Fluffy Japanese Cotton Cheesecake
Description
This light and airy Japanese Cotton Cheesecake is incredibly soft, moist, and melt-in-your-mouth delicious. With its delicate texture and subtle sweetness, it’s the perfect dessert for afternoon tea, special occasions, or whenever you’re craving a cloud-like cheesecake. A dusting of powdered sugar adds the perfect finishing touch.
Ingredients
Cheesecake Batter
- 250 g (9 oz) cream cheese, softened
- 50 g (¼ cup) unsalted butter
- 100 ml (â…“ cup + 1 tbsp) milk
- 6 large eggs, separated
- 60 g (½ cup) cake flour
- 20 g (3 tbsp) cornstarch
- 120 g (½ cup + 2 tbsp) granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
- ¼ tsp salt
For Baking
- Hot water (for water bath)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 150°C (300°F). Line an 8-inch (20 cm) round cake pan with parchment paper and wrap the outside with foil.
- Melt the cream cheese, butter, and milk together over a double boiler. Stir until smooth, then remove from heat.
- Whisk in the egg yolks, vanilla, and lemon juice.
- Sift in the cake flour and cornstarch. Mix until smooth with no lumps.
- In a separate bowl, beat the egg whites with salt until foamy. Gradually add the sugar and beat until soft peaks form.
- Fold the meringue into the batter in three additions, using gentle folding motions.
- Pour the batter into the prepared pan and gently tap it to remove air bubbles.
- Place the cake pan into a larger baking tray and fill the tray with hot water about 1 inch (2.5 cm) deep.
- Bake for 70–80 minutes, or until the top is golden and the center is just set.
- Turn off the oven and leave the cake inside with the door slightly open for 15–20 minutes.
- Remove, cool completely, then refrigerate for at least 4 hours before serving.
- Dust with powdered sugar if desired.
Q&A
Q: Why did my cheesecake crack?
A: Overmixing, baking at too high a temperature, or skipping the water bath can cause cracks.
Q: Can I use all-purpose flour?
A: Yes. Replace the cake flour with 55 g all-purpose flour plus 5 g cornstarch for a similar texture.
Q: Why did my cheesecake sink?
A: A slight shrinkage is normal. Large sinking usually happens if the cake is underbaked or cooled too quickly.
Q: Can I make it ahead of time?
A: Yes. It tastes even better after chilling overnight in the refrigerator.
Q: How should I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. You can also freeze slices for up to 2 months.
Q: Can I add different flavors?
A: Absolutely! Try adding lemon zest, matcha powder, cocoa powder, or a little almond extract for delicious variations.