This fluffy cake Japanese is my new favorite dessert and after you try this recipe, it will become your favorite too! It’s the perfect combination of sponge cake and cheesecake in both taste and texture.
What I love about this scrumptious cake is it’s not overly sweet as some cakes can be.
The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly.
I hope you enjoy this Cotton Cheesecake / Japanese Cheesecake recipe as much as I do. Please note this recipe can be tricky.
Watch the video and follow the steps exactly. Happy Baking!
Notes on the Cotton Cheesecake Recipe, Tips and Tricks
As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required.
About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. About 1 hour before, take the eggs out of the fridge.
The cream cheese and butter should be soft and spreadable for this recipe. If the ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.
Eggs are easiest to separate when they are cold.
Egg whites are best beaten at room temperature to achieve the fluffiest texture.
Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.
Use an 8 inches by 3 inch round spring form pan. Line the pan so the parchment paper extends about 2 inches above the pan.
The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to only 5 inches tall. Too much paper will prevent the top of the cake from browning nicely.
tricks
The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial.
The water bath insulates the cake and allows it to bake at a consist temperature. These factors are important for achieving the fluffy and moist texture of the cake.
Be sure to fold the egg whites into the batter. Do not beat or mix vigorously, as this will deflate the egg whites.
(If you’re not familiar with the fold technique, check out how I do it in the video.)
As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking.
Then bake the cake until the top is golden brown. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! Depending on your oven,oven, it may take up to 1 1/2 hours. Again, this is just fine.
If your cake cracks on top, the heat is too high, or the cake is too close to the heating element. Make note of this and adjust these things the next time.
The Cotton Cheesecake will shrink (about 1/2 inch) after cooling, so please don’t despair. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.
Refrigerate the Cotton Cheesecake for at least 4 hours before eating. The cold air sets the cream cheese and improves the flavor and texture.
Store any remaining cake in the refrigerator for up to 1 week. To freeze, wrap the cake securely with plastic wrap and then a layer of foil. Freeze for up to 3 months.
Ingredients
- 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 unsalted butter, at room temperature.
- 1 Tbsp lemon juice.
- 1/4 cup all-purpose flour.
- 2 Tbsp corn starch.
- 8 inch round spring-form spring form pan.
Directions
Line the bottom and side of the spring form pan with parchment paper. Wrap the spring form pan with several sheets of foil, sealing it completely.
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).
Separate the eggs and place the egg whites into 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 are just thickening. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peak peak 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 corn starch and mix for another minute. Finally, add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.
And 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 lined spring-form pan.
Spread the batter evenly into the pan and smooth out the top using a spatula. Cradling cradling the side of the pan, lift and drop the pan on the counter about 6 times to remove any big air bubbles.
Place the spring form 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.
Turn off the oven, crack the oven door (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.
Remove the Cotton 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. Enjoy the Cotton Cheesecake within the week.
Yields: 8 servings
Try out this amazing fluffy Japanese cotton cake that is perfect beside a cup of tea or coffee like no other.
Check out this amazing Avocado Sweet Potato Tacos
How about Roasted Salsa Verde Chicken Nachos?
Have a wonderful breakfast!
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