Japanese Cotton Cheesecake

 Japanese cotton cheesecake, also known as “soufflé cheesecake,” is famous for its light, airy texture and delicate flavor. Here’s a simple recipe to make it at home:

Table of Contents

• Ingredients:
• Instructions:
• Tips:
• Ingredients:
• Instructions:
• Tips:

Ingredients:

For the cheesecake:

• 200g cream cheese, softened
• 50g unsalted butter
• 100ml milk
• 3 large eggs (separated)
• 70g granulated sugar (divided)
• 50g all-purpose flour
• 20g cornstarch
• 1 tsp vanilla extract
• A pinch of salt

For dusting:

• Powdered sugar (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 160°C (320°F). Line the bottom of an 8-inch round cake pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in.
2. Melt the Cream Cheese Mixture: In a saucepan over low heat, combine the cream cheese, butter, and milk. Stir until smooth and fully combined. Remove from heat and let it cool slightly.
3. Mix the Egg Yolks: In a bowl, whisk together the egg yolks and 35g of the granulated sugar until pale and thick. Add the cooled cream cheese mixture, then mix in the flour, cornstarch, vanilla extract, and a pinch of salt until smooth.
4. Whip the Egg Whites: In a separate bowl, beat the egg whites until frothy. Gradually add the remaining 35g of sugar and continue beating until stiff peaks form.
5. Combine Mixtures: Gently fold the egg whites into the cream cheese mixture in three additions. Be careful not to deflate the mixture; it should remain light and airy.
6. Bake: Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill the outer dish with hot water (about halfway up the sides of the cake pan) to create a water bath. Bake for about 60 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
7. Cool: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour to prevent it from collapsing. Then remove it from the oven and let it cool to room temperature.
8. Refrigerate: Once cooled, refrigerate the cheesecake for at least 4 hours (or overnight) before serving.
9. Serve: Dust with powdered sugar if desired, slice, and enjoy the light and fluffy texture!

Tips:

• Ensure all ingredients are at room temperature for better mixing.
• Be gentle when folding the egg whites to maintain the airy texture.

Enjoy your baking!

Japanese cotton cheesecake, also known as “soufflé cheesecake,” is famous for its light, airy texture and delicate flavor. Here’s a simple recipe to make it at home:

Ingredients:

For the cheesecake:

• 200g cream cheese, softened
• 50g unsalted butter
• 100ml milk
• 3 large eggs (separated)
• 70g granulated sugar (divided)
• 50g all-purpose flour
• 20g cornstarch
• 1 tsp vanilla extract
• A pinch of salt

For dusting:

• Powdered sugar (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 160°C (320°F). Line the bottom of an 8-inch round cake pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in.
2. Melt the Cream Cheese Mixture: In a saucepan over low heat, combine the cream cheese, butter, and milk. Stir until smooth and fully combined. Remove from heat and let it cool slightly.
3. Mix the Egg Yolks: In a bowl, whisk together the egg yolks and 35g of the granulated sugar until pale and thick. Add the cooled cream cheese mixture, then mix in the flour, cornstarch, vanilla extract, and a pinch of salt until smooth.
4. Whip the Egg Whites: In a separate bowl, beat the egg whites until frothy. Gradually add the remaining 35g of sugar and continue beating until stiff peaks form.
5. Combine Mixtures: Gently fold the egg whites into the cream cheese mixture in three additions. Be careful not to deflate the mixture; it should remain light and airy.
6. Bake: Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill the outer dish with hot water (about halfway up the sides of the cake pan) to create a water bath. Bake for about 60 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
7. Cool: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour to prevent it from collapsing. Then remove it from the oven and let it cool to room temperature.
8. Refrigerate: Once cooled, refrigerate the cheesecake for at least 4 hours (or overnight) before serving.
9. Serve: Dust with powdered sugar if desired, slice, and enjoy the light and fluffy texture!

Tips:

• Ensure all ingredients are at room temperature for better mixing.
• Be gentle when folding the egg whites to maintain the airy texture.

Enjoy your baking!