Japanese Cotton Cheesecake Recipe | Two Plaid Aprons
If you’re a fan of light, fluffy, and melt-in-your-mouth desserts, then this Japanese Cotton Cheesecake recipe is perfect for you. Also known as jiggly Japanese cheesecake, this delightful dessert is a lighter and fluffier alternative to the classic cheesecake. Its cloud-like texture and mildly sweet flavor make it a favorite among dessert lovers.
Today, we’re going to share with you the recipe for this delightful Japanese cheesecake so that you can recreate this mouthwatering treat in the comfort of your own kitchen. We’ll walk you through the ingredients, the step-by-step preparation, and the secret tips to make your Japanese Cotton Cheesecake turn out just right.
- 6 large eggs, separated
- 140g granulated sugar
- 1/4 teaspoon cream of tartar
- 50g unsalted butter
- 250g cream cheese
- 100ml milk
- 60g cake flour
- 20g cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Confectioners’ sugar for dusting
1. Preheat your oven to 320°F (160°C).
2. In a heatproof bowl, melt the cream cheese, butter, and milk using a double boiler. Once melted, set aside to cool.
3. In a separate bowl, sift together the cake flour, cornstarch, and salt. Set aside.
4. In another bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add in half of the granulated sugar and continue beating until stiff peaks form.
5. In a separate bowl, beat the egg yolks with the remaining granulated sugar until the mixture is pale and creamy. Add the vanilla extract and mix well.
6. Gently fold the egg yolk mixture into the cream cheese mixture until well combined.
7. Gradually fold in the flour mixture until no lumps remain.
8. Take 1/3 of the egg white mixture and fold it into the cream cheese batter to lighten it. Then, gently fold in the remaining egg white mixture until fully incorporated.
9. Pour the batter into a lined 8-inch (20cm) round cake pan and tap it gently on the counter to release any air bubbles.
10. Place the cake pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.
11. Bake in the preheated oven for 60-70 minutes or until the cake is set and golden brown.
12. Once baked, remove the cake from the oven and let it cool completely on a wire rack.
13. Dust the top of the cake with confectioners’ sugar before serving.
Enjoy this delightful Japanese Cotton Cheesecake with a cup of tea or coffee for a light and fluffy dessert experience!
1. Can I make this Japanese Cotton Cheesecake ahead of time?
Yes, you can make this cheesecake ahead of time. Once the cake has cooled completely, wrap it in plastic wrap and store it in the refrigerator for up to 3 days.
2. Can I freeze this Japanese Cotton Cheesecake?
Yes, you can freeze this cheesecake. Once the cake has cooled completely, wrap it in plastic wrap and store it in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before serving.
3. Can I add any toppings to this Japanese Cotton Cheesecake?
Absolutely! You can add fresh berries, whipped cream, or a drizzle of chocolate sauce to the top of the cheesecake for a beautiful presentation and added flavor.
4. Can I use a different size cake pan for this Japanese Cotton Cheesecake?
While the recommended size for the cake pan is 8 inches (20cm), you can use a larger or smaller pan, but be mindful that the baking time may vary. Adjust the baking time accordingly and keep an eye on the cake for doneness.