Japanese Cotton Cheesecake

Short Description

Japanese Cotton Cheesecake, also known as soufflé-style cheesecake, is a light and airy dessert that combines the richness of traditional cheesecake with the fluffiness of a sponge cake. Its delicate texture and subtle sweetness make it a favorite among dessert enthusiasts seeking a refined treat.

Why You’ll Love This Recipe

• Light and Fluffy Texture: The unique combination of cream cheese and meringue results in a cheesecake that is both creamy and airy.
• Subtle Sweetness: Unlike traditional cheesecakes, this version offers a gentle sweetness that doesn’t overpower the palate.
• Elegant Presentation: Its smooth top and slight jiggle make it an impressive dessert for gatherings.
• Versatile Flavor: The mild flavor profile allows for various toppings and accompaniments.
• Less Guilt: With fewer calories than traditional cheesecakes, it’s a lighter indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cream cheese
• Unsalted butter
• Whole milk
• Granulated sugar
• Large eggs
• Cake flour
• Cornstarch
• Lemon juice
• Cream of tartar
• Vanilla extract (optional)

Directions

1. Preparation: Preheat your oven to 315°F (157°C). Line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. Cream Cheese Mixture: In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture is smooth and free of lumps. Remove from heat and let it cool slightly.
3. Egg Yolk Mixture: Once the cream cheese mixture has cooled, add the egg yolks one at a time, whisking well after each addition. Add the lemon juice and vanilla extract (if using). Sift in the cake flour and cornstarch, then whisk until the batter is smooth.
4. Meringue: In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar and continue beating until soft peaks form.
5. Combine Mixtures: Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then, carefully fold in the remaining meringue in two additions, ensuring not to deflate the mixture.
6. Baking: Pour the batter into the prepared pan. Tap the pan gently on the counter to release any large air bubbles. Place the pan into a larger baking dish and fill the outer dish with hot water to create a water bath. Bake for 70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cooling: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps prevent the cake from collapsing.
8. Chilling: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Servings and Timing

• Servings: 8 slices
• Preparation Time: 30 minutes
• Baking Time: 1 hour 10 minutes
• Cooling Time: 1 hour
• Chilling Time: 4 hours
• Total Time: Approximately 6 hours 40 minutes

Variations

• Matcha Flavor: Add 1 tablespoon of matcha powder to the dry ingredients for a green tea twist.
• Chocolate Swirl: Incorporate melted chocolate into a portion of the batter and swirl it in for a marbled effect.
• Citrus Zest: Enhance the flavor by adding orange or lime zest to the batter.
• Fruit Toppings: Serve with fresh berries or a fruit compote for added sweetness and color.

Storage/Reheating

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
• Reheating: This cheesecake is best enjoyed cold. Reheating is not recommended as it may alter the texture.

FAQs

What makes Japanese Cotton Cheesecake different from regular cheesecake?

Japanese Cotton Cheesecake is lighter and fluffier due to the incorporation of meringue, giving it a soufflé-like texture, unlike the dense consistency of traditional cheesecakes.

Can I use all-purpose flour instead of cake flour?

Yes, but for best results, substitute 1 cup of all-purpose flour with 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch to mimic cake flour’s lightness.

Why did my cheesecake crack on top?

Cracking can occur due to sudden temperature changes or overbaking. Ensure a gradual cooling process and avoid opening the oven door during baking.

How do I know when the cheesecake is done?

The cheesecake is done when the top is golden brown, and a toothpick inserted into the center comes out clean.

Can I make this cheesecake without a water bath?

A water bath helps maintain even baking and prevents cracking. While it’s possible to bake without one, the texture and appearance may be affected.

Is it necessary to refrigerate the cheesecake before serving?

Yes, refrigerating allows the cheesecake to set properly, enhancing its texture and flavor.

Can I add flavors to the cheesecake?

Absolutely. You can incorporate flavors like matcha, chocolate, or citrus zest to customize the cheesecake to your preference.

How should I store leftovers?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Can I freeze Japanese Cotton Cheesecake?

Yes, wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

What toppings go well with this cheesecake?

Fresh fruits, fruit compotes, whipped cream, or a dusting of powdered sugar complement the light flavor of the cheesecake.

Conclusion

Japanese Cotton Cheesecake offers a delightful departure from traditional cheesecakes with its airy texture and subtle sweetness. Whether you’re a seasoned baker or a novice, this recipe provides a rewarding experience culminating in a dessert that’s both elegant and satisfying. Enjoy the process and the delicious results.

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