Japanese Cotton Cheesecake

🍰 Japanese Cotton Cheesecake

Description

Japanese Cotton Cheesecake, also known as “Soufflé Cheesecake,” is beloved for its cloud-like texture and delicate flavor. Unlike traditional cheesecakes, this version is less dense and not overly sweet. It’s made by folding fluffy meringue into a smooth cream cheese base, then baking gently in a water bath to create that signature jiggly, cottony finish. Perfect for afternoon tea or as an elegant dessert.

Ingredients

For the Cheesecake Batter:

• 250 g (9 oz) cream cheese, softened

• 50 g (3½ tbsp) unsalted butter

• 100 ml (½ cup) milk

• 6 large eggs, separated

• 140 g (⅔ cup) granulated sugar, divided

• 60 g (½ cup) cake flour, sifted

• 20 g (2 tbsp) cornstarch

• 1 tsp lemon juice

• 1 tsp vanilla extract

• ¼ tsp salt

For Baking:

• Hot water (for the water bath)

• Powdered sugar (optional, for dusting)

Instructions

1. Prepare the Pan:

   • Line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside with aluminum foil to prevent water from seeping in during the water bath.

2. Preheat the Oven:

   • Set to 160°C (320°F).

3. Make the Cream Cheese Base:

   • In a heatproof bowl, combine cream cheese, butter, and milk.

   • Place the bowl over a pot of simmering water (double boiler method). Stir until smooth and silky. Remove from heat and let cool slightly.

4. Add the Yolks:

   • Whisk in egg yolks, one at a time. Add lemon juice, vanilla extract, and salt. Mix well.

5. Incorporate Dry Ingredients:

   • Sift cake flour and cornstarch into the mixture. Gently whisk until smooth and lump-free. Set aside.

6. Make the Meringue:

   • In a clean, dry bowl, beat egg whites on medium speed until foamy.

   • Gradually add the remaining sugar in three portions. Continue beating until stiff peaks form but the meringue is still glossy.

7. Combine Mixtures:

   • Fold ⅓ of the meringue into the cream cheese batter using a spatula to lighten it.

   • Gently fold in the remaining meringue in two more additions. Do not overmix.

8. Bake in a Water Bath:

   • Pour the batter into the prepared pan. Tap gently to remove air bubbles.

   • Place the pan into a larger roasting tray and pour hot water halfway up the sides.

   • Bake for 25 minutes at 160°C (320°F), then lower to 150°C (300°F) and bake for another 50–60 minutes.

9. Cool Gradually:

   • Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes.

   • Remove from the oven, let cool in the pan, then transfer to a wire rack.

10. Serve:

    • Dust lightly with powdered sugar and slice with a warm knife. Best enjoyed slightly chilled or at room temperature.

Notes

• Use room temperature ingredients for smooth blending.

• The water bath is key to preventing cracks and keeping the cake moist.

• Do not overbeat or underbeat the meringue — it should be glossy and hold soft peaks.

• Cooling slowly prevents the cake from collapsing.

Tips

• For extra flavor, add a teaspoon of lemon zest or a touch of almond extract.

• If the top browns too quickly, cover loosely with foil halfway through baking.

• Chill the cheesecake for at least 4 hours or overnight before serving for the best texture.

• A springform pan or removable-bottom pan makes unmolding easier.

Servings

• Makes: 8–10 slices

• Prep Time: 30 minutes

• Cook Time: 1 hour 20 minutes

• Total Time: About 2 hours (including cooling)

Nutritional Information (Per Slice)

Health Benefits

• High in protein from eggs and cream cheese, aiding muscle repair.

• Lower sugar than traditional cheesecakes, making it a lighter dessert option.

• Contains calcium for bone strength and vitamin B12 for energy.

• No crust, meaning fewer carbs and calories overall.

Q & A

Q1: Why did my cheesecake collapse after baking?
A: It likely cooled too fast or the meringue was overbeaten. Next time, cool gradually in the oven with the door ajar.

Q2: Can I make it gluten-free?
A: Yes! Substitute cake flour with an equal amount of gluten-free all-purpose flour or rice flour.

Q3: Can I use less sugar?
A: You can reduce sugar by up to 20%, but don’t cut too much or the texture may change.

Q4: How do I store it?
A: Keep it refrigerated in an airtight container for up to 4 days. It can also be frozen for up to 1 month.

Q5: What’s the best way to serve it?
A: Serve plain, dusted with powdered sugar, or topped with fresh berries and a drizzle of honey.