Japanese Cotton Cheesecake
Introduction:
Japanese Cotton Cheesecake, also known as Soufflé Cheesecake, is a light, airy, and fluffy dessert that melts in your mouth. Its unique texture comes from the incorporation of whipped egg whites into the batter, giving it a soufflé-like consistency. This cheesecake is less sweet and dense compared to traditional cheesecakes, making it a favorite for those who prefer a lighter treat.
Ingredients:
Base:
• 250g cream cheese
• 50g unsalted butter
• 100ml milk
Dry Ingredients:
• 60g cake flour
• 20g cornstarch
• 1/4 tsp salt
Egg Mixture:
• 6 large eggs (separated into yolks and whites)
• 140g granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
Optional Toppings:
• Powdered sugar for dusting
• Fresh fruits or berry compote
Instructions:
1. Preheat and Prepare:
• Preheat your oven to 320°F (160°C).
• Line the bottom and sides of a round 8-inch springform pan with parchment paper. Wrap the outside of the pan with foil to prevent water from seeping in.
2. Melt the Base:
• In a double boiler or a heatproof bowl set over simmering water, melt the cream cheese, butter, and milk together. Stir until smooth and set aside to cool.
3. Prepare Dry Ingredients:
• Sift together the cake flour, cornstarch, and salt in a bowl.
4. Mix the Batter:
• In a large mixing bowl, beat the egg yolks, lemon juice, and vanilla extract. Gradually add the cooled cream cheese mixture, stirring until combined.
• Fold the dry ingredients into the wet mixture until just combined.
5. Whip Egg Whites:
• In a separate bowl, beat the egg whites until frothy. Gradually add the sugar and continue to beat until stiff peaks form.
6. Combine and Fold:
• Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
7. Bake in a Water Bath:
• Pour the batter into the prepared pan. Place the pan in a larger baking dish and fill the dish with hot water to create a water bath.
• Bake for 1 hour and 10 minutes, or until the cake is set and golden on top. Turn off the oven and let the cake cool inside for 30 minutes with the door slightly ajar.
8. Cool and Serve:
• Remove the cake from the oven and let it cool completely. Dust with powdered sugar and serve with your favorite toppings.
History:
Japanese Cotton Cheesecake originated in Japan and gained popularity in the 1990s. It was inspired by the Western-style cheesecakes but adapted to suit Japanese tastes, which favor lighter and less sweet desserts.
Benefits:
• Lower in Sugar: This cheesecake is less sweet, making it a healthier option for dessert lovers.
• Light and Airy: Its fluffy texture makes it easy to digest and a perfect treat for those who prefer lighter desserts.
Formation:
The unique texture of this cheesecake is achieved by folding whipped egg whites into the batter, which incorporates air and gives it a soufflé-like consistency. Baking it in a water bath ensures even cooking and prevents cracks.
Conclusion:
Japanese Cotton Cheesecake is a delightful dessert that combines the richness of cream cheese with the lightness of a soufflé. It’s perfect for special occasions or as an everyday treat.
Lovers:
This cheesecake is adored by dessert enthusiasts who appreciate delicate, airy textures and mild sweetness. It’s also popular among those looking for a lighter alternative to traditional cheesecakes.
Nutrition (per slice, approximate):
• Calories: 200
• Protein: 6g
• Fat: 12g
• Carbohydrates: 18g
• Sugar: 12g
• Fiber: 0g
I hope this detailed recipe inspires you to try making this fluffy Japanese Cotton Cheesecake at home!