Description
This Japanese Cotton Cheesecake is incredibly light, fluffy, and airy with a delicate balance between cheesecake and sponge cake. Its soft texture and mildly sweet flavor make it a perfect elegant dessert that melts in your mouth.
Ingredients
8 oz cream cheese, softened
1/4 cup unsalted butter
1/2 cup milk
1/2 cup cake flour
2 tablespoons cornstarch
1/4 teaspoon salt
4 large eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
Instructions
1. Preheat oven to 320°F (160°C).
2. Line a cake pan with parchment paper and prepare a water bath.
3. In a bowl melt cream cheese, butter and milk over a double boiler.
4. Whisk until smooth and let cool slightly.
5. Add egg yolks one at a time and mix well.
6. Stir in vanilla extract.
7. Sift in cake flour, cornstarch and salt.
8. Mix until smooth and lump-free.
9. In another bowl beat egg whites with lemon juice until foamy.
10. Gradually add sugar and whip until soft peaks form.
11. Gently fold egg whites into the batter in batches to keep the mixture airy.
12. Pour batter into prepared cake pan and tap gently to remove air bubbles.
13. Place the pan in a water bath and bake for 60–70 minutes.
14. Turn off oven and leave cake inside with the door slightly open for 15 minutes.
15. Remove and let cool completely before slicing.
Notes
Use cake flour for the softest texture.
Do not overmix the batter to keep it airy.
Water bath helps prevent cracks and keeps the cake moist.
Chill before serving for best texture.