Japanese Cotton Cheesecake
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Category
Dessert/Cake
Cuisine
Japanese
Servings
8
Prep Time
30 minutes
Cook Time
90 minutes
Calories
265
Learn how to make the ultimate Japanese Cotton Cheesecake with this detailed step-by-step guide!
🍰 This recipe combines the lightness of a sponge cake with the rich, creamy texture of a cheesecake.
Perfect for any occasion, this cotton cheesecake is sure to impress your family and friends.
In this recipe, we'll walk you through:
- Preparing the perfect cheesecake batter
- Tips for achieving the fluffiest texture
- The secrets of using a water bath for even baking
- How to cool and set your cheesecake for the best results
Ingredients
- 5 large eggs, at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup sugar, divided
- 8 oz cream cheese, at room temperature
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, at room temperature
- 1 Tbsp lemon juice
- 1/4 cup all-purpose flour
- 2 Tbsp corn starch
- 8-inch round springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Parchment paper
- Aluminum foil
- Large baking pan (for water bath)
- Toothpick (for testing doneness)
- Sieve (for straining batter)
For the Cheesecake:
Kitchen Tools Needed:
Directions
Preparation:
Line the bottom and side of the springform pan with parchment paper, extending about 2 inches above the pan.
Wrap the pan with several sheets of foil, sealing it completely to prevent water from seeping in.
Fill a large baking pan halfway with water and place it in the oven on the lowest rack.
Preheat the oven to 315°F (157°C).
Prepare the Egg Whites:
Separate the eggs, placing the egg whites into a mixing bowl and the yolks into a measuring cup.
Beat the egg whites on Low speed for 30 seconds.
Increase the speed to Medium Low and beat for another 30 seconds or until foamy.
Add the cream of tartar.
Increase the speed to Medium High and beat until the egg whites just start to thicken.
Gradually add 1/4 cup sugar, continuing to beat until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).
Prepare the Cream Cheese Mixture:
In a separate bowl, mix the cream cheese and milk on Low speed until creamy and smooth (approximately 2-3 minutes).
Add the butter, remaining 1/4 cup sugar, and lemon juice and beat for 1 minute.
Add the flour and corn starch and mix for another minute.
Finally, add the egg yolks and mix for 1 more minute. Strain the batter using a sieve to ensure smoothness.
Combine Mixtures:
Gently fold 1/3 of the beaten egg whites into the cream cheese mixture until mostly incorporated.
Repeat this process with the remaining egg whites, folding gently each time to avoid deflating the mixture.
Bake the Cheesecake:
Pour the batter into the prepared springform pan.
Smooth the top with a spatula.
Gently lift and drop the pan on the counter about 6 times to remove any large air bubbles.
Place the springform pan into the water bath and bake for 1 hour and 10 minutes.
Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
If needed, bake for an additional 10-15 minutes to brown the top.
Cooling:
Turn off the oven, open the oven door slightly (about 2-3 inches), and let the Cotton Cheesecake cool in the oven for 1 hour.
This helps prevent the cake from deflating too much.
Refrigeration:
Remove the cake from the springform pan and place it on a plate.
Refrigerate for at least 4 hours before serving to set the texture and flavor.
Serving:
Serve the Cotton Cheesecake with fresh fruit, fruit puree, chocolate sauce, whipped cream, or any topping of your choice.
Store any remaining portions in the refrigerator for up to 1 week.
Recipe Note
Tips for Success:
- Room Temperature Ingredients: Ensure cream cheese, eggs, and butter are at room temperature for a smoother batter.
- Fold Gently: Fold the egg whites gently to keep the batter airy.
- Water Bath: Use a water bath to keep the cake moist and bake evenly.Cooling: Cool the cake gradually to minimize deflating.
Storage Tips:
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 1 week.
- Freezing: Wrap the cheesecake securely with plastic wrap and then a layer of foil. Freeze for up to 3 months.
Enjoy this delightful Cotton Cheesecake, a perfect blend of sponge cake and cheesecake for any occasion!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 265
- Fat
- 18 grams
- 28%
- Saturated Fat
- 10 grams
- 63%
- Cholesterol
- 149 milligrams
- 50%
- Sodium
- 138 milligrams
- 6%
- Potassium
- 113 milligrams
- 3%
- Carbs
- 19 grams
- 6%
- Sugar
- 14 grams
- 16%
- Protein
- 6 grams
- 12%
- Fiber
- 0 grams
- 0%