Ingredients:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (120ml) whole milk
- 8 oz (225g) cream cheese, softened
- 1 tsp vanilla extract
- 5 large egg yolks
- 5 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/2 cup (65g) cake flour, sifted
- 2 tbsp (25g) cornstarch
- 1/4 tsp salt
- 1/4 tsp cream of tartar (optional)
- Powdered sugar (for dusting)
Instructions:
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 320°F (160°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Prepare a larger baking dish or tray to hold the cake pan and be used as a water bath.
Step 2: Make the Cream Cheese Mixture
In a small saucepan over low heat, combine the butter and milk. Stir until the butter has melted completely and the mixture becomes smooth. Remove from the heat and let it cool slightly.
Gradually incorporate the cooled butter-milk mixture into the softened cream cheese. Stir until smooth and silky. Add the vanilla extract and the egg yolks one by one, ensuring each is well mixed before adding the next.
Step 3: Mix the Dry Ingredients
In a medium-sized bowl, sift together the cake flour, cornstarch, and salt. Gradually add this dry mixture into the cream cheese mixture, stirring gently until just combined. Be careful not to overmix to maintain the batter’s lightness.
Step 4: Whisk the Egg Whites
In a clean bowl, whisk the egg whites until frothy. If using, add the cream of tartar and continue whisking until soft peaks form. Gradually add the sugar while continuing to beat the egg whites until stiff, glossy peaks form.
Step 5: Fold the Egg Whites Into the Cream Cheese Mixture
Carefully fold the beaten egg whites into the cream cheese mixture in three additions. Use a spatula to gently combine them without deflating the batter. This step is key to achieving a light and airy texture.
Step 6: Prepare the Water Bath and Bake
Pour the cheesecake batter into the prepared cake pan, smoothing the top. Place the cake pan into the larger baking dish and pour hot water into the dish, about 1 inch deep, to create the water bath. This step ensures even, gentle baking.
Transfer the setup to the oven and bake at 320°F (160°C) for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool the Cheesecake
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent it from collapsing. Then, remove the cheesecake from the oven and the water bath, allowing it to cool completely in the pan.
Once cooled, gently remove the cheesecake from the pan and peel off the parchment paper.
Step 8: Serve and Enjoy
Before serving, dust the top with powdered sugar for an elegant finishing touch. Slice and enjoy the soft, fluffy layers of your Japanese Cotton Cheesecake!
Tips for the Perfect Cheesecake:
- Room Temperature Ingredients: Ensure that your cream cheese, butter, and eggs are at room temperature to avoid lumps and create a smoother batter.
- Properly Beaten Egg Whites: Beat the egg whites to stiff peaks, but avoid over-beating. The peaks should hold their shape but still be glossy.
- Water Bath Importance: The water bath is essential for achieving the cheesecake’s signature soft, airy texture. Ensure the water is hot but not boiling.
Variations:
- Lemon Flavored Cheesecake: Add zest from one lemon and a teaspoon of lemon juice for a fresh citrus twist.
- Matcha Cheesecake: Mix in 1-2 teaspoons of matcha powder into the dry ingredients for a green tea-infused cheesecake.
Conclusion:
Japanese Cotton Cheesecake is a soft, airy, and indulgent dessert that’s a true treat for your taste buds. With its delicate texture and subtle sweetness, this cheesecake will impress at any gathering. Enjoy the melt-in-your-mouth sensation of each fluffy bite!
