All About Japanese Cotton Cheesecake
Welcome to the delightful world of Japanese Cotton Cheesecake, a heavenly creation that combines the richness of traditional cheesecake with the airy, cloud-like texture of sponge cake. This delicate dessert has captured the hearts of dessert lovers worldwide with its melt-in-your-mouth goodness and subtly sweet flavor. As a passionate home cook, I can attest to the joy of baking this ethereal treat and witnessing the sheer delight it brings to family and friends.
Japanese Cotton Cheesecake, also known as Japanese Souffle Cheesecake, is characterized by its light and fluffy consistency, reminiscent of a soft cotton cloud. The key to achieving the perfect texture lies in the incorporation of whipped egg whites, which lend a delicate lift to the batter, resulting in a cake that is as airy as it is decadent. The addition of cream cheese provides a creamy richness that balances beautifully with the cake’s airy crumb.
One of the hallmarks of Japanese Cotton Cheesecake is its subtle sweetness, making it a versatile dessert that pairs well with a variety of accompaniments. Whether enjoyed on its own with a dusting of powdered sugar or topped with fresh berries and a dollop of whipped cream, this cheesecake is a true crowd-pleaser that never fails to impress.
When baking Japanese Cotton Cheesecake, precision is key. From properly whipping the egg whites to gently folding them into the batter, each step plays a crucial role in achieving the desired light and airy texture. Patience is a virtue when it comes to baking this delicate dessert, but the end result is well worth the effort.
Join me on this culinary adventure as we delve into the art of making Japanese Cotton Cheesecake. From selecting the finest ingredients to mastering the baking technique, I will guide you through each step to ensure that your cheesecake turns out as fluffy and delicious as can be.
Ingredients List
Before diving into the delightful process of creating my beloved Japanese Cotton Cheesecake, let’s gather the essential ingredients that will elevate this heavenly dessert to perfection. Here’s what you’ll need:
- 6 large eggs, separated
- 150g granulated sugar
- 1/4 teaspoon cream of tartar
- 50g unsalted butter
- 250g cream cheese, softened at room temperature
- 100ml whole milk
- 1 tablespoon lemon juice
- 60g cake flour
- 20g cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
With these quality ingredients in hand, we are ready to embark on the delightful journey of crafting our Japanese Cotton Cheesecake, a treat that promises to melt in your mouth and captivate your senses with every bite.
Preparation Steps
Now that we’ve gathered all our ingredients, it’s time to dive into the delightful process of making this airy and melt-in-your-mouth Japanese Cotton Cheesecake. The preparation steps are crucial to achieving that perfect texture and flavor combination that this dessert is known for.
- Preheat your oven to 320°F (160°C) and line the bottom of a 9-inch round cake pan with parchment paper. Grease the sides of the pan lightly with butter.
- In a double boiler or a heatproof bowl set over a pot of simmering water, melt together the cream cheese, butter, and milk. Stir occasionally until smooth and well combined. Remove from heat and let it cool slightly.
- Separate the egg yolks from the whites into two different bowls. Gradually whisk the egg yolks into the cream cheese mixture, ensuring it is fully incorporated.
- Whisk in the lemon juice and vanilla extract into the cream cheese mixture, adding a burst of freshness and flavor to the batter.
- Sift the cake flour and cornstarch over the cream cheese mixture and gently fold it in until just combined. Be careful not to overmix as this can deflate the batter.
- In a separate clean bowl, using a hand mixer or a stand mixer, beat the egg whites until frothy. Gradually add in the sugar while continuing to beat until stiff peaks form. This will give our cheesecake its signature airy and light texture.
- Gently fold a third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, ensuring not to deflate the mixture.
- Pour the batter into the prepared cake pan and tap the pan gently on the counter to release any large air bubbles.
- Place the cake pan in a larger baking pan and fill the outer pan with hot water to create a water bath. This gentle baking method helps prevent the cheesecake from cracking.
- Bake the Japanese Cotton Cheesecake in the preheated oven for about 60-70 minutes or until the top is lightly golden brown and the center is set but still slightly jiggly.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to cool gradually.
- Remove the cake from the oven and let it cool completely at room temperature before transferring it to the refrigerator to chill for at least 4 hours or preferably overnight.
These meticulous steps will reward you with a Japanese Cotton Cheesecake that boasts a velvety smooth texture and a cloud-like lightness that will leave you and your guests in awe. Prepare to indulge in a slice of pure bliss!
Kitchen Tools You’ll Need
Having the right kitchen tools is essential when preparing a delicate and airy dessert like Japanese Cotton Cheesecake. Here’s a list of the essential items you’ll need to create this delightful treat:
- Mixing Bowls: Having a set of mixing bowls in various sizes will come in handy for combining the ingredients seamlessly.
- Electric Mixer: An electric mixer, either a hand mixer or stand mixer, will help you achieve that fluffy and smooth consistency for the cheesecake batter.
- Spatula: A good quality spatula is crucial for folding in the ingredients gently without deflating the batter.
- Round Cake Pan: You’ll need a round cake pan with high sides for baking the Japanese Cotton Cheesecake to perfection.
- Parchment Paper: Lining your cake pan with parchment paper will ensure easy removal of the cheesecake without sticking.
- Whisk: A whisk is essential for mixing the ingredients smoothly and incorporating air into the batter.
- Springform Pan: Using a springform pan can make it easier to release the delicate cheesecake without damaging its texture.
- Cooling Rack: A cooling rack is vital for allowing the cheesecake to cool evenly and prevent it from becoming soggy.
- Baking Sheet: Placing your cake pan on a baking sheet while baking can help distribute the heat evenly and prevent the bottom from overcooking.
With these kitchen tools at your disposal, you’ll be well-equipped to embark on your Japanese Cotton Cheesecake baking journey with confidence and ease.
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Japanese Cotton Cheesecake
- Total Time: 80
- Yield: 8 servings 1x
Description
Light and fluffy Japanese Cotton Cheesecake recipe
Ingredients
- 6 oz cream cheese
- 4 tbsp unsalted butter
- 7 tbsp whole milk
- 8 eggs, separated
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup cake flour
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat oven to 320°F (160°C).
- Grease and line a 8-inch round cake pan with parchment paper.
- In a saucepan, melt cream cheese, butter, and milk over low heat. Let it cool.
- Whisk egg yolks into the cheese mixture.
- Sift in cake flour, cornstarch, and salt. Mix well.
- In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
- Add sugar gradually and beat until stiff peaks form.
- Fold egg whites into the cheese mixture gently.
- Pour batter into the cake pan and tap to remove air bubbles.
- Bake in a water bath for 1 hour.
- Turn off the oven and let the cake sit for 15 minutes with the door ajar.
- Remove from the oven, cool, and dust with powdered sugar.
Notes
- Make sure the cake pan is watertight to prevent water from seeping in during the water bath.
- Do not overmix the batter to keep the cake light and airy.
- Add lemon zest for a refreshing twist to the flavor.
- Prep Time: 20
- Cook Time: 60