Soft as Cotton Japanese Cheesecake
Just wait until you make Soft as Cotton Japanese Cheesecake for the first time! It is so delicious
that it may just become your new favorite cheesecake.
Japanese cheesecake is a type of sponge cake originated in Hakata, Japan in
1947. It has a less sweet flavor and fewer calories than standard cheesecake,
containing less cheese and sugar. It is also known as "Jiggly Cheesecake."
Advance planning is needed to make this recipe as the eggs, cream cheese and
butter all have to be at room temperature before proceeding.
The top of the cheesecake may be decorated with confectioners' sugar using a stencil, if desired.
- 5 large eggs, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar, divided
- 8 ounces cream cheese, at room temperature
- 1/2 cup milk
- 1/4 cup unsalted butter, at room temperature
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- Generously grease the bottom and sides of an 8 x 3-inch springform pan.
Wrap the base of the pan with 2 layers aluminium foil. Line the bottom with
a circle of parchment paper and grease the top of that also.
- Fill a large baking pan halfway with water. Place it in the oven on the lowest rack.
- Heat the oven to 325 degrees F.
- Separate the eggs and place egg white in a mixing bowl and the yolks into a measuring cup.
- Beat the egg whites on low speed for 30 seconds.
- Increase the speed to medium low and beat for another 30 seconds or until foamy.
- Add the cream of tartar. Increase the
speed to medium high and beat until the egg whites just begin to thicken.
- Add 1/4 cup sugar gradually. Continue beating until the egg whites reach
the soft peaks stage (approximately 3 minutes using a stand mixer).
- In a separate bowl, add the cream cheese and milk. Mix on low speed until
creamy and smooth (approximately 2-3 minutes).
- Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute.
- Add the flour and cornstarch and mix for another minute.
- Add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
- Add 1/3 of the egg whites and gently fold into the batter until mostly
incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
- Pour the batter into the prepared pan. Spread the batter
evenly into the pan and smooth out the top using a spatula. Holding the side
of the pan, gently lift and drop the pan on the counter about 6 times to
remove any large air bubbles.
- Place the springform pan into the water
bath and bake the cake for 1 hour and 10 minutes. Check the cake for
doneness by inserting a wooden pick into the center of the cake (it should come out clean).
- Bake the cake for an additional 10-15 minutes to brown the top.
- Turn off the oven, open the oven door slightly (about
2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the pan. Place on a plate and refrigerate for
at least 4 hours.
- Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
- Cover and refrigerate any remaining portions.
- Eat the cheesecake within a week.
Yield: 8 servings
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