Fluffy Japanese Cheesecake Recipe

Indulge in the Fluffy Delight of Japanese Cheesecake 🍰✨

Japanese cheesecake, also known as cotton cheesecake, is a delightful confection that combines the rich creaminess of traditional cheesecake with the light, airy texture of sponge cake. With its ethereal fluffiness and melt-in-your-mouth goodness, Japanese cheesecake is a true treat for the senses. Let’s embark on a journey to create this heavenly dessert together!

Ingredients:

  • 1/2 cup (120ml) milk
  • 4 oz (115g) cream cheese, softened
  • 7 tablespoons (100g) unsalted butter
  • 6 large eggs, separated
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) cake flour
  • 2 tablespoons (15g) cornstarch
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Directions:

  1. Preheat and Prepare:
    • Preheat your oven to 320°F (160°C). Grease and line the bottom and sides of an 8-inch (20cm) round cake pan with parchment paper to ensure easy removal later.
  2. Prepare Milk Mixture:
    • In a small saucepan, heat the milk, cream cheese, and unsalted butter over low heat until melted and smooth. Once combined, remove from heat and let the mixture cool slightly.
  3. Whisk Egg Yolks:
    • In a large mixing bowl, whisk together the egg yolks and granulated sugar until they become pale and creamy in texture.
  4. Incorporate Flavorings:
    • Add the lemon juice and vanilla extract to the egg yolk mixture, whisking until well combined.
  5. Combine Wet Ingredients:
    • Gradually whisk the milk mixture into the egg yolk mixture until smooth and well incorporated.
  6. Sift Dry Ingredients:
    • Sift in the cake flour and cornstarch into the batter and gently fold until just combined. Be careful not to overmix.
  7. Beat Egg Whites:
    • In another clean mixing bowl, beat the egg whites with cream of tartar and salt until stiff peaks form, creating a light and fluffy meringue.
  8. Incorporate Egg Whites:
    • Gently fold the beaten egg whites into the batter in three additions until no white streaks remain, ensuring to maintain the airy texture.
  9. Pour and Bake:
    • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
    • Place the cake pan into a larger baking pan, and pour hot water into the larger pan until it reaches halfway up the sides of the cake pan.
    • Bake for 60-70 minutes, or until the top is golden brown and the center is set, creating a delicate yet firm texture.
  10. Cool Gradually:
    • Turn off the oven and leave the cake inside with the oven door slightly ajar for 1 hour to allow it to cool gradually, preventing cracks on the surface.
  11. Serve and Enjoy:
    • Once cooled completely, remove the cake from the oven and slice into portions. Each bite will transport you to cloud-like bliss!

Conclusion:

With its heavenly texture and delicate flavor, Japanese cheesecake is a dessert that never fails to impress. From its fluffy, cloud-like appearance to its melt-in-your-mouth goodness, every bite of this delightful treat is a

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