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Japanese Cotton Cheesecake

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This incredibly light and airy Japanese Cotton Cheesecake melts in your mouth, offering a delicate sweetness and a wonderfully jiggly texture.

Ingredients

Scale
  • ¼ cup (30 g) cake flour
  • 2 tablespoon (20 g) cornstarch
  • ¾ cup (180 g) cream cheese full fat brick
  • 2 tablespoon (30 g) unsalted butter room temperature
  • 3 ½ tablespoon (50 g) milk full fat
  • 3 large egg yolks room temperature
  • ½ teaspoon (2 g) vanilla extract
  • 3 large egg whites room temperature
  • ⅓ cup (70 g) granulated sugar
  • ½ teaspoon (2 g) lemon juice
  • powdered sugar garnish

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Line the bottom and sides of your 6-inch round baking pan with parchment paper.
  3. Fill a small saucepan with water halfway.
  4. Bring the water in the saucepan to a boil.
  5. Place a mixing bowl on top of the saucepan to create a double boiler.
  6. Add the cream cheese, butter, and milk to the mixing bowl.
  7. Whisk until the cream cheese and butter are melted and fully combined.
  8. Ensure the mixture reaches about 130°F (55°C).
  9. Remove the cream cheese bowl from the heat.
  10. Whisk in the egg yolks until combined.
  11. Whisk in the vanilla extract until combined.
  12. Place a fine mesh sieve over the cream cheese mixture.
  13. Sift in the cake flour through the sieve.
  14. Sift in the cornstarch through the sieve.
  15. Whisk the batter until it is smooth.
  16. Pour the entire batter through a fine mesh sieve into another bowl to remove any lumps.
  17. In a large mixing bowl, add the egg whites.
  18. Add the lemon juice to the egg whites.
  19. Using an electric hand mixer, beat the egg whites on high speed until they become white and frothy.
  20. Slowly pour in ⅓ of the granulated sugar while the mixer is running.
  21. Continue mixing, adding the remaining sugar in two more batches.
  22. Beat until the meringue reaches medium soft peaks (peaks will slowly fold over like soft serve ice cream).
  23. Turn the mixer to low speed.
  24. Mix the meringue for an additional 30 seconds to beat out any large air bubbles.
  25. Take ⅓ of the prepared meringue.
  26. Add this ⅓ of meringue into the egg batter mixture.
  27. Fold until it is completely combined and smooth.
  28. Gently pour the egg batter mixture into the remaining meringue.
  29. Carefully fold the batter with a rubber spatula until just combined.
  30. Avoid over-mixing to prevent deflating the air in the batter.
  31. Pour the batter into the lined baking pan from about 5 inches above the pan to release large air bubbles.
  32. Place the cheesecake pan into a larger, deep baking tray.
  33. Fill the larger tray with about 1-2 cm of hot boiling water to create a water bath.
  34. Bake in the preheated oven at 300°F (150°C) for 30 minutes.
  35. After 30 minutes, lower the oven temperature to 230°F (110°C).
  36. Bake for another 30 minutes.
  37. Increase the oven temperature to 275°F (135°C).
  38. Bake for an additional 13-15 minutes.
  39. Monitor the cake closely to prevent cracking. If cracks appear, slightly crack the oven door for about 5 seconds to release steam.
  40. The cake is done when the top is golden and a toothpick inserted in the center comes out mostly clean.
  41. Turn off the oven when baking is complete.
  42. Leave the cake in the oven for about 15 minutes with the oven door slightly cracked.
  43. Remove the water bath from the oven.
  44. Let the cake sit in the oven for another 15 minutes.
  45. Remove the cake from the tin.
  46. Place the cake on a wire rack to cool completely.
  47. Sift some powdered sugar on top before serving.
  48. Enjoy!

Notes

Ensure all cold ingredients, especially eggs and cream cheese, are at room temperature for best mixing results.
Always use a water bath; it’s crucial for even baking and to prevent cracking and drying out.
When folding the meringue, be gentle. Over-mixing can deflate the air, leading to a dense cake.
Don’t rush the cooling process; the gradual cooling helps prevent the cheesecake from shrinking dramatically.

Find it online: https://familiesrecipes.com/japanese-cotton-cheesecake/