Japanese Cotton Cheesecake

Description

A decadent Japanese Cotton Cheesecake crafted for perfection. This light and airy dessert offers a melt-in-your-mouth texture, unlike traditional dense cheesecakes. A water bath is essential to ensure even baking and prevent cracking.

Ingredients

• 250g Cream Cheese, softened
• 50g Unsalted Butter
• 100ml Milk
• 80g Sugar
• 4 Large Eggs, separated
• 40g Cake Flour
• 10g Cornstarch
• 1 tsp Vanilla Extract
• 1/4 tsp Cream of Tartar

Instructions

1. Preheat oven to 320°F (160°C). Prepare a water bath by wrapping the outside of a springform pan (6-inch) with foil and placing it in a larger baking pan.
2. In a heatproof bowl set over simmering water (double boiler), combine cream cheese, butter, and milk. Stir until smooth.
3. Remove from heat and whisk in the sugar until dissolved. Let cool slightly.
4. Whisk in egg yolks, one at a time, until well combined. Sift in cake flour and cornstarch and mix until smooth.
5. In a separate clean, dry bowl, beat egg whites with cream of tartar until stiff peaks form.
6. Gently fold 1/3 of the egg whites into the cream cheese mixture to lighten it. Then, fold in the remaining egg whites until just combined. Be careful not to overmix.
7. Pour batter into the prepared springform pan. Add hot water to the outer baking pan, filling it about halfway up the sides of the springform pan.
8. Bake for 50-60 minutes, or until the top is lightly golden and the cake is set but still slightly jiggly. Turn off the oven and let the cake cool inside the oven with the door slightly ajar for 1 hour.
9. Remove from water bath and cool completely before refrigerating for at least 2 hours. Dust with powdered sugar before serving.

Chef's Secret

Always use room temperature ingredients for the best texture. The water bath is crucial for achieving a light and fluffy cheesecake, preventing cracks and ensuring even baking.