Japanese Cotton Cheesecake: A Light and Fluffy Delight
Overview
This Japanese cotton cheesecake is renowned for its light, airy texture and subtle sweetness, making it a favorite dessert among cheesecake lovers. Unlike traditional cheesecakes, it combines the richness of cream cheese with the fluffiness of a soufflé, resulting in a melt-in-your-mouth experience. With less sugar and fat, it’s a healthier dessert option that still satisfies your sweet cravings. Rich in protein and calcium, this cheesecake offers a lighter alternative to dense Western-style cheesecakes.
Ingredients (Serves 8-10)
For the Cake Batter:
- 250g cream cheese (softened)
- 60g unsalted butter
- 100ml whole milk
- 6 large eggs (separated)
- 140g granulated sugar
- 70g cake flour (or sifted all-purpose flour)
- 20g cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
- ¼ tsp salt
For the Water Bath:
- Hot water for the baking pan
Instructions
1. Preheat the Oven and Prepare the Pan:
- Preheat the oven to 150°C (300°F).
- Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent water from leaking in during baking.
2. Melt the Cream Cheese Mixture:
- In a heatproof bowl, combine cream cheese, butter, and milk.
- Place the bowl over a pot of simmering water and whisk until smooth and well blended.
- Remove from heat and let it cool slightly.
3. Mix the Dry Ingredients:
- Sift the cake flour and cornstarch into the cream cheese mixture.
- Stir in the egg yolks, vanilla extract, and lemon juice (if using) until smooth.
4. Beat the Egg Whites:
- In a clean bowl, use a mixer to beat the egg whites with salt until foamy.
- Gradually add sugar and beat until stiff peaks form, but don’t overbeat.
5. Combine the Mixtures:
- Gently fold the egg whites into the cream cheese mixture in three batches, ensuring the batter stays light and airy.
- Pour the batter into the prepared pan and tap it gently on the counter to remove air bubbles.
6. Bake in a Water Bath:
- Place the springform pan in a larger baking dish.
- Pour hot water into the larger dish, about halfway up the sides of the pan.
- Bake for 55-60 minutes or until the top is golden brown. Turn off the oven and let the cake cool inside with the door slightly ajar for 15-20 minutes to prevent cracking.
7. Cool and Serve:
Once the cake has cooled to room temperature, remove it from the pan and refrigerate for at least 2 hours before serving. This enhances the flavor and texture.
Nutritional Information (Per Serving)
- Calories: 180 kcal
- Protein: 6 g
- Carbohydrates: 15 g
- Fat: 11 g
- Sugar: 12 g
- Calcium: 8% of Daily Value
Health Benefits of Japanese Cotton Cheesecake
- High in Protein:
Eggs and cream cheese provide complete protein, helping with muscle repair and satiety. - Supports Bone Health:
The use of milk and cream cheese offers a good dose of calcium, essential for strong bones and teeth. - Lower in Sugar and Fat:
Compared to traditional cheesecakes, this version is lighter, containing less sugar and fat, making it a healthier option for dessert lovers. - Improves Mood:
Cream cheese contains healthy fats that may help regulate mood, while the texture of the cake offers comfort and indulgence. - Digestive Benefits from Lemon:
If you add lemon juice, it can aid digestion and provide a touch of vitamin C.
Tips for Success
- Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature for a smooth batter.
- Don’t Overbeat the Egg Whites: Overbeaten whites can result in a dry cake. Beat until just stiff.
- Avoid Cracking: Cooling the cake slowly in the oven prevents sudden temperature changes, which can cause cracks.
- Storage: Store leftovers in the refrigerator for up to 3 days.
This Japanese cotton cheesecake is the perfect dessert for those who want a light, elegant treat without the heaviness of traditional cheesecakes. It pairs beautifully with a cup of tea or coffee, making it ideal for celebrations or afternoon gatherings. Indulge guilt-free in this airy delight and savor every fluffy bite!
