This light and fluffy Japanese Cheesecake, also known as “Cotton Cheesecake” or “Soufflé Cheesecake,” is a delightful treat that’s perfect for any occasion. Its delicate texture and subtle sweetness make it a favorite among cheesecake lovers.
Ingredients:
- 30 grams all-purpose flour
- 20 grams cornstarch
- 180 grams cream cheese
- 2 tablespoons unsalted butter
- 4 tablespoons whole milk
- 3 egg yolks
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 70 grams granulated sugar
- 1/2 teaspoon lemon juice
- Icing sugar (for decoration)
Preparation:
- Preheat the Oven:
- Preheat your oven to 150°C (302°F).
- Melt the Cream Cheese Mixture:
- Place a saucepan with water on the stove and bring it to a boil.
- Remove from heat and, in a bowl that fits over the saucepan, combine the cream cheese, butter, and milk. Stir until fully combined and smooth.
- Add Egg Yolks and Vanilla:
- Add the egg yolks and vanilla extract to the cream cheese mixture. Mix until well combined.
- Incorporate Dry Ingredients:
- Sift the flour and cornstarch into the mixture using a strainer. Gently mix with a spatula until fully incorporated.
- Prepare the Meringue:
- In a large bowl, beat the egg whites and lemon juice with an electric whisk until the mixture starts to foam.
- Gradually add the granulated sugar while continuing to beat until you achieve a creamy meringue with stiff peaks and no bubbles.
- Combine Meringue and Cheese Mixture:
- Gradually fold the meringue into the cream cheese mixture using gentle, folding movements with a spatula. Ensure the mixture is smooth and airy.
- Prepare for Baking:
- Pour the batter into a tall cake or sponge mold.
- Place the mold in a baking tray and pour 1-2 cm of hot water into the tray to create a bain-marie.
- Bake:
- Bake at 150°C (302°F) for 30 minutes.
- Reduce the temperature to 110°C (230°F) and bake for another 30 minutes.
- Increase the temperature to 135°C (275°F) and bake for an additional 15 minutes.
- Cool Down:
- Once baked, turn off the oven and let the cheesecake cool inside the oven with the door half open for about 15 minutes.
- Remove from the bain-marie and let it rest at room temperature for another 15 minutes.
- Serve:
- Unmold the cheesecake and sprinkle the top with icing sugar.
- Your Japanese Cheesecake is ready to enjoy!
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Calories: Approx. 250 kcal per serving
Helpful Tips:
- Make sure all ingredients are at room temperature for a smooth batter.
- Be gentle when folding the meringue into the cheese mixture to maintain the light, airy texture.
- Use a water bath to prevent the cheesecake from cracking and to ensure even baking.
Serving Suggestions:
- Serve with fresh berries or a berry compote for added flavor.
- A dollop of whipped cream on the side complements the light texture.
- Enjoy it with a cup of green tea or your favorite herbal tea for a relaxing treat.
FAQs:
Q: Can I use regular cream cheese instead of the specific brand mentioned?
A: Yes, any full-fat cream cheese will work well in this recipe.
Q: Can I freeze the Japanese Cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
Q: How can I prevent my cheesecake from cracking?
A: Using a water bath and allowing the cheesecake to cool gradually in the oven with the door slightly open helps prevent cracking.
Recipe Card
Japanese Cheesecake
This light and fluffy Japanese Cheesecake, also known as “Cotton Cheesecake” or “Soufflé Cheesecake,” is a delightful treat that’s perfect for any occasion. Its delicate texture and subtle sweetness make it a favorite among cheesecake lovers.
Ingredients
- – 30 grams all-purpose flour
- – 20 grams cornstarch
- – 180 grams cream cheese
- – 2 tablespoons unsalted butter
- – 4 tablespoons whole milk
- – 3 egg yolks
- – 3 egg whites
- – 1/2 teaspoon vanilla extract
- – 70 grams granulated sugar
- – 1/2 teaspoon lemon juice
- – Icing sugar for decoration
Instructions
Preheat the Oven:
- – Preheat your oven to 150°C (302°F).
Melt the Cream Cheese Mixture:
- – Place a saucepan with water on the stove and bring it to a boil.
- – Remove from heat and, in a bowl that fits over the saucepan, combine the cream cheese, butter, and milk. Stir until fully combined and smooth.
Add Egg Yolks and Vanilla:
- – Add the egg yolks and vanilla extract to the cream cheese mixture. Mix until well combined.
Incorporate Dry Ingredients:
- – Sift the flour and cornstarch into the mixture using a strainer. Gently mix with a spatula until fully incorporated.
Prepare the Meringue:
- – In a large bowl, beat the egg whites and lemon juice with an electric whisk until the mixture starts to foam.
- – Gradually add the granulated sugar while continuing to beat until you achieve a creamy meringue with stiff peaks and no bubbles.
Combine Meringue and Cheese Mixture:
- – Gradually fold the meringue into the cream cheese mixture using gentle, folding movements with a spatula. Ensure the mixture is smooth and airy.
Prepare for Baking:
- – Pour the batter into a tall cake or sponge mold.
- – Place the mold in a baking tray and pour 1-2 cm of hot water into the tray to create a bain-marie.
Bake:
- – Bake at 150°C (302°F) for 30 minutes.
- – Reduce the temperature to 110°C (230°F) and bake for another 30 minutes.
- – Increase the temperature to 135°C (275°F) and bake for an additional 15 minutes.
Cool Down:
- – Once baked, turn off the oven and let the cheesecake cool inside the oven with the door half open for about 15 minutes.
- – Remove from the bain-marie and let it rest at room temperature for another 15 minutes.
Serve:
- – Unmold the cheesecake and sprinkle the top with icing sugar.
- – Your Japanese Cheesecake is ready to enjoy!