Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake Recipe | Two Plaid Aprons

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yields: 8 servings
Calories: Approximately 260 per serving
Ingredients:

• 250g cream cheese, softened
• 50g unsalted butter
• 100ml milk
• 60g cake flour, sifted
• 20g cornstarch
• 6 large eggs, separated
• 140g granulated sugar

Directions:

1. Preheat and Prepare: Begin by preheating the oven to 320°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper. Wrap the outside with a double layer of foil to prevent water from seeping in during the water bath.
2. Combine Creamy Base: In a large mixing bowl, combine softened cream cheese and unsalted butter. Using an electric mixer, beat them together until smooth and lump-free. Gently warm the milk and slowly add it to the mixture, beating continuously to keep the texture smooth.
3. Add Dry Ingredients: Incorporate the sifted cake flour and cornstarch into the cream cheese mixture, stirring gently until just combined, ensuring there are no remaining lumps.
4. Prepare Egg Yolks: Add yolks to the cream cheese mixture, mixing gently until well integrated. Ensure a smooth and homogenous batter, being careful not to overmix.
5. Whip Egg Whites: In a separate clean, dry bowl, beat the egg whites on low speed until frothy. Gradually increase the speed and slowly add granulated sugar, a little at a time, until you achieve stiff peaks.
6. Combine Mixtures: Carefully fold one third of the meringue into the cream cheese batter to lighten it. Gradually fold in the rest of the meringue gently, ensuring to maintain the airiness of the batter.
7. Prepare Water Bath: Pour the prepared batter into the lined springform pan. Place the pan into a larger roasting pan and carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
8. Bake: Gently transfer the water bath to the oven. Bake for about 1 hour and 10 minutes, or until the cheesecake is set and a light golden brown on top.
9. Cool Carefully: Once baked, turn off the oven, and leave the cheesecake inside with the door slightly ajar for 30 minutes to minimize collapse. Remove from the oven and let it cool completely in the pan on a wire rack.
10. Chill and Serve: Once cool, refrigerate for at least 4 hours or overnight for best result. Carefully remove from the pan, slice, and enjoy your soft, fluffy creation.
    Tips:

• Ensure all ingredients are at room temperature for a smoother batter.
• When separating eggs, take extra care to avoid any yolks in the whites for a successful meringue.
• Be gentle while folding in the meringue to maintain the cake’s fluffiness.
• If the cheesecake cracks, it could be due to overmixing or rapid cooling, so handle with care.
  Enjoy your delicious, cloud-like Japanese Cotton Cheesecake!