Fluffy Japanese Cotton Cheesecake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 large eggs, at room temperature
02 -
1/4 tsp cream of tartar
03 -
1/2 cup sugar, divided
04 -
8 oz cream cheese, at room temperature
05 -
1/2 cup low-fat milk
06 -
1/4 cup unsalted butter, at room temperature
07 -
1 Tbsp lemon juice
08 -
1/4 cup all-purpose flour
09 -
2 Tbsp corn starch
→ Bakeware
10 -
8-inch round springform pan
# Instructions:
01 -
Line the bottom and side of the springform pan with parchment paper. Wrap the pan with several sheets of foil to seal it completely.
02 -
Fill a large baking pan halfway with water. Place it in the oven on the lowest rack and preheat to 315 F (157 C).
03 -
Separate the eggs, placing the egg whites in a mixing bowl and the yolks in a measuring cup.
04 -
Beat the egg whites on Low speed for 30 seconds, then increase to Medium Low for another 30 seconds until foamy. Add cream of tartar and beat on Medium High until the whites begin to thicken. Gradually add 1/4 cup of sugar and continue beating until soft peaks form.
05 -
In another bowl, mix cream cheese and milk on Low until smooth (about 2-3 minutes). Add butter, remaining 1/4 cup sugar, and lemon juice and beat for 1 minute. Incorporate flour and cornstarch and mix for another minute. Add egg yolks and mix for 1 minute. Strain the batter through a sieve.
06 -
Gently fold 1/3 of the egg whites into the batter until mostly incorporated. Repeat with the remaining egg whites in two parts until fully combined.
07 -
Pour the batter into the lined springform pan. Smooth the top using a spatula and tap the pan gently on the counter to remove air bubbles.
08 -
Place the springform pan into the water bath in the oven. Bake for 1 hour and 10 minutes. Test doneness with a toothpick (should come out clean). Bake an additional 10-15 minutes to brown the top.
09 -
Turn off the oven, open the door slightly (2-3 inches), and let the cake cool for 1 hour.
10 -
Remove the cake from the pan, place on a plate, and refrigerate for at least 4 hours before serving.
11 -
Serve with fresh fruit, fruit puree, chocolate sauce, or whipped cream. Refrigerate leftovers and enjoy within one week.
# Notes:
01 -
Ensure all ingredients like cream cheese, butter, and eggs are at room temperature for smooth batter preparation.
02 -
Separate eggs while cold, then bring to room temperature for best results.
03 -
The water bath is essential for maintaining moisture and ensuring the cake bakes evenly.
04 -
Refrigerating the cake enhances flavor and texture, so don't skip this step.