introduction
Japanese Cheesecake, also known as Cotton Cheesecake, is a soft and fluffy dessert that combines the best features of cheesecake and soufflé. Its light texture and subtle sweetness make it a favorite for many. This cake is perfect for those who want something rich but not too heavy.
why make this recipe
Making Japanese Cheesecake at home is rewarding. The gentle baking method results in a creamy interior and a delicate exterior. It’s a unique dessert that stands out at any gathering, impressing family and friends alike. Plus, the ingredients are simple and easy to find, making it accessible for bakers of all levels.
how to make Japanese Cheesecake
Ingredients:
- 250g (8.8oz, 1⅛ cups) cream cheese (softened at room temperature)
- 60g (2.1oz, 4¼ tbsp) butter (softened at room temperature)
- 35g (1.2oz, 2⅘ tbsp) sugar
- 3 egg yolks
- 2 tbsp milk
- 1 tbsp lemon juice
- ½ lemon zest
- 20g (0.7oz, 2⅕ tbsp) flour (all-purpose, sifted)
- 10g (0.4oz, 1⅓ tbsp) cornflour (cornstarch, sifted)
- 3 egg whites
- 35g (1.2oz, 2⅘ tbsp) sugar
- 18cm (7″) cake pan
- A baking tray or a large non-loose-base cake pan for water bath
- An oven tray or a baking tray for water bath
- Hot water (about 80C or 176F)
Directions:
- Preheat the oven to 160C (320F). Grease the bottom and side of the cake pan with butter and line the bottom with baking paper. If the cake pan has a loose bottom, cover it with aluminum foil.
- In a bowl, whisk the cream cheese over a warm water bath to soften it. Add butter and whisk until creamy, ensuring there are no lumps.
- Remove from the water bath and add the remaining ingredients one by one, mixing well after each addition until the batter is consistent.
- In a separate bowl, beat the egg whites until foamy. Gradually add sugar while beating until soft peaks form.
- Fold a third of the meringue into the batter gently, then combine the rest until the meringue disappears.
- Pour the batter into the cake pan and drop it from 10cm (4″) high a few times to remove air bubbles.
- Place the cake pan in a water bath and bake until set.
how to serve Japanese Cheesecake
Japanese Cheesecake is best served chilled or at room temperature. You can dust it with powdered sugar or serve with fresh fruits or a light syrup for added flavor. Enjoy it with a cup of tea or coffee for a delightful treat.
how to store Japanese Cheesecake
You can store Japanese Cheesecake in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh. If you want to keep it longer, you can freeze it, but be sure to wrap it well to avoid freezer burn.
tips to make Japanese Cheesecake
- Ensure all ingredients are at room temperature for smooth mixing.
- Be gentle when folding the meringue into the batter to keep the cake light and fluffy.
- Use a water bath for even baking and to prevent the top from browning too much.
variation (if any)
You can add flavors like matcha, chocolate, or caramel to the batter for a different taste. Just mix them in along with the other wet ingredients.
FAQs
Q: Can I make this cake without a water bath?
A: While a water bath helps with moisture and even baking, you can bake it without one. Just be extra careful not to dry the cake out.
Q: Why is my cheesecake not rising?
A: This could be due to overmixing or not beating the egg whites enough. Make sure you achieve soft peaks when whipping the egg whites.
Q: Can I use low-fat cream cheese?
A: Low-fat cream cheese can be used, but the texture may not be as rich or creamy as regular cream cheese.
Japanese Cheesecake
Ingredients
Method
- Preheat the oven to 160C (320F). Grease the bottom and side of the cake pan with butter and line the bottom with baking paper. If the cake pan has a loose bottom, cover it with aluminum foil.
- In a bowl, whisk the cream cheese over a warm water bath to soften it. Add butter and whisk until creamy, ensuring there are no lumps.
- Remove from the water bath and add the remaining ingredients one by one, mixing well after each addition until the batter is consistent.
- In a separate bowl, beat the egg whites until foamy. Gradually add sugar while beating until soft peaks form.
- Fold a third of the meringue into the batter gently, then combine the rest until the meringue disappears.
- Pour the batter into the cake pan and drop it from 10cm (4") high a few times to remove air bubbles.
- Place the cake pan in a water bath and bake until set.
- Japanese Cheesecake is best served chilled or at room temperature. You can dust it with powdered sugar or serve with fresh fruits or a light syrup.
- Enjoy it with a cup of tea or coffee for a delightful treat.
