Japanese Cotton Cheesecake Airy (Print Version)
Light, airy cake with tangy cream cheese, a soft texture, and balanced sweetness for an elegant dessert.
# Ingredients:
→ Main Ingredients
01 -
94 g Cream cheese
02 -
56 g Butter
03 -
94 ml Milk
04 -
130 g Egg whites (approximately 4 eggs)
05 -
47 g Egg yolks (approximately 3 eggs)
06 -
18 g All-purpose flour
07 -
9 g Cornstarch
08 -
63 g Sugar
09 -
1 tsp Vanilla extract
10 -
1 tsp Fresh lemon juice
→ Optional Toppings
11 -
Powdered sugar
12 -
Fresh berries
# Steps:
01 -
Preheat your oven to 225 degrees Celsius or 435 degrees Fahrenheit. Grease an 8-inch cake tin and line the bottom with parchment paper. Grease the parchment paper as well. Prepare a larger baking tin in which the 8-inch tin can fit comfortably.
02 -
Bring a kettle of water to a boil for the water bath.
03 -
Measure all the ingredients. Separate the eggs and keep the egg whites refrigerated until ready to use.
04 -
Combine cream cheese, butter, and milk in a large bowl. Place the bowl over a pan of simmering water. Once the butter melts, remove from heat and whisk well. Let the mixture cool for 10 minutes.
05 -
Add egg yolks and vanilla extract to the cooled mixture. Sift in the all-purpose flour and cornstarch. Mix until smooth.
06 -
Place egg whites and lemon juice in a stand mixer or use a handheld beater. Beat until foamy, then gradually add sugar. Continue beating until soft peaks form.
07 -
Gently fold one-third of the beaten egg whites into the cream cheese mixture. Fold in another third, mixing gently. Repeat with the remaining egg whites, ensuring the batter remains light and airy.
08 -
Pour the batter into the prepared tin. Place the tin into the larger baking tray and pour hot water halfway up the sides of the cake tin. Carefully place in the oven and bake at 225 degrees Celsius (435 degrees Fahrenheit) for 5 minutes. Reduce temperature to 160 degrees Celsius (325 degrees Fahrenheit) and bake for another 40-45 minutes until the top is lightly golden and the center is slightly jiggly.
09 -
Remove the cake from the oven and let it cool in the tin for 5-10 minutes. Invert the cake onto a plate, remove the parchment paper, and flip it back onto a wire rack to cool completely.
10 -
Serve the cake at room temperature or chilled. Sprinkle powdered sugar on top and garnish with fresh berries if desired. Enjoy!
# Helpful Notes:
01 -
Ensure the cream cheese mixture cools sufficiently before adding the egg yolks to prevent scrambling.