Sensational Japanese Cotton Cheesecake

Hi, it’s Clara from Cooking Inspired! Today, let’s bake a Japanese Cotton Cheesecake that’s as light as air. This cheesecake is famous for its soft, delicate texture, almost like a soufflé; I promise it will be a delightful experience. The total time to make it is approximately 2 hours and 30 minutes, including baking and cooling time, so let’s get started!

What is Japanese Cotton Cheesecake?

Japanese Cotton Cheesecake is a unique dessert known for its airy, cotton-like texture. It’s jiggly, cottony, and soufflé-like; these textures create a melt-in-your-mouth experience. When you cut into it, the crumb should be fine and tender, not dense like a traditional American cheesecake. It’s much lighter than American cheesecake, making it perfect for those who prefer a more delicate dessert.

Why You’ll Love This Japanese Cotton Cheesecake

You’ll absolutely love this Japanese Cotton Cheesecake recipe because it’s easy to make and delivers an impressive dessert. The melt-in-your-mouth texture is simply divine, and it’s lighter than traditional cheesecake, so you won’t feel weighed down. Plus, the subtle sweetness makes it a perfect treat for any occasion. I promise, you can do this!

The Science Behind a Perfect Cotton Cheesecake

The secret to a perfect Cotton Cheesecake lies in a few key steps. The water bath is crucial because it provides gentle, even heat, preventing the cake from cracking or browning too quickly. The egg whites, when beaten to soft peaks, create the airy texture that defines this dessert. Finally, cooling the cake slowly in the oven prevents it from collapsing, ensuring it stays light and fluffy.

Ingredients for Japanese Cotton Cheesecake

Here’s what you’ll need to create this dreamy dessert:

• 5 large eggs (, at room temperature)
• 1/4 tsp cream of tartar
• 1/2 cup sugar (, divided)
• 8 oz cream cheese (, at room temperature)
• 1/2 cup low-fat milk
• 1/4 cup vegetable shortening (, at room temperature)
• 1 Tbsp lemon juice
• 1/4 cup all-purpose flour
• 2 Tbsp corn starch
• 8 inch round springform pan

Ingredient Notes and Sourcing

Let’s talk ingredients. It’s important that your eggs, cream cheese, and vegetable shortening are at room temperature. This helps them blend smoothly and evenly into the batter. Room temperature ingredients emulsify better, creating a stable and consistent mixture.

For the flour, using a low-protein flour is key to achieving that tender cake texture. You can find suitable options online.

If you want to be truly authentic, research the original Ricuro cheesecake and consider adding a handful of raisins to the bottom of the pan. It’s a fun twist!

Equipment You’ll Need

To make this Cotton Cheesecake, gather these essential tools:

• 8-inch springform pan: This pan is crucial for easy removal of the delicate cake.
• Mixing bowls: You’ll need separate bowls for the egg whites and the batter.
• Electric mixer: A stand mixer or hand mixer will make whipping the egg whites much easier.
• Water bath setup: A large baking pan to hold the springform pan and water. The water bath ensures even baking.
• Parchment paper: To line the pan and prevent sticking.
• Foil: To wrap the springform pan and prevent water from seeping in.
• Sieve: For straining the batter to remove any lumps.

Step-by-Step Instructions for Japanese Cotton Cheesecake

Let’s get baking! Follow these steps for a perfect Japanese Cotton Cheesecake:

1. Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely. This prevents water from seeping into the cake.
2. Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C). This creates a gentle, humid environment for baking.
3. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup. It’s important to keep the whites completely free of any yolk for best results.
4. 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 start 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).
   
   Clara’s tip: Soft peaks are when the tips of the egg whites gently droop when you lift the beater. Be careful not to overbeat, or the cake will be dry.
5. In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the vegetable shortening, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
   
   Clara’s tip: Straining the batter ensures a smooth, lump-free texture.
6. 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. Be gentle to maintain the air in the egg whites.
7. Pour the batter into the lined springform 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 big air bubbles.
   
