Instructions:
Step 1: Prep the Pan and Oven
Start by preheating your oven to 320°F (160°C). Prepare a round cake pan (about 8 inches) by greasing the bottom and sides, then line it with parchment paper. Set this aside. You’ll also need a larger roasting pan or baking dish for a water bath, which helps ensure the cheesecake cooks evenly without cracking.
Step 2: Make the Cheesecake Batter
In a heatproof bowl, combine the softened cream cheese, butter, and half of the sugar (1/4 cup). Place the bowl over a pot of simmering water (double boiler) and stir constantly until the mixture becomes smooth and creamy. Once fully combined, remove the bowl from the heat and stir in the milk, vanilla extract, and lemon juice.
Next, sift the cake flour and cornstarch into the cream cheese mixture, stirring gently until smooth.
Step 3: Whip the Egg Whites
In a separate, clean bowl, add the egg whites and cream of tartar. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat the egg whites until stiff peaks form.
Step 4: Combine and Fold
Gently fold one-third of the whipped egg whites into the cream cheese mixture using a spatula, taking care not to deflate the egg whites. Once incorporated, fold in the remaining egg whites in two batches, being careful to maintain the airy structure of the batter.
Step 5: Bake in a Water Bath
Pour the cheesecake batter into your prepared cake pan and tap it gently on the counter to remove any air bubbles. Place the cake pan into the larger roasting pan and fill the roasting pan with about 1 inch of hot water (creating a water bath). This will keep the cheesecake moist and prevent it from drying out or cracking.
Bake in the preheated oven for 50 to 60 minutes until the top of the cake is golden brown and a toothpick inserted into the center comes out clean. You may notice the cake rises quite a bit in the oven — this is completely normal and part of the magic!
Step 6: Cool Down
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 10 minutes. This gradual cooling process prevents the cake from collapsing too quickly. Afterward, remove the cake from the oven and water bath, then let it cool completely on a wire rack.
Once cool, transfer the cheesecake to the fridge for at least 2 hours (or overnight) before serving.
Serving Ideas:
Japanese Cotton Cheesecake is delightful on its own, but you can elevate the experience by serving it with fresh fruits like strawberries or blueberries, a dusting of powdered sugar, or even a drizzle of honey or chocolate sauce. Its light flavor pairs wonderfully with almost any topping, making it a versatile dessert.
Tips for Success:
- Room temperature ingredients: Make sure the cream cheese, butter, and eggs are at room temperature before starting. This helps create a smooth batter.
- Gentle folding: Take your time folding the whipped egg whites into the batter to retain as much air as possible for a fluffy texture.
- Water bath: Don’t skip the water bath! It ensures the cheesecake cooks evenly and helps maintain moisture.
- Cooling gradually: Sudden temperature changes can cause the cheesecake to crack or deflate too quickly. Allowing it to cool gradually in the oven helps preserve its structure.
ENJOY IT 💛
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