Fluffy Japanese Cheesecake: A Light and Creamy Delight

Introduction:

Experience the melt-in-your-mouth magic of Japanese cheesecake! Known for its cotton-soft texture and delicate sweetness, this cake is a perfect combination of a cheesecake and sponge cake. It’s a popular dessert that’s surprisingly easy to make at home with the right technique. Impress your family and friends with this stunningly fluffy treat, dusted with powdered sugar for a heavenly finish.

Recipe: Japanese Cotton Cheesecake

Ingredients:

• Cream Cheese Mixture:
  • 250 g (8.8 oz) cream cheese, softened
  • 50 g (3.5 tbsp) unsalted butter
  • 100 ml (7 tbsp) whole milk
• Dry Ingredients:
  • 60 g (1/2 cup) cake flour, sifted
  • 20 g (2 tbsp) cornstarch, sifted
  • 1/4 tsp salt
• Egg Mixture:
  • 6 large eggs, separated
  • 100 g (1/2 cup) granulated sugar
• Optional:
  • 1 tsp vanilla extract or lemon zest for flavor
• Topping:
  • Powdered sugar for dusting

Instructions:

1. Preheat the Oven: Preheat your oven to 150°C (300°F). Line a round springform pan (8 inches) with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in during the water bath.
2. Prepare the Cream Cheese Mixture:
   • In a heatproof bowl over a double boiler, melt the cream cheese, butter, and milk until smooth.
   • Remove from heat and let it cool slightly.
   • Add the sifted cake flour, cornstarch, and salt to the mixture. Mix until combined.
   • Stir in the egg yolks and vanilla or lemon zest until smooth.
3. Whip the Egg Whites:
   • In a clean, grease-free bowl, beat the egg whites with a hand or stand mixer until frothy.
   • Gradually add sugar and continue beating until soft peaks form.
4. Combine the Mixtures:
   • Gently fold 1/3 of the whipped egg whites into the cream cheese batter to lighten it.
   • Carefully fold in the remaining egg whites in two additions, using a spatula to preserve the airiness.
5. Prepare the Water Bath: Pour the batter into the prepared pan and tap lightly to remove air bubbles. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the side of the cake pan.
6. Bake:
   • Bake at 150°C (300°F) for 60-70 minutes, or until the cake is set and lightly golden on top.
   • Turn off the oven and leave the cake inside with the door slightly open for 15 minutes to prevent shrinking.
7. Cool and Serve:
   • Remove the cake from the water bath and let it cool completely before removing it from the pan.
   • Dust with powdered sugar and serve.

Tips:

• Make sure all ingredients are at room temperature for easier mixing.
• Be gentle when folding the egg whites to maintain the fluffiness of the batter.
• Store in the refrigerator for up to 3 days and enjoy chilled or at room temperature.

Enjoy your pillowy-soft Japanese cheesecake! 🍰