Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake Recipe

Ingredients:

• 250g cream cheese
• 50g unsalted butter
• 100ml milk
• 60g cake flour
• 20g cornflour
• 6 large eggs, separated
• 140g granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp cream of tartar (optional)
• Powdered sugar, for dusting

Instructions:

1. Preparation:
   • Preheat your oven to 320°F (160°C).
   • Line the bottom of an 8-inch round cake pan with parchment paper. Grease the sides lightly with butter.
2. Cream Cheese Mixture:
   • In a heatproof bowl, combine the cream cheese, butter, and milk.
   • Place the bowl over a pot of simmering water (double boiler) and heat, stirring occasionally, until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
3. Dry Ingredients:
   • Sift the cake flour and cornflour together. Set aside.
4. Egg Yolks:
   • In a large mixing bowl, whisk the egg yolks until light and pale.
   • Add the slightly cooled cream cheese mixture to the egg yolks and whisk until well combined.
   • Gradually fold in the sifted flours until the batter is smooth and free of lumps.
5. Egg Whites:
   • In a separate, clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar (if using) and continue to beat until soft peaks form.
   • Gradually add the sugar to the egg whites, a little at a time, while continuing to beat until stiff peaks form.
6. Combining:
   • Gently fold the egg white mixture into the cream cheese batter in three additions, being careful not to deflate the batter.
7. Baking:
   • Pour the batter into the prepared cake pan.
   • Tap the pan lightly on the counter to release any air bubbles.
   • Place the cake pan into a larger baking pan and fill the larger pan with hot water to create a water bath.
   • Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
8. Cooling:
   • Turn off the oven and leave the cake inside with the door slightly ajar for about 15 minutes to prevent sudden temperature changes.
   • Remove the cake from the oven and water bath, and let it cool completely in the pan on a wire rack.
   • Once cooled, carefully remove the cake from the pan.
9. Serving:
   • Dust the top of the cheesecake with powdered sugar before serving.
   • Slice and enjoy your fluffy Japanese cotton cheesecake!

For more details, visit the full recipe

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