Japanese Cheesecake (Fluffy Cotton Cheesecake)

This Japanese Cheesecake is light, airy, and melts in your mouth. It’s a perfect dessert for anyone looking for a soft, delicate treat!

Ingredients:

• 1 cup (240g) cream cheese, softened
• 1/4 cup (60g) unsalted butter
• 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract
• 6 large eggs, separated (egg whites and yolks divided)
• 1/2 cup (100g) granulated sugar (divided)
• 1/4 cup (30g) cake flour
• 2 tablespoons (20g) cornstarch
• 1/4 teaspoon cream of tartar
• 1/4 cup (40g) powdered sugar

Instructions:

1. Prepare the Pan:
   
   • Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper, and grease the sides. Place the cake pan into a larger baking pan (for a water bath).
3. Make the Cream Cheese Mixture:
   
   • In a medium saucepan, melt the cream cheese, butter, and milk over low heat, stirring constantly until smooth. Once the mixture is combined, remove it from the heat and stir in the vanilla extract. Let this cool for a few minutes.
5. Mix the Egg Yolks:
   
   • In a separate bowl, beat the egg yolks with 1/4 cup (50g) of sugar until pale and smooth. Gradually add the cooled cream cheese mixture to the egg yolks, whisking until fully combined.
7. Sift the Dry Ingredients:
   
   • In another bowl, sift the cake flour and cornstarch together. Add this mixture into the egg yolk and cream cheese mixture, stirring until smooth.
9. Beat the Egg Whites:
   
   • In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining 1/4 cup (50g) of sugar, continuing to beat until stiff peaks form.
11. Fold Everything Together:
    
    • Gently fold the egg whites into the egg yolk mixture in batches. Be careful not to deflate the egg whites too much. Mix until fully incorporated.
13. Prepare the Water Bath:
    
    • Pour the batter into the prepared cake pan. Place the cake pan into the larger baking pan and fill the larger pan with hot water, about halfway up the sides of the cake pan.
15. Bake the Cheesecake:
    
    • Bake for 50-60 minutes, or until the top is lightly golden brown, and a toothpick inserted comes out clean. The center should jiggle slightly. Turn off the oven and leave the cake in the oven for 10-15 minutes with the door slightly ajar.
17. Cool the Cheesecake:
    
    • Remove the cheesecake from the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to set properly.
19. Serve:

• Once chilled and set, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Invert the cheesecake onto a plate, remove the parchment paper, and serve.

Enjoy:

This Japanese Cheesecake is a delicate, soft, and airy dessert that pairs wonderfully with a cup of tea or coffee. Perfect for any occasion!