A light and fluffy Japanese cheesecake (also known as “cotton cheesecake”) is absolutely delightful! It’s a soft, airy, and less sweet alternative to traditional cheesecakes, with a light texture that’s almost mousse-like. Here’s how you can make it at home:
Light and Fluffy Japanese Cheesecake
Ingredients:
For the Cheesecake:
- 1/2 cup (120g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1/4 cup (60ml) whole milk
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1 tbsp cornstarch
- 5 large eggs, separated
- 1/4 tsp cream of tartar (optional, helps stabilize the egg whites)
- 1/2 cup (100g) granulated sugar (for egg whites)
For the Water Bath:
- Hot water (for the water bath in the oven)
Directions:
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Preheat the Oven & Prepare the Pan:
- Preheat your oven to 320°F (160°C).
- Grease a 7-inch (18 cm) round cake pan with butter, then line the bottom and sides with parchment paper. It’s a good idea to double-line the bottom for added security (just in case the batter leaks). If you want a taller cheesecake, you can use a 6-inch pan.
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Prepare the Cream Cheese Mixture:
- In a heatproof bowl, combine the softened cream cheese, butter, and milk.
- Set the bowl over a pot of simmering water (double boiler method) or in the microwave for 20-30 second intervals. Gently heat and stir until smooth and fully combined, ensuring it’s not too hot—about 100°F (38°C) is ideal.
- Once smooth, remove the bowl from the heat and stir in the vanilla extract.
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Sift in the Dry Ingredients:
- Sift the flour and cornstarch together. Gradually add this mixture to the cream cheese mixture while whisking until smooth. Set aside.
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Beat the Egg Yolks:
- In a separate bowl, lightly whisk the egg yolks. Then, gradually add the egg yolks to the cream cheese mixture, whisking until well combined.
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Beat the Egg Whites:
- In a clean, grease-free bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until they start to form soft peaks.
- Add the cream of tartar (if using) and gradually add the sugar (1/4 cup at a time), continuing to beat on high speed until stiff peaks form. Be careful not to overbeat; the texture should be glossy and firm but not dry.
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Fold the Egg Whites:
- Gently fold the beaten egg whites into the cream cheese mixture in three additions. Use a spatula to carefully fold until just combined—be gentle to preserve the airiness of the batter. You want a smooth, light batter with no visible streaks of egg whites.
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Transfer the Batter to the Pan:
- Pour the batter into the prepared cake pan. Gently tap the pan on the counter to release any large air bubbles.
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Water Bath:
- Prepare a water bath by placing the cake pan in a larger roasting pan or baking dish. Fill the outer pan with hot water until it comes halfway up the side of the cake pan.
- Carefully place the pan in the preheated oven and bake for 50-60 minutes, or until the top is lightly golden brown, and a skewer inserted comes out clean (it should still be jiggly in the center, though).
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Cool the Cheesecake:
- Once done, turn off the oven, leave the oven door slightly ajar, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks from forming.
- Afterward, remove the cheesecake from the oven and the water bath, and let it cool completely at room temperature. Then refrigerate for at least 4 hours (overnight is best) to let it set.
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Serve:
- Once fully chilled and set, remove the cheesecake from the pan by lifting the parchment paper. Slice carefully with a serrated knife.
- Optionally, dust with powdered sugar or serve with fresh fruit, whipped cream, or a fruit compote.
Tips:
- Egg whites: Make sure your egg whites are beaten to stiff peaks, as this is what gives the cheesecake its light and fluffy texture. If you overbeat them, the cheesecake might crack during baking.
- Room temperature ingredients: Make sure your cream cheese and butter are softened to room temperature for easy mixing and to prevent lumps in the batter.
- Water bath: The water bath is essential for maintaining the gentle heat required to create a smooth, creamy texture. Don’t skip this step.
This Japanese cheesecake has a beautiful melt-in-your-mouth texture and delicate sweetness. It’s a showstopper without being too heavy!
How does this sound to you? Are you thinking about adding any extra flavors like lemon zest or a fruit topping?