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Japanese Cotton Cheesecake

Japanese Cotton Cheesecake
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Japanese Cotton Cheesecake is a delicate and fluffy dessert that melts in your mouth, making it an ideal treat for any occasion. With its jiggly texture and light flavor, this cheesecake offers a unique twist on traditional desserts. Whether served plain or with fruit, caramel sauce, or whipped cream, it’s sure to impress your guests and satisfy your sweet tooth. The baking process involves simple techniques that even novice bakers can master, resulting in a stunning centerpiece that will have everyone raving about it.

Ingredients

Scale
  • 1/4 cup (30 g) cake flour
  • 2 tablespoon (20 g) cornstarch
  • 3/4 cup (180 g) cream cheese (full fat brick)
  • 2 tablespoon (30 g) unsalted butter (room temperature)
  • 3 1/2 tablespoon (50 g) milk (full fat)
  • 3 large egg yolks (room temperature)
  • 1/2 teaspoon (2 g) vanilla extract
  • 3 large egg whites (room temperature)
  • 1/3 cup (70 g) granulated sugar
  • 1/2 teaspoon (2 g) lemon juice
  • Powdered sugar for garnish

Instructions

  1. Preheat the oven to 300°F (150°C) and line a 6-inch round baking pan with parchment paper.
  2. Melt cream cheese, butter, and milk over a double boiler until smooth. Remove from heat and whisk in egg yolks and vanilla.
  3. Sift in cake flour and cornstarch, mixing until smooth.
  4. Beat egg whites with lemon juice until frothy. Gradually add sugar and beat until medium soft peaks form.
  5. Gently fold meringue into the batter in two parts, being careful not to deflate.
  6. Pour batter into the prepared pan; tap gently to release air bubbles.
  7. Bake using a water bath method: 30 minutes at 300°F, then 30 minutes at 230°F, finishing at 275°F for 13–15 minutes.
  8. Cool gradually in the oven before dusting with powdered sugar.

Nutrition

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