Japanese Cotton Cheesecake
Light and fluffy, Japanese Cotton Cheesecake is a delightful dessert that melts in your mouth.
Ingrédients
For the Cheesecake Base
- 8 ounces cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
- 1/2 cup granulated sugar, divided Use half for the base and half for the egg whites.
- 1/4 cup milk Any milk variety works, including lactose-free.
- 3 large eggs, separated Separate egg yolks and whites carefully.
- 1 teaspoon vanilla extract Can substitute with almond extract for variation.
- 1/4 cup all-purpose flour For gluten-free, use a gluten-free flour blend.
- 1 tablespoon corn starch Helps achieve the light texture.
- 1/4 teaspoon salt Enhances the flavor of the dessert.
- 1/4 teaspoon cream of tartar Stabilizes egg whites while whipping.
Instructions
Preparation
- Gather all ingredients and ensure cream cheese is softened. Preheat the oven to 320°F (160°C). Grease an 8-inch round cake pan and line it with parchment paper.
Prepare the Base
- In a mixing bowl, combine softened cream cheese, 1/4 cup of sugar, and milk over a water bath. Heat gently until melted and smooth.
- Remove from heat and let cool slightly.
Combine Ingredients
- Add egg yolks and vanilla to the cooled cream cheese mixture, mixing until combined.
- Sift together flour, corn starch, and salt into the mixture, stirring gently until smooth.
Prepare Egg Whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar while beating until stiff peaks form.
Combine Mixtures
- Fold one-third of whipped egg whites into the cream cheese mixture. Carefully fold in the remaining egg whites in two additions.
Bake
- Pour the batter into the prepared cake pan and spread evenly. Place the pan in a larger baking dish filled with hot water, then bake for about 60 minutes.
- Check for doneness with a toothpick inserted into the center.
Cooling
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill Before Serving
- Transfer to the refrigerator to chill for at least 4 hours before serving.
- Carefully remove from the cake pan, slice, and enjoy.
Notes
Serve with fresh berries or whipped cream for a delightful treat. The cheesecake can last 3-4 days in an airtight container.