Introduction:
Japanese Cotton Cheesecake is a fluffy, light, and delicately sweet dessert that has a unique texture, almost like a cross between cheesecake and sponge cake. Known for its cloud-like appearance and melt-in-your-mouth feel, this cheesecake is perfect for those who prefer a less dense, airy dessert.
Recipe: Japanese Cotton Cheesecake
Ingredients:
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml milk
- 6 large eggs, separated
- 140g granulated sugar
- 60g cake flour (or all-purpose flour sifted for a lighter texture)
- 20g cornstarch
- 1/4 tsp salt
- 1/2 tsp lemon juice (optional, for flavor)
- 1/4 tsp cream of tartar (optional, for stabilizing the meringue)
Instructions:
- Prepare the Pan: Preheat your oven to 320°F (160°C). Grease a square or round cake pan and line it with parchment paper. Prepare a water bath by placing a larger baking tray in the oven and filling it with about an inch of hot water.
- Melt Cream Cheese and Butter: In a heatproof bowl over a double boiler, combine the cream cheese, butter, and milk. Stir until smooth and melted. Remove from heat and let it cool slightly.
- Add Egg Yolks and Dry Ingredients: Add the egg yolks to the cream cheese mixture, whisking until smooth. Sift in the cake flour, cornstarch, and salt, then fold them gently until well combined.
- Prepare the Meringue: In a separate bowl, beat the egg whites with the lemon juice and cream of tartar until foamy. Gradually add the sugar while continuing to beat until soft peaks form. The meringue should be shiny and hold its shape but not too stiff.
- Combine the Mixtures: Gently fold the meringue into the cream cheese batter in three parts. Use a spatula to fold carefully without deflating the mixture.
- Bake: Pour the batter into the prepared cake pan and place it in the water bath in the oven. Bake for 60-70 minutes, or until the top is lightly golden and a toothpick comes out clean.
- Cool and Serve: Turn off the oven and leave the cake in the oven with the door slightly open for about 15 minutes to prevent it from collapsing. Remove from the oven and let it cool completely before removing from the pan.
Enjoy this light and fluffy Japanese Cotton Cheesecake as a delightful dessert with a cup of tea!