   Clara’s tip: This step is crucial for a uniform texture and prevents large air pockets in your cake.
8. 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 toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.
9. Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour. This gradual cooling prevents the cake from collapsing and helps maintain its delicate structure.
10. Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours. This allows the cake to set and develop its signature texture.
11. Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
12. Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

Tips for the Perfect Japanese Cotton Cheesecake

Here are some extra tips and tricks to ensure your cheesecake turns out perfectly:

• If your oven tends to run hot, lower the temperature by 25 degrees Fahrenheit.
• For high-altitude baking, reduce the sugar by 1 tablespoon and increase the flour by 1 tablespoon to prevent the cake from collapsing.
• Make sure your egg whites are at room temperature and free of any yolk for maximum volume when whipping.

Troubleshooting Common Problems

Let’s tackle some common issues you might encounter:

Japanese Cotton Cheesecake Troubleshooting

Question: My Japanese cheesecake is rubbery. Why?

Answer: A rubbery texture usually means the cake has been overbaked or the egg whites were over-mixed. Be sure to follow the baking time closely and avoid overbeating the egg whites.

Question: Why did my Japanese cheesecake collapse?

Answer: Collapsing can happen if the cake cools too quickly or if the egg whites were not properly stabilized. Always cool the cake gradually in the oven and ensure the egg whites reach the soft peak stage.

Question: How do you keep Japanese cheesecake from sinking?

Answer: To prevent sinking, ensure the oven temperature is consistent and avoid opening the oven door frequently during baking. Also, let the cake cool gradually in the oven to stabilize its structure.

Question: My Japanese cheesecake cracked on top. What did I do wrong?

Answer: Cracking usually indicates that the oven temperature was too high or the cake baked too quickly. Using a water bath helps regulate the temperature and prevent cracking.

Variations and Serving Suggestions

Want to mix things up? Here are a few variations to try:

Variation	Ingredient Adjustments
Chocolate	Add 2 tablespoons of cocoa powder to the flour mixture.
Matcha	Add 1 tablespoon of matcha powder to the flour mixture.

Here’s a vegan adaptation of the recipe:

Ingredient	Replacement
Eggs	Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water)
Cream Cheese	Use vegan cream cheese
Low-fat Milk	Use almond milk or soy milk

And a gluten-free adaptation:

Flour	Amount
Rice Flour	1/4 cup
Mochiko (sweet rice flour)	1/4 cup

For serving, try pairing your cheesecake with a berry compote, a drizzle of chocolate sauce, or a dollop of flavored whipped cream.

How to Store Japanese Cotton Cheesecake

To maintain its texture and flavor, store the cheesecake in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days.

Is Japanese Cheesecake Healthy?

Japanese Cheesecake is a dessert, so moderation is key. While it’s lighter than traditional cheesecake, it still contains sugar and dairy. Enjoy it as an occasional treat as part of a balanced diet.

Frequently Asked Questions

Here are some common questions about Japanese Cheesecake:

Question: What makes Japanese cheesecake different?

Answer: Japanese cheesecake is different due to its airy, cotton-like texture and lighter flavor compared to traditional American cheesecake. The use of whipped egg whites and a water bath creates its unique soufflé-like consistency.

Question: Can you make Japanese cheesecake without cream of tartar?

Answer: While cream of tartar helps stabilize the egg whites, you can omit it if necessary. Just be extra careful not to overbeat the egg whites.

Recipe Card

Japanese Cotton Cheesecake

Summary: A light and airy Japanese Cotton Cheesecake with a delicate, soufflé-like texture.

Prep Time: 30 minutes

Cook Time: 1 hour 25 minutes

Total Time: 2 hours 30 minutes (including cooling)

Yield: 8 servings

Nutritional Information: (Per Serving) Calories: 250, Protein: 8g, Fat: 15g, Carbs: 20g

Rating: ★★★★★

Conclusion

And there you have it, friends! My recipe for a perfect Japanese Cotton Cheesecake. It’s a delightful dessert that’s sure to impress, and it’s easier to make than you might think. Now, I would absolutely love to hear from you! Have you tried making this recipe? Do you have any questions? Leave a comment below and share your results; I can’t wait to see your creations!