Description
This Japanese Cotton Cheesecake is a light, fluffy dessert known for its delicate, soufflé-like texture. Made with cream cheese, eggs, and a gentle water bath baking method, it offers a mildly sweet, melt-in-your-mouth experience perfect for those who enjoy a soft and airy cheesecake with a subtle tang.
Ingredients
Scale
Cheesecake Batter
- 7 oz cream cheese, softened
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 1/2 cup cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar (optional)
- 1 teaspoon lemon juice
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper on the bottom and sides. Wrap the outside of the pan in foil to make it watertight for the water bath.
- Melt cream cheese mixture: In a heatproof bowl over a double boiler, melt together the cream cheese, whole milk, and unsalted butter until smooth. Remove from heat and let cool slightly.
- Add dry ingredients and egg yolks: Sift cake flour, cornstarch, and salt into the cream cheese mixture. Whisk gently until just combined. Add the egg yolks and lemon juice, mixing until smooth.
- Beat egg whites: In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar while continuing to beat until soft peaks form.
- Fold egg whites into batter: Carefully fold the egg white mixture into the cream cheese batter in three additions, using a spatula to maintain the airy texture.
- Prepare water bath and bake: Pour the batter into the prepared pan. Place this pan into a larger baking dish and pour hot water into the outer dish to create a water bath. Bake for 60–70 minutes until the top is golden and a toothpick inserted comes out clean.
- Cool in oven: Turn off the oven, crack the door open, and let the cake cool inside for 15 minutes to prevent cracking and help maintain fluffiness.
- Remove and cool completely: Take out the cake from the oven and let it cool completely before unmolding.
- Serve: Dust with powdered sugar if desired before serving for a pretty finish.
Notes
- Ensure all ingredients are at room temperature to get the best texture.
- Avoid overmixing the batter to prevent the cake from deflating.
- Cooling the cake in the oven helps to avoid cracks and keeps it fluffy.
- Store any leftovers refrigerated and consume within a few days for freshness.
