Introduction: Japanese Cotton Cheesecake, often referred to as “soufflé cheesecake,” is a light and fluffy dessert that has gained popularity worldwide. Unlike traditional cheesecakes, it has a delicate, airy texture due to the incorporation of meringue and the slow baking process. This cheesecake is a perfect balance of sweetness and tanginess, with a cloud-like softness that practically melts in your mouth.
Ingredients:
Cream Cheese: 200g (softened)
Heavy Cream: 200ml
Milk: 100ml
Sugar: 100g
Eggs: 6 (separated into yolks and whites)
Cake Flour: 60g
Cornstarch: 20g
Lemon Juice: 1 tsp (optional, for added flavor)
Vanilla Extract: 1 tsp
Cream of Tartar: 1/4 tsp (optional, to stabilize egg whites)
Instructions:
Preheat the Oven: Preheat your oven to 160°C (320°F). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides lightly.
Prepare the Cream Cheese Mixture: In a heatproof bowl, combine cream cheese, heavy cream, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the cream cheese is melted and smooth. Remove from heat and let cool for a few minutes.
Add Dry Ingredients: Sift in the cake flour and cornstarch into the cream cheese mixture. Stir until well combined.
Add Egg Yolks: Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice.
Make the Meringue: In a separate bowl, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Fold in the Meringue: Gently fold in the meringue into the cream cheese mixture in thirds. Be careful not to deflate the meringue too much.
Bake the Cheesecake: Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove any air bubbles. Place the pan into a larger pan filled with hot water (water bath method) and bake for 50-60 minutes, or until the cheesecake is set and a toothpick inserted comes out clean. The top should be golden brown.
Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 10 minutes. Then, remove it from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours before serving.
Description:
Japanese Cotton Cheesecake is an exceptionally light and fluffy cake that is characterized by its soft, almost soufflé-like texture. It’s a perfect treat for those who love cheesecakes but want something less dense and more airy. The cake has a subtle sweetness with the smooth richness of cream cheese, balanced by the lightness created by the whipped meringue. Its delicate flavor profile and ethereal texture make it an ideal dessert for any occasion.
Tips:
Room Temperature Ingredients: Ensure that the cream cheese, eggs, and heavy cream are at room temperature for smoother mixing and better texture.
Proper Folding: When folding the meringue into the cream cheese mixture, be as gentle as possible to maintain the airy structure.
Water Bath: The water bath method helps prevent cracking and ensures an even bake. Make sure the water is hot, not boiling.
Oven Temperatures Vary: Every oven behaves differently, so start checking your cheesecake after 50 minutes to avoid overbaking.
Avoid Overmixing: Overmixing the batter can cause it to lose its fluffiness, so mix just enough to incorporate the ingredients.
Variations:
Matcha Japanese Cotton Cheesecake: Add 1-2 tbsp of matcha powder to the sifted dry ingredients to create a green tea-flavored cheesecake.
Fruit Flavored: You can swirl in pureed fruits like strawberries or mango into the batter before baking for a fruit-infused version.
Chocolate: Add melted chocolate to the cream cheese mixture for a rich chocolate version of this light cheesecake.
Correction:
Cake Flour vs All-Purpose Flour: Always use cake flour for the best texture. If you use all-purpose flour, your cheesecake might not have the same soft, airy quality.
Temperature Control: If your meringue doesn’t form stiff peaks, it could be due to overbeating or not adding sugar gradually. Keep an eye on the texture as you beat.
Enjoy:
Once your Japanese Cotton Cheesecake is chilled and ready, slice it and enjoy its light, creamy texture that feels like a cloud in your mouth. Perfect with a hot cup of tea or coffee, this cheesecake will surely impress your friends and family!
