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1. Prepare Your Baking Pan and Oven
Preheat your oven to 320°F (160°C). Line the bottom of a 6 or 7-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking, as this cheesecake will be baked in a water bath.
2. Melt the Cream Cheese, Milk, and Butter
In a heatproof bowl, combine the cream cheese, milk, and butter. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture is smooth and well combined. Remove from heat and set aside to cool slightly.
3. Add Egg Yolks, Flour, and Cornstarch
Once the cream cheese mixture has cooled slightly, add the egg yolks one at a time, whisking after each addition. Sift the flour and cornstarch into the mixture, then gently fold them in until smooth. Stir in the vanilla extract and a pinch of salt.
4. Whip the Egg Whites
In a separate clean, dry bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar (for the egg whites) and continue beating until stiff peaks form. The meringue should be glossy and hold its shape.
5. Fold the Meringue into the Batter
Take a third of the meringue and gently fold it into the cream cheese mixture to lighten it. Then, gently fold in the remaining meringue in two batches. Use a gentle folding motion to preserve the airiness of the batter.
6. Prepare for the Water Bath
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the cake pan inside a larger baking dish and carefully pour hot water into the larger dish, filling it about halfway up the sides of the cake pan.
7. Bake the Cheesecake
Bake in the preheated oven for 60-70 minutes. The cheesecake should rise, turn a light golden color, and be slightly jiggly in the center when done. To prevent cracks, allow the cheesecake to cool gradually by turning off the oven and leaving the door slightly ajar for about 15 minutes.
8. Cool and Serve
Remove the cheesecake from the water bath and let it cool completely in the pan. Once cooled, run a knife around the edges and gently release the cheesecake from the pan. For the best texture, refrigerate the cake for at least an hour before serving.
Tips for a Perfect Japanese Cotton Cheesecake
- Room Temperature Ingredients: This ensures a smooth, lump-free batter that incorporates well.
- Gentle Folding: Take care not to deflate the meringue while folding it into the batter to maintain that fluffy, soufflé-like structure.
- Water Bath: The steam from the water bath creates a moist environment, preventing cracks and helping the cheesecake cook evenly.
- Slow Cooling: Cooling gradually helps avoid the sudden shrinking or cracking that can occur with rapid temperature changