Cotton Soft Japanese Cheesecake

May 27, 2023May 27, 20230 3
Fluffy and Delicious Cotton Soft Japanese Cheesecake
in Dessert

Prep

20 min

Cook

60 min

Ready In

4 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 ounces extra finely granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
2 ounces butter
9 ounces cream cheese
3 fluid ounces fresh milk
1 tablespoon lemon juice
2 ounces cake flour or 2 ounces superfine flour
1 ounce cornstarch
1/4 teaspoon salt

Nutrision Information

Servings Per Recipe
10
Calories
178
Sugar
12g
Fat
12g
Japanese cheesecake is distinct from regular cheesecake. It is made without a crust and has the addition of whipped egg whites to give it a light and airy texture. The cotton soft Japanese cheesecake has a delicate structure, resembling a soufflé. It is a popular dessert in Japan and around the world, as it's not as sweet as regular cheesecake and provides a lighter eating experience. The combination of cream cheese, fresh lemon juice, and cake flour gives it a distinct taste that makes it stand out from other types of cheesecake. Although It takes time to make and is more complex than regular cheesecake, it's worth trying if you want to make something unique and delicious.

Instructions

1.Preheat the oven to 325°F (160°C).
2.Line the bottom of an 8-inch (20cm) round cake pan with parchment paper, and do not grease the sides of the pan.
3.Melt the cream cheese, butter, and milk in a bowl over hot water bath (or microwave).
4.Cool down the mixture. Add the egg yolks and mix well.
5.Sift in the flour and corn starch and mix well.
6.Whisk egg whites in a clean bowl until thick dense foam state, gradually add in the sugar and cream of tartar and continue beating until the meringue is firm and glossy.
7.Add 1/3 of meringue into the cream cheese batter and fold gently with a rubber spatula. Then add the rest of the meringue in 2 parts and fold well.
8.Pour the batter into the cake pan and tap the pan gently on the countertop to break any air bubbles.
9.Place the cake pan in a large roasting pan or a baking dish with high sides. Fill the pan with hot water to create a water bath that surrounds the cake pan.
10.Bake cheesecake for 1 hour. Cool the cake at room temperature for 10-15 minutes, then chill it in the fridge for at least 3-4 hours before serving.

PROS

Cotton soft Japanese cheesecake has a light fluffy texture that melts in your mouth.

The flavor is mildly sweet with a subtle tang from the cream cheese and lemon juice.

CONS

The cheesecake is delicate and must be baked with care.
Over-mixing the egg white meringue or not baking long enough will result in a flat cheesecake instead of a fluffy one.

HEALTH & BENEFITS

This cheesecake is not particularly healthy, but it can be enjoyed as an occasional treat in moderation.

The protein from eggs and cream cheese provides nutrition for the body.

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