Japanese Cotton Cheesecake

Fluffy and jiggly, Japanese Cotton Cheesecake is the perfect show-stopping dessert that melts in your mouth. This light and airy cake will have everyone asking for seconds. Ideal for birthdays, gatherings, or a cozy afternoon treat, this cheesecake offers a unique texture that sets it apart from traditional cheesecakes.

Why You’ll Love This Recipe

• Light and Fluffy Texture: The Japanese cotton cheesecake is incredibly soft, making it a delightful treat for anyone who loves airy desserts.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for both novice and experienced bakers.
• Versatile Occasion Fit: Perfect for any occasion—whether it’s a fancy dinner party or a casual get-together, it impresses every time.
• Sumptuous Flavor: Rich cream cheese combined with a hint of vanilla creates an irresistible taste that pairs well with fresh fruits or whipped cream.
• Unique Presentation: Its jiggly appearance makes it visually striking, sure to wow your guests.

Tools and Preparation

To make the perfect Japanese cotton cheesecake, having the right tools is essential. Below are some items you’ll need to gather.

Essential Tools and Equipment

• 6-inch round baking pan
• Parchment paper
• Mixing bowls
• Electric hand mixer
• Fine mesh sieve
• Rubber spatula

Importance of Each Tool

• Electric hand mixer: This tool helps you achieve the perfect meringue texture quickly and efficiently.
• Fine mesh sieve: Ensures that your batter is lump-free, leading to a smoother cake.
• Rubber spatula: Ideal for gently folding ingredients without deflating the aerated mixture.

Ingredients

Fluffy and jiggly Japanese cotton cheesecake makes a perfect show-stopping cake that is so incredibly good. This Japanese souffle cheesecake will instantly melt in your mouth and keep you coming back for more.

For the Cake Batter

• 1/4 cup (30 g) cake flour
• 2 tablespoon (20 g) cornstarch
• 3/4 cup (180 g) cream cheese (full fat brick)
• 2 tablespoon (30 g) unsalted butter (room temperature)
• 3 1/2 tablespoon (50 g) milk (full fat)
• 3 large egg yolks (room temperature)
• 1/2 teaspoon (2 g) vanilla extract

For the Meringue

• 3 large egg whites (room temperature)
• 1/3 cup (70 g) granulated sugar
• 1/2 teaspoon (2 g) lemon juice

For Garnish

• Powdered sugar

How to Make Japanese Cotton Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 300°F. Line the bottom and sides of your 6-inch round baking pan with parchment paper to prevent sticking.

Step 2: Melt the Butter and Cream Cheese

Fill a small saucepan halfway with water, then bring it to a boil. In a mixing bowl that fits on top of the saucepan, combine the cream cheese, butter, and milk. Whisk until melted and fully combined at about 130°F (55°C).

Step 3: Add Egg Yolks and Vanilla

Remove the mixing bowl from heat. Whisk in the egg yolks and vanilla extract until thoroughly combined.

Step 4: Sift in the Cake Flour

Using a fine mesh sieve, sift in the cake flour and cornstarch. Whisk until smooth. Pour through the sieve again to ensure there are no lumps in your batter.

Step 5: Make the Meringue

In a large mixing bowl, add egg whites and lemon juice. Beat on high with an electric mixer until frothy. Gradually add sugar in three batches while continuing to mix until medium soft peaks form.

Step 6: Combine Meringue with Egg Batter

Gently fold in one-third of the meringue into your egg batter until completely combined.

Step 7: Incorporate Egg Batter into Meringue

Carefully pour the egg batter into the remaining meringue. Use a rubber spatula to fold gently until just combined without deflating too much air.

Step 8: Prepare for Baking

Pour the batter into your lined baking pan from about five inches above to pop large air bubbles. Place this pan into a larger deep baking tray filled with about 1-2 cm of hot boiling water.

Step 9: Bake Your Cheesecake

Bake at 300°F (150°C) for 30 minutes. Then lower to 230°F (110°C) for another 30 minutes. Finally, raise temperature to 275°F (135°C) for an additional 13-15 minutes while watching closely for cracks.

Step 10: Cool Down

Turn off your oven after baking but leave the door slightly cracked for about 15 minutes before removing from heat. Allow it to cool further in its water bath before transferring it onto a rack. Dust powdered sugar on top before serving.

Enjoy your delicious homemade Japanese Cotton Cheesecake!

How to Serve Japanese Cotton Cheesecake

Japanese cotton cheesecake is a delightful dessert that can be served in various ways to enhance its light and fluffy texture. Whether you’re hosting a gathering or enjoying a quiet evening at home, these serving suggestions will elevate your experience.

With Fresh Fruits

• Berries: Serve with strawberries, blueberries, or raspberries for a burst of freshness.
• Citrus Slices: Orange or lemon slices add a zesty contrast to the creamy cheesecake.

With Whipped Cream

• Light and Airy: A dollop of freshly whipped cream complements the cake’s fluffiness perfectly.
• Flavored Options: Infuse your whipped cream with vanilla or matcha for an exciting twist.

With Fruit Sauce

• Berry Coulis: Drizzle some homemade berry coulis over the cheesecake for added sweetness.
• Caramel Sauce: A light caramel sauce adds richness that pairs beautifully with the airy texture.

As Part of a Dessert Platter

• Mini Slices: Cut into smaller pieces and serve alongside other desserts like mochi or macarons for variety.
• Garnish: Add edible flowers or mint leaves for an elegant touch.

How to Perfect Japanese Cotton Cheesecake

To achieve the perfect Japanese cotton cheesecake, attention to detail is key. Here are some essential tips to ensure your cake turns out fluffy and delicious every time.

• Use Room Temperature Ingredients: Allow all dairy products and eggs to reach room temperature before mixing; this helps create a smoother batter.
• Sift Dry Ingredients: Always sift the cake flour and cornstarch to avoid lumps and ensure an airy texture in the final product.
• Whip Egg Whites Properly: Beat egg whites until they reach medium soft peaks; this adds volume and lightness to the cake.
• Don’t Overmix: Fold the meringue into the batter gently; overmixing can deflate the air bubbles that make the cheesecake fluffy.
• Monitor Oven Temperature: Keep an eye on your oven temperature during baking. A sudden spike can cause cracks on the surface of your cheesecake.
• Cool Gradually: Allow the cheesecake to cool slowly in the oven after baking. This helps prevent shrinkage and maintains its delicate structure.

Best Side Dishes for Japanese Cotton Cheesecake

Pairing side dishes with your Japanese cotton cheesecake enhances its delightful flavors. Here are some perfect companions to consider when serving this dessert:

1. Fresh Fruit Salad: A colorful mix of seasonal fruits provides a refreshing contrast to the rich cheesecake.
2. Green Tea Ice Cream: The earthiness of matcha ice cream balances well with the sweetness of the cheesecake.
3. Mochi Balls: Chewy mochi adds a fun texture that complements the lightness of the cotton cheesecake.
4. Panna Cotta: This creamy Italian dessert offers a contrasting flavor profile that pairs nicely with Japanese cheesecake.
5. Yogurt Parfait: Layered yogurt with granola and fruits creates a tasty and healthy side dish option.
6. Chocolate Ganache Tart: A rich tart brings depth to your dessert table without overpowering the delicate flavors of cotton cheesecake.
7. Chai Spiced Cookies: These spiced cookies offer warmth and crunch, making them great accompaniments to your dessert.

Common Mistakes to Avoid

Making Japanese cotton cheesecake can be a delightful experience, but there are some common pitfalls to watch out for.

• Boldly over-mixing the batter: This can deflate the air you worked hard to incorporate. Mix gently until just combined to maintain that fluffy texture.
• Boldly skipping room temperature ingredients: Using cold ingredients can lead to a lumpy batter. Make sure your cream cheese, butter, and eggs are at room temperature for a smooth mixture.
• Boldly neglecting the water bath: This helps regulate baking temperature and prevents cracks. Always use a larger pan filled with hot water when baking your cheesecake.
• Boldly opening the oven door too soon: This can cause sudden temperature changes that may lead to cracking. Wait until the baking time is complete before checking your cake.
• Boldly using the wrong type of sugar: Granulated sugar is essential for meringue stability. Avoid powdered sugar in this step as it doesn’t provide the same structure.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Place parchment paper between layers if stacking to avoid sticking.

Freezing Japanese Cotton Cheesecake

• Wrap it well in plastic wrap and then foil for up to 2 months.
• Thaw in the refrigerator overnight before serving.

Reheating Japanese Cotton Cheesecake

• Oven: Preheat to 300°F (150°C) and warm for about 10-15 minutes until slightly warm.
• Microwave: Heat on low power for about 15-20 seconds, checking frequently to avoid overheating.
• Stovetop: Use a steamer setup with boiling water for about 5 minutes for gentle reheating.

Frequently Asked Questions

Here are some common questions people have about making Japanese cotton cheesecake.

What is Japanese Cotton Cheesecake?

Japanese cotton cheesecake is a light and fluffy dessert that combines the richness of cheesecake with a soufflé-like texture, making it incredibly airy and delightful.

How do I achieve the perfect texture for Japanese Cotton Cheesecake?

To get that perfect jiggly texture, ensure proper folding techniques when mixing the meringue with the batter, and bake it in a water bath.

Can I customize my Japanese Cotton Cheesecake?

Absolutely! You can add flavors like matcha, chocolate, or citrus zest into the batter for unique twists on this classic dessert.

How do I know when my Japanese Cotton Cheesecake is done?

The cheesecake should be golden on top and pass the toothpick test—when inserted into the center, it should come out mostly clean without wet batter clinging to it.

Why is my Japanese Cotton Cheesecake cracking?

Cracking may occur due to rapid temperature changes or overbaking. Be cautious not to open the oven door prematurely while it’s baking.

Final Thoughts

Japanese cotton cheesecake is not only visually stunning but also versatile and delicious. With its airy texture and rich flavor, this dessert will impress anyone who tries it. Feel free to customize it with different flavors or toppings to suit your taste!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Japanese Cotton Cheesecake

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• Author: Saphira
• Total Time: 1 hour 35 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Indulge in the delightful experience of making Japanese Cotton Cheesecake, a light and airy dessert that will leave everyone asking for seconds. This soufflé-like cheesecake boasts a unique texture that melts in your mouth, making it perfect for any occasion, whether it be a birthday celebration or a cozy afternoon treat. With its rich cream cheese flavor and hint of vanilla, this cheesecake pairs beautifully with fresh fruits or whipped cream. Impress your guests with its visually striking jiggly appearance and satisfy their sweet cravings with every bite.

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Ingredients

Scale 1x2x3x

• 1/4 cup cake flour
• 2 tablespoons cornstarch
• 3/4 cup cream cheese (full fat)
• 2 tablespoons unsalted butter
• 3 1/2 tablespoons milk (full fat)
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 3 large egg whites
• 1/3 cup granulated sugar
• 1/2 teaspoon lemon juice
• Powdered sugar for garnish

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Instructions

1. Preheat your oven to 300°F and line a 6-inch round baking pan with parchment paper.
2. In a saucepan, melt cream cheese, butter, and milk together over boiling water until smooth.
3. Remove from heat and whisk in egg yolks and vanilla until combined.
4. Sift in cake flour and cornstarch, whisking until smooth.
5. In a separate bowl, beat egg whites with lemon juice until frothy; gradually add sugar while mixing until medium soft peaks form.
6. Gently fold one-third of the meringue into the batter; then fold in the remaining meringue carefully to avoid deflation.
7. Pour batter into the prepared pan and place it in a larger tray filled with hot water.
8. Bake at 300°F for 30 minutes, then lower to 230°F for another 30 minutes, finishing at 275°F for an additional 13-15 minutes.
9. Cool gradually in the oven before dusting with powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 240
• Sugar: 12g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: <1g
• Protein: 5g
• Cholesterol: 100mg