Japanese Cotton Cheesecake
A light and fluffy dessert that combines traditional cheesecake richness with a soufflé-like texture, offering a melt-in-your-mouth experience.
Ingredients
Main Ingredients
- 8 ounces cream cheese Use high-quality for best results.
- 1/2 cup milk Contributes to moisture.
- 1/2 cup granulated sugar, divided Used for sweetening and crust.
- 3 large eggs, separated Egg whites need to be whipped.
- 1 tablespoon cake flour Provides lightness.
- 1 pinch salt Enhances sweetness.
- 1/4 teaspoon cream of tartar Helps stabilize eggs.
- Powdered sugar, for dusting Enhances presentation.
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
- In a saucepan over low heat, melt the cream cheese and milk together until smooth. Remove from heat and let cool slightly.
- In a mixing bowl, whisk the egg yolks and half of the sugar until light and creamy, then add the cream cheese mixture and stir until fully combined.
- Sift in the cake flour and salt, mixing gently until just combined.
Whipping Egg Whites
- In a separate bowl, beat the egg whites until frothy, then add cream of tartar and continue mixing until soft peaks form.
- Gradually add the remaining sugar while beating until stiff peaks form.
Combining and Baking
- Gently fold the beaten egg whites into the batter in three additions until no white streaks remain.
- Pour the batter into the prepared cake pan, and place the cake pan in a larger baking dish filled with hot water.
- Bake for about 60 minutes or until the cake is set and golden.
- Remove from oven and cool in the pan before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
Ensure all ingredients are at room temperature for better incorporation. Be gentle when folding in egg whites to maintain fluffiness. The cake should have a slight jiggle in the center when done.