Description
Learn how to make fluffy Japanese cotton cheesecake with this easy recipe. Light, creamy, and perfect for any dessert lover!
Ingredients
Scale
- 50 grams unsalted butter
- 100 ml milk
- 60 grams cake flour
- 20 grams cornflour
- 6 large eggs, separated
- 150 grams granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon cream of tartar (optional)
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides with butter.
- Cream Cheese Mixture: In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over simmering water (double boiler) and stir until smooth. Remove and let cool slightly.
- Dry Ingredients: Sift together the cake flour and cornflour. Set aside.
- Egg Yolks: Whisk egg yolks in a large bowl until pale. Gradually add the cooled cream cheese mixture, whisking until smooth. Mix in sifted flour until lump-free.
- Egg Whites: In a separate bowl, beat egg whites until frothy. Add cream of tartar (optional), and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Combine: Gently fold the egg whites into the cream cheese batter in three additions, avoiding overmixing.
- Prepare for Baking: Pour batter into the prepared pan. Tap to release air bubbles. Place the cake pan in a larger pan and fill the larger pan with hot water for a water bath.
- Bake: Bake for 60–70 minutes until golden and a skewer comes out clean.
- Cool: Turn off the oven and let the cake sit with the door slightly open for 15 minutes. Then, remove it from the water bath, placing it on a wire rack to cool completely in the pan.
- Serve: Once cooled, remove from the pan, dust with powdered sugar, slice, and enjoy your light and fluffy Japanese Cotton Cheesecake!