Description
Experience the ethereal lightness of Japanese Cotton Cheesecake, a dessert that melts in your mouth like a sweet cloud. This fluffy and jiggly cheesecake is a culinary masterpiece that will impress everyone at your table.
Ingredients
Scale
- 8 oz full-fat cream cheese, at room temperature
- 4 large eggs, separated into yolks and whites
- 1/2 cup whole milk
- 1/4 cup unsalted butter, at room temperature or gently melted
- 1 cup cake flour
- 3/4 cup granulated sugar, divided
- 1 tablespoon lemon juice or cream of tartar
Instructions
- Prepare Your Pan: Line the bottom of an 8-inch round springform pan with parchment paper and grease the sides. Wrap the outside of the pan securely with two layers of heavy-duty aluminum foil.
- Preheat Oven & Water Bath: Preheat your oven to 325°F (160°C) and fill a larger roasting pan with about an inch of hot water.
- Prepare the Cream Cheese Batter: In a large heatproof bowl, combine the cream cheese, milk, and butter. Place over a pot of simmering water and stir until smooth and melted. Remove from heat and let cool slightly.
- Add Egg Yolks and Dry Ingredients: Whisk in the egg yolks one at a time, then sift in the cake flour and a small amount of sugar. Whisk gently until just combined.
- Make the Meringue: In a clean bowl, beat the egg whites until foamy. Add lemon juice and gradually add the remaining sugar while beating until soft peaks form.
- Fold the Meringue into the Batter: Gently fold a third of the meringue into the cream cheese mixture, then add the remaining meringue in two additions until no streaks remain.
- Pour and Bake: Pour the batter into the prepared pan and tap to release air bubbles. Place the pan in the water bath and bake for 30 minutes.
- Bake Slowly: Reduce the oven temperature to 285°F (140°C) and continue baking for another 60-70 minutes until the top is golden brown and the center has a slight jiggle.
- Cooling Process: Turn off the oven and prop the door open slightly. Let the cheesecake cool inside for at least 1 hour, then remove and cool completely on a wire rack.
- Chill: Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 30 mins
- Cook Time: 90 mins
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Be gentle when folding in the meringue to maintain the airy texture.