Japanese Cheesecake - Airy like soft cotton, tangy from the cream cheese, perfectly balanced sweetness, this cheesecake is truly sublime!
Prep Time15 minutesmins
Cook Time45 minutesmins
Course: Dessert
Keyword: Japanese cheesecake recipe, Cotton cheesecake
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
94gmsCream cheese
56gmsButter
94mlMilk
130gmsEgg whites, approximately 4
47gmsEgg yolk, approximately 3
18gmsAll-purpose flour
9gmsCornflour/cornstarch
63gmsPowdered sugar
1tspVanilla extract
1tspFresh lemon juice
Icing sugar and fresh berries for the topping (Optional)
Instructions
Preheat your oven to 250C.
Grease an 8" cake tin. Line the bottom with parchment paper. Grease the parchment paper too.
Keep a bigger baking tin handy. Your 8" cake tin should fit into that comfortably.
Keep a kettle on for hot water for the water bath.
Measure out all the ingredients.
Separate the eggs. Keep the egg whites refrigerated until you're ready to use them.
In a large bowl, combine the cream cheese, butter, and milk. Place the bowl over a pan of simmering water.
Once the butter has melted, take the bowl off the heat and whisk well. Let this mixture cool for a few minutes.
Add egg yolks and vanilla extract. Sift in the flour and cornflour/cornstarch.
Now place the egg whites and lemon juice in the bowl of your stand mixer. You can also use a handheld electric beater.
Beat the egg whites until they are foamy. Add in the powdered sugar. Beat until you just reach the stage of stiff peaks.
Fold in a third of the egg whites into the cream cheese mixture. Add another third, fold well and gently. Then add the remaining whites.
The batter will be very light and airy.
Pour into the prepared tin. Place the tin in the bigger baking tray and pour hot water almost halfway up the sides of the cake tin.
Carefully place in the oven. Bake at 225C for 5 minutes. Then lower the temperature to 160C and continue baking for 40-45 minutes. The top of the cake should be lightly golden. The top and the sides should look cooked, but the cake should be slightly jiggly in the center.
Take the cake out of the oven and let it cool in the tin for 5-10 minutes. Carefully take the cake out of the tin, while it's still warm, and place on a cake rack to cool completely.
You can serve the cake at room temperature or chill it for a few hours. I prefer it chilled!
Sprinkle some icing sugar on top and serve. Enjoy!