake evenly and avoid cracking.
- Doneness: Look for a slight jiggle in the center, and test with a toothpick.
- Gradual Cooling: Cool in the oven to prevent deflation.
