Japanese Cotton Cheesecake
Japanese Cotton Cheesecake, also known as Japanese Cheesecake or Soufflé Cheesecake, is a delightful fusion of sponge cake and traditional cheesecake. Its light, airy texture and subtle sweetness make it a popular dessert choice.
Ingredients
- 5 large eggs, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar, divided
- 8 oz (225g) cream cheese, at room temperature
- 1/2 cup (120ml) low-fat milk
- 1/4 cup (55g) unsalted butter, at room temperature
- 1 tablespoon lemon juice
- 1/4 cup (32g) all-purpose flour
- 2 tablespoons (16g) cornstarch
Instructions
Prepare the Pan:
- Line the bottom and sides of an 8-inch (20cm) round springform pan with parchment paper, ensuring the paper extends about 2 inches (5cm) above the rim to support the cake as it rises.
- Wrap the exterior of the pan with several layers of aluminum foil to prevent water from seeping in during the water bath.
Preheat the Oven:
- Preheat your oven to 315°F (157°C).
- Place a large baking pan filled halfway with water on the lowest rack to create a water bath.
Separate the Eggs:
- Carefully separate the egg whites and yolks, placing the whites in a clean mixing bowl and the yolks in a separate bowl.
Prepare the Cream Cheese Mixture:
- In a heatproof bowl, combine the cream cheese and milk. Place the bowl over a pot of simmering water (double boiler) and whisk until smooth.
- Add the butter and continue whisking until melted and fully incorporated.
- Remove from heat and whisk in the lemon juice.
- Sift in the all-purpose flour and cornstarch, and mix until smooth.
- Add the egg yolks and whisk until well combined.
- Strain the batter through a fine sieve to remove any lumps, ensuring a smooth texture.
Prepare the Meringue:
- Using an electric mixer, beat the egg whites on low speed until foamy.
- Add the cream of tartar and increase the speed to medium-high, gradually adding 1/4 cup (50g) of sugar.
- Continue beating until soft peaks form.
Combine Mixtures:
- Gently fold one-third of the meringue into the cream cheese batter to lighten it.
- Repeat with the remaining meringue in two more additions, folding gently to maintain the airy texture.
Pour Batter into Pan:
- Pour the batter into the prepared springform pan.
- Tap the pan gently on the counter to release any large air bubbles.
Bake:
- Place the springform pan into the preheated water bath in the oven.
- Bake for 1 hour and 10 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- If necessary, bake for an additional 10-15 minutes to achieve a golden-brown top.
Cool:
- Turn off the oven and leave the oven door slightly ajar.
- Allow the cheesecake to cool in the oven for 1 hour to prevent sudden temperature changes, which can cause cracking.
Chill:
- Remove the cheesecake from the pan and refrigerate for at least 4 hours, or overnight, to set and enhance the flavor.
Serve:
- Serve chilled, optionally garnished with fresh fruit, fruit puree, chocolate sauce, or whipped cream.
- Store any leftovers in the refrigerator for up to one week.