Japanese Cotton Cheesecake Recipe

In the world of desserts, few creations have captured the hearts of bakers and dessert lovers alike quite like the Japanese cotton cheesecake. Renowned for its ethereal texture and light, airy flavor, this delightful treat has gained immense popularity beyond Japan, enticing both novice and experienced bakers to try their hand at making it from scratch. What sets this cheesecake apart from traditional varieties is not only its unique soufflé-like quality but also its melt-in-your-mouth experience that leaves a lasting impression.

Discover the magic of Japanese cotton cheesecake with this ultimate guide! Learn how to create this fluffy, soufflé-like dessert that's perfect for impressing friends and family. Dive into the history, key ingredients, and step-by-step instructions for achieving that melt-in-your-mouth texture. Whether you're a novice or a pro, this guide will help you master the art of this delightful treat. Get ready to bake! #JapaneseCheesecake #FluffyDesserts #BakingAtHome #DessertLovers #CottonCheesecake

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Ingredients

8 ounces cream cheese, softened

1/2 cup unsalted butter

1/2 cup whole milk

4 large eggs, separated

1/2 cup granulated sugar, divided

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 cup all-purpose flour

1 tablespoon cornstarch

A pinch of salt

Powdered sugar, for dusting (optional)

Instructions

Preheat Oven: Preheat your oven to 320°F (160°C). Prepare a 9-inch round cake pan by greasing it lightly and lining the bottom with parchment paper.

Melt Ingredients: In a double boiler or a heatproof bowl over simmering water, combine the cream cheese, butter, and whole milk. Stir until melted and smooth. Remove from heat and allow to cool slightly.

Mix Egg Yolks: In a large bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until pale and thick. Add the lemon juice and vanilla extract, mixing well.

Combine Mixtures: Gradually pour the cream cheese mixture into the egg yolk mixture, whisking until fully incorporated.

Sift Dry Ingredients: In another bowl, sift together the flour, cornstarch, and salt. Gently fold this dry mixture into the wet ingredients until just combined.

Beat Egg Whites: In a clean bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff peaks are formed.

Fold Egg Whites: Gently fold the beaten egg whites into the cream cheese batter in three additions, being careful to maintain as much air as possible.

Prepare Baking Pan: Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles.

Water Bath: Place the cake pan in a larger baking dish and carefully add hot water to the outer dish, creating a water bath. This prevents the cake from cracking and helps it bake evenly.

Bake: Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set and bounces back when gently pressed. It should have a golden brown top.

Cool: Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 30 minutes to prevent sudden temperature changes.

Chill: Remove the cheesecake from the oven and the water bath, and let it cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Serve: Carefully remove the cheesecake from the pan, dust with powdered sugar if desired, and slice to serve.

Enjoy your incredibly fluffy and airy Japanese cotton cheesecake, perfect with a cup of tea or coffee!

Prep Time: 30 mins | Total Time: 2 hours | Servings: 8