Japanese Cotton Cheesecake

Why This Recipe Works

Japanese Cotton Cheesecake is known for its light and fluffy texture, which is achieved by incorporating meringue into the batter. The combination of cream cheese, butter, and milk creates a rich yet airy dessert. This cheesecake is less sweet than traditional Western cheesecakes, making it a delightful treat for those who prefer a more subtle sweetness.

Ingredients

• 250g cream cheese, softened
• 50g unsalted butter
• 100ml milk
• 60g cake flour
• 20g corn starch
• 6 large eggs, separated
• 140g granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• A pinch of salt

How to Make This Recipe

1. Prepare the Ingredients:
   • Preheat the oven to 320°F (160°C).
   • Line the bottom and sides of a 7-inch round cake pan with parchment paper.
   • Separate the egg whites from the yolks and let them come to room temperature.
2. Melt the Cream Cheese Mixture:
   • In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth and well combined. Let it cool.
3. Mix the Dry Ingredients:
   • Sift the cake flour, corn starch, and salt together.
4. Combine Wet and Dry Ingredients:
   • Add the egg yolks, lemon juice, and vanilla extract to the cooled cream cheese mixture. Mix until smooth.
   • Fold in the sifted dry ingredients until just combined.
5. Prepare the Meringue:
   • In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar and continue to beat until soft peaks form.
6. Fold Meringue into Batter:
   • Gently fold one-third of the meringue into the batter to lighten it. Then carefully fold in the remaining meringue until well combined, being careful not to deflate the mixture.
7. Bake:
   • Pour the batter into the prepared pan and tap gently to remove any air bubbles.
   • Place the pan in a larger baking dish. Fill the larger dish with hot water to create a water bath.
   • Bake for 60-70 minutes, or until the cake is set and a skewer inserted in the center comes out clean. Turn off the oven and leave the cake inside for another 10 minutes with the door slightly ajar.
8. Cool:
   • Remove the cake from the oven and water bath. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Frequently Asked Questions (FAQs)

Q: Can I use regular flour instead of cake flour? A: Yes, but the texture might be slightly denser. You can make a substitute by mixing all-purpose flour with a bit of cornstarch (for every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch).

Q: Why did my cheesecake crack? A: Cracks can be caused by overbeating the batter, baking at too high a temperature, or cooling too quickly. Using a water bath helps to prevent this.

Q: How do I know when the cheesecake is done? A: The cheesecake should be slightly jiggly in the center when you shake the pan. It will continue to set as it cools.

Expert Tips

• Room Temperature Ingredients: Ensure all ingredients are at room temperature to prevent lumps and achieve a smooth batter.
• Folding Technique: Be gentle when folding the meringue into the batter to maintain the airy texture.
• Water Bath: This helps to regulate the temperature and provides a moist baking environment, reducing the risk of cracks.

How to Store This Recipe

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cooled cheesecake in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.