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Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

Japanese Cotton Cheesecake is a light and fluffy dessert that combines creamy cheesecake and soufflé, perfect for cheesecake lovers.
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Prep Time 50 minutes
Cook Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Japanese
Servings 1 cake
Calories 260 kcal

Equipment

  • 9-inch springform pan
  • bain-marie setup
  • Electric Mixer

Ingredients
  

Batter Ingredients

  • 1 tablespoon unsalted butter for greasing
  • 6 large egg yolks room temperature
  • 6 large egg whites refrigerated
  • 300 g cream cheese room temperature
  • ¼ cup unsalted butter softened
  • 1 cup + 2 whipping cream room temperature
  • 5 tablespoon white sugar keep separate
  • 8.5 tablespoon white sugar keep separate
  • 9 tablespoon cake flour sifted
  • ½ lemon zest
  • 2 tablespoon lemon juice

Instructions
 

Prepare the Pan

  • Generously grease a 9-inch springform pan with butter. Wrap the bottom and up the sides of the pan with a sheet of tin foil, then set aside.
  • Preheat the oven to 320 degrees F.

Prepare the Batter

  • In a large bowl, whisk together the cream cheese, butter, whipping cream, and 5 tablespoons sugar.
  • Whisk in the egg yolks, one at a time, ensuring that each is fully incorporated.
  • Mix in the cake flour into the batter.
  • Pass the mixed batter through a fine mesh strainer into a bowl. Mix in the lemon zest and juice. Set aside.
  • Set up a Bain-Marie in the oven and close the door afterwards.
  • Whisk the egg whites on medium speed until opaque. Gradually add 8.5 tablespoons of sugar in installments.
  • Increase speed to high and beat until medium peaks form.
  • Fold in a third of the egg whites into the cream cheese mixture, then fold in the remaining egg whites gently.
  • Pour the mixture into the prepared baking pan and tap the bottom to release air pockets.

Bake the Cheesecake

  • Place the cake pan into the Bain Marie. Bake for 75 minutes.
  • Reduce the oven temperature to 300 degrees F, and bake for another 10 minutes or until golden brown.

Let it Cool

  • Turn off the oven and leave the door ajar for 15-20 minutes with the cake inside.
  • Remove the baking pan from the oven. Remove foil and open the spring-lock to carefully remove the cake.
  • Optionally, brush the apricot glaze over the top or dust with icing sugar.
  • Let cool to room temperature and chill for at least 2 hours before serving.

Notes

Prepare and measure all ingredients in advance. Accurate weights are crucial for the cream cheese. Refrigerate egg whites until use.

Nutrition

Serving: 1sliceCalories: 260kcalCarbohydrates: 22gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.6gCholesterol: 130mgSodium: 150mgPotassium: 150mgSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 60mgIron: 0.5mg
Keyword cheesecake, fluffy cheesecake, Japanese Cotton Cheesecake, light dessert, soufflé cheesecake
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