Foods
🎂 Japanese Cotton Cheesecake Recipe

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🎂 Japanese Cotton Cheesecake Recipe
Ingredients:
- 250 g (8.8 oz) cream cheese (room temperature)
- 50 g (3.5 tbsp) unsalted butter
- 100 ml (⅖ cup) milk
- 60 g (½ cup) cake flour (or all-purpose flour sifted)
- 20 g (2 tbsp) cornstarch
- 6 large eggs, separated
- 140 g (⅔ cup) granulated sugar
- 1 tbsp lemon juice (optional)
- 1 tsp vanilla extract (optional)
- Powdered sugar, for dusting
Instructions:
🍳 Step 1: Prep and Preheat
- Preheat your oven to 160°C (320°F).
- Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.
- Prepare a water bath: Boil water and place a larger baking dish or roasting pan in the oven.
🧀 Step 2: Cream Cheese Mixture
- In a double boiler, melt cream cheese, butter, and milk until smooth.
- Remove from heat, let cool slightly.
- Add egg yolks, sifted flour, cornstarch, lemon juice, and vanilla. Mix until smooth.
🥚 Step 3: Meringue
- In a clean bowl, beat egg whites until foamy.
- Gradually add sugar and beat until soft peaks form (not stiff peaks).
🍰 Step 4: Combine
- Gently fold the meringue into the cream cheese mixture in 3 parts. Be gentle to keep the batter airy.
🔥 Step 5: Bake
- Pour the batter into the prepared pan. Tap lightly to release air bubbles.
- Place the pan into the larger water bath.
- Bake for 25 minutes at 160°C (320°F), then reduce temperature to 150°C (300°F) and bake for another 55 minutes.
- Turn off oven, leave the cake inside for 15 minutes with the door slightly ajar.
- PStep 6: Cool and Serve
- Let cool completely before removing from the pan.
- Chill in the fridge if desired, then dust with powdered sugar before serving.