why make this recipe
Light and Fluffy Japanese Cotton Cheesecake is a delightful dessert that combines the best aspects of cake and cheesecake. This treat has a soft, airy texture that melts in your mouth, making it a favorite among many. It’s perfect for any occasion, whether it’s a casual family dinner or a fancy gathering. The subtle sweetness and creaminess of the cheesecake blend beautifully with its lightness, creating a joyful eating experience that will impress your guests.
how to make Light and Fluffy Japanese Cotton Cheesecake
Ingredients :
- 160 g block cream cheese
- 20 g unsalted butter
- 60 g milk (full-fat for best flavor)
- 30 g cake flour
- 1 tbsp corn flour
- Pinch of salt
- 3 egg yolks
- 3 egg whites
- ⅛ tsp cream of tartar
- 60 g caster sugar
Directions :
- Preheat the oven to 120°C (248°F) and prepare a water bath.
- Grease a 6×3 inch round pan and line the bottom with parchment paper.
- Set up a double boiler and melt the cream cheese, butter, and milk until smooth.
- Sift in the cake flour, corn flour, and salt; stir until just absorbed.
- Stir in the egg yolks one at a time until smooth.
- Strain the mixture into another bowl.
- Whip the egg whites and sugar with cream of tartar to firm peaks.
- Fold one-third of the meringue into the cream cheese mixture, then fold in the remaining meringue.
- Pour the batter into the prepared pan, tapping to eliminate air pockets.
- Place the pan in the water bath and bake at 110°C (230°F) for 60 minutes, then increase to 160°C (320°F) for 15 minutes.
- Let cool in the oven for 15 minutes, then carefully un-mould and let cool completely.
how to serve Light and Fluffy Japanese Cotton Cheesecake
Serve this cheesecake plain or with a dusting of powdered sugar. You can also add fresh fruit or whipped cream for extra flavor. It pairs well with tea or coffee, making it an excellent end to any meal.
how to store Light and Fluffy Japanese Cotton Cheesecake
You can store leftover cheesecake in the refrigerator. Wrap it in plastic wrap or put it in an airtight container. It will keep well for about 3 to 4 days. You can also freeze it for longer storage. Just make sure to wrap it tightly before freezing.
tips to make Light and Fluffy Japanese Cotton Cheesecake
- Make sure all your ingredients are at room temperature before starting. This helps the batter mix together more smoothly.
- Don’t skip the water bath; it keeps the cheesecake moist while baking.
- Be gentle when folding the meringue into the cream cheese mixture. This step is key to keeping the cake light and fluffy.
variation
You can add flavors to your Japanese Cotton Cheesecake. For example, try adding lemon zest for a citrus twist or vanilla extract for a classic flavor. You might also experiment with different toppings, such as chocolate ganache or fruit preserves.
FAQs
Can I make this cheesecake without a water bath?
While it is possible to bake it without a water bath, the cheesecake may not be as moist and fluffy. Using a water bath helps evenly distribute the heat.
Can I use low-fat cream cheese?
Yes, but using full-fat cream cheese will give you a richer flavor and a better texture in your cheesecake.
How long does the cheesecake take to cool?
Let the cheesecake cool in the oven for about 15 minutes before un-molding. After that, allow it to cool completely at room temperature, which may take an hour or more.
Light and Fluffy Japanese Cotton Cheesecake
Ingredients
Method
- Preheat the oven to 120°C (248°F) and prepare a water bath.
- Grease a 6×3 inch round pan and line the bottom with parchment paper.
- Set up a double boiler and melt the cream cheese, butter, and milk until smooth.
- Sift in the cake flour, corn flour, and salt; stir until just absorbed.
- Stir in the egg yolks one at a time until smooth.
- Strain the mixture into another bowl.
- Whip the egg whites and sugar with cream of tartar to firm peaks.
- Fold one-third of the meringue into the cream cheese mixture, then fold in the remaining meringue.
- Pour the batter into the prepared pan, tapping to eliminate air pockets.
- Place the pan in the water bath and bake at 110°C (230°F) for 60 minutes, then increase to 160°C (320°F) for 15 minutes.
- Let cool in the oven for 15 minutes, then carefully un-mould and let cool completely.
