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Japanese Cotton Cheesecake

Japanese Cotton Cheesecake
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Indulge in the light and airy delight of Japanese Cotton Cheesecake, a dessert that promises to impress with its unique soufflé-like texture. This enticing treat is perfect for birthdays, family gatherings, or any special occasion, making it a must-try for dessert lovers. With its melt-in-your-mouth consistency and subtle flavor, this cheesecake is sure to become a favorite among your guests. Whether served plain, dusted with powdered sugar, or topped with fresh fruit, this fluffy dessert is as versatile as it is delicious.

Ingredients

Scale
  • 1/4 cup (30 g) cake flour
  • 2 tablespoon (20 g) cornstarch
  • 3/4 cup (180 g) cream cheese (full fat brick)
  • 2 tablespoon (30 g) unsalted butter (room temperature)
  • 3 1/2 tablespoon (50 g) milk (full fat)
  • 3 large egg yolks (room temperature)
  • 1/2 teaspoon (2 g) vanilla extract
  • 3 large egg whites (room temperature)
  • 1/3 cup (70 g) granulated sugar
  • 1/2 teaspoon (2 g) lemon juice
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 300°F. Line the bottom and sides of your 6-inch round baking pan with parchment paper to prevent sticking.
  2. Fill a small saucepan halfway with water and bring it to a boil. In a mixing bowl that fits on top of the saucepan, combine cream cheese, butter, and milk. Whisk until melted and fully combined, reaching about 130°F (55°C).
  3. Remove the bowl from heat. Whisk in egg yolks and vanilla extract until fully combined.
  4. Using a fine mesh sieve, sift in cake flour and cornstarch. Whisk until smooth. Pour through the sieve again to ensure no lumps remain.
  5. In a large mixing bowl, add egg whites and lemon juice. Beat on high until frothy. Gradually add granulated sugar in three batches while mixing until medium soft peaks form.
  6. Fold one-third of the meringue into the egg batter until smooth.
  7. Gently pour the egg batter into the remaining meringue and fold carefully with a rubber spatula until just combined.
  8. Pour the batter into your lined baking pan about five inches from the top to release air bubbles. Place this pan inside a larger deep baking tray filled with one to two centimeters of hot boiling water.
  9. Bake at 300°F (150°C) for 30 minutes, then lower to 230°F (110°C) for another 30 minutes. Increase temperature to 275°F (135°C) for an additional 13-15 minutes. Monitor closely for cracks; if you see any forming, let out steam by slightly cracking open the oven door.
  10. Once baked, turn off the oven but leave the cheesecake inside with the door cracked open for about 15 minutes. Remove from water bath and let cool another 15 minutes before transferring to a cooling rack. Dust with powdered sugar before serving!

Nutrition

Find it online: https://juliaflavors.com/japanese-cotton-cheesecake/

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