Description
Light and fluffy Japanese Cotton Cheesecake recipe
Ingredients
Scale
- 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