Japanese Cheesecake – Extra Soft and Fluffy Cotton Cake

younessdyan13onLeave a Comment on Japanese Cheesecake – Extra Soft and Fluffy Cotton Cake

Ingredients:

Cream Cheese Mixture:

  • 8 oz (225 g) cream cheese, softened
  • 4 tablespoons unsalted butter
  • ¼ cup (60 ml) heavy cream
  • 6 large egg yolks
  • ⅓ cup (65 g) granulated sugar
  • ½ cup (60 g) all-purpose flour
  • 1½ tablespoons (12 g) cornstarch
  • 1 tablespoon lemon zest (optional, for aroma and freshness)

Meringue:

  • 6 large egg whites
  • ¼ teaspoon cream of tartar (or 1 teaspoon lemon juice)
  • ¼ cup (50 g) granulated sugar

Preparation Steps:

  1. Prepare the Cake Pan:
    Preheat your oven to 320°F (160°C). Line a round 7-inch or 8-inch cake pan with parchment paper on the bottom and sides. Wrap the outer bottom and sides of the pan with several layers of aluminum foil to prevent water from seeping in during the water bath. Set aside.
  2. Make the Cream Cheese Base:
    In a medium heatproof bowl, add cream cheese, butter, and heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir constantly until everything is fully melted and the mixture is smooth and lump-free. Remove from heat and let it cool slightly.

Once the mixture is warm and not hot, whisk in the egg yolks one at a time, ensuring each one is fully incorporated before adding the next. Add the granulated sugar and lemon zest and whisk until the mixture is silky and pale.

Sift the flour and cornstarch directly into the cream cheese mixture and gently whisk until just combined, being careful not to overmix.

  1. Make the Meringue:
    In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and gradually add the sugar, one spoon at a time. Increase the speed to high and beat until soft peaks form. The meringue should be glossy and hold its shape without being stiff or dry.
  2. Fold the Meringue into the Base:
    Add one-third of the meringue to the cream cheese mixture and gently fold using a spatula until just incorporated. Repeat with the second and third parts, folding carefully each time to keep as much air in the batter as possible. The final batter should be smooth, airy, and uniform in color.
  3. Bake in a Water Bath:
    Pour the batter into the prepared cake pan and tap it lightly on the counter to remove large air bubbles. Place the cake pan inside a larger baking dish or roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cake pan.

Transfer to the oven and bake at 320°F (160°C) for 25 minutes. Then reduce the temperature to 280°F (140°C) and continue baking for 55–60 minutes. Do not open the oven during baking to avoid collapsing.

  1. Cool Gently:
    Once done, turn off the oven and leave the cake inside for 15 minutes with the oven door slightly ajar. This helps prevent the cake from shrinking too fast. Remove from the oven, take it out of the water bath, and let it cool completely in the pan at room temperature.

Refrigerate the cheesecake for at least 4 hours, preferably overnight. This improves the texture and flavor.

To Serve:
Remove the cheesecake from the pan and parchment. You can dust the top with powdered sugar, top with whipped cream, or add fresh fruit such as strawberries, blueberries, or a drizzle of berry compote.

Additional Notes:

  • Make sure all ingredients are at room temperature before starting.
  • The double baking temperature method helps the cake rise properly without cracking.
  • Japanese cheesecake has a soufflé-like texture and will jiggle when shaken.
  • Store leftovers in an airtight container in the fridge for up to 3–4 days.

This soft, airy, and lightly sweet cheesecake is perfect with a cup of tea or coffee and loved by both kids and adults alike.

Leave a Reply

Your email address will not be published. Required fields are marked *