Description
Delicate japanese cotton cheesecake melts in your mouth with cloud-like texture and subtle sweetness. Bakers seeking elegant dessert perfection will discover pure culinary magic in this classic Japanese treat.
Ingredients
Scale
- 180 grams (6.35 oz) cream cheese, full-fat
- 3 large egg whites
- 3 large egg yolks
- 70 grams (2.5 oz) granulated sugar
- 50 grams (1.75 oz) full-fat milk
- 30 grams (1 oz) unsalted butter, room temperature
- 30 grams (1 oz) cake flour
- 20 grams (0.7 oz) cornstarch
- 2 grams (0.07 oz) lemon juice
- 2 grams (0.07 oz) vanilla extract
- powdered sugar for garnishing
Instructions
- Prepare the oven and pan by preheating to 300°F (150°C). Create a parchment paper lining for a 6-inch round baking pan, covering bottom and sides.
- Create a double boiler with simmering water. Melt cream cheese, butter, and milk together, whisking continuously until smooth and reaching 130°F (55°C).
- Remove melted mixture from heat. Incorporate egg yolks and vanilla extract, mixing thoroughly until well blended.
- Sift cake flour and cornstarch into the mixture. Whisk until completely smooth, then strain through a fine-mesh sieve to eliminate potential lumps.
- Prepare meringue by beating egg whites and lemon juice with an electric mixer. Gradually add sugar in three portions, beating until medium soft peaks form. Briefly mix on low speed to remove large air bubbles.
- Gently fold one-third of the meringue into the egg batter, ensuring complete and smooth integration.
- Carefully incorporate remaining meringue into the batter using a rubber spatula. Fold delicately to maintain air volume and prevent deflation.
- Transfer batter into the prepared pan from a slight height to eliminate air pockets. Position the pan inside a larger tray filled with 1-2 cm of hot water.
- Bake using a three-stage temperature method: 30 minutes at 300°F, then 30 minutes at 230°F, and final 13-15 minutes at 275°F. Look for golden top and clean toothpick test.
- Complete cooling process by leaving cake in oven with door slightly open for 30 minutes total. Remove from pan and cool completely on a wire rack. Dust with powdered sugar before serving.
Notes
- Create a stable water bath by ensuring the water level reaches halfway up the cake pan, preventing temperature fluctuations during baking.
- Use room temperature ingredients to achieve a smoother, more consistent batter and help ingredients blend seamlessly.
- Fold meringue gently with a bottom-to-top motion to maintain the delicate air bubbles that create the cake’s signature fluffy texture.
- Check cake doneness by gently shaking the pan; a slight wobble in the center indicates a perfectly soft, creamy interior.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 145 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 0.1 g
- Protein: 4 g
- Cholesterol: 115 mg