Description
Learn how to make a Cotton Japanese Cheesecake without cracks using this step-by-step recipe. This light and fluffy cheesecake is a delightful treat for any occasion.
Ingredients
Ingredients for the Cake:
- 6 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 100 grams granulated sugar
- 30 grams cake flour
- 10 grams cornstarch
- 225 grams cream cheese, room temperature
- 40 grams unsalted butter, room temperature
- 40 ml full-fat milk, warmed
- 6 egg yolks, room temperature
Instructions
- Preheat Oven: Preheat the oven to 250F and prepare a pot of hot water.
- Prepare Pan: Grease and line a 7-inch cake ring or springform pan with parchment paper and aluminum foil.
- Prepare Wet Mix: Combine cream cheese and butter over a double boiler until creamy. Add warm milk, mix, and cool.
- Add Egg Yolks: Stir in egg yolks one at a time.
- Prepare Dry Mix: Sift flour and cornstarch together in a separate bowl.
- Combine Mixes: Gently fold dry ingredients into the wet mixture.
- Make Meringue: Whip egg whites with cream of tartar and sugar to form firm peaks.
- Fold Meringue: Gently fold meringue into the batter.
- Bake: Place the pan in a water bath, pour in the batter, and bake as directed.
- Cool: Allow the cake to cool in the oven before refrigerating.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Do not overwhip the meringue.
- Allow the cheesecake to chill for at least 3 hours for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 150mg
