Japanese cotton cheesecake –If you’re looking for a delightful dessert that melts in your mouth, Japanese Cotton Cheesecake is a perfect choice. This fluffy, light cake has captured the hearts of many, and for good reason! It’s not just a treat for the taste buds; it’s also a feast for the eyes. Let’s dive into the recipe and create this delicious masterpiece!
Japanese Cotton Cheesecake
Take a look at this gorgeous creation!
Ingredients
To make this luxurious cheesecake, you will need the following ingredients:
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
Now that we have all our ingredients ready, let’s get started on making this delectable cheesecake.
- Preheat your oven to 320°F (160°C) and prepare a 9-inch round cake pan by lining the bottom with parchment paper. You can also wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add in the granulated sugar, and mix until fully incorporated. Then, add the milk and vanilla extract and continue to mix until well combined.
- In a separate bowl, whisk the egg yolks and mix them into the cream cheese mixture.
- Sift the flour, cornstarch, and salt together, and fold it into the batter gently.
- In another bowl, beat the egg whites until they form stiff peaks. Carefully fold the whipped egg whites into the cream cheese mixture in batches, making sure to keep the batter light and airy.
- Pour the batter into the prepared cake pan and smooth out the top. Place the cake pan in a larger baking dish filled with hot water, creating a water bath.
- Bake in the preheated oven for 60 minutes or until the cheesecake is set and slightly golden on top.
- After baking, allow the cheesecake to cool in the water bath for about 10 minutes before removing it. Chill in the refrigerator for at least 4 hours or overnight for the best texture.
- When ready to serve, dust the top with powdered sugar and enjoy your fluffy, Japanese Cotton Cheesecake!
This Japanese Cotton Cheesecake is sure to impress anyone with its light texture and delectable flavor. Happy baking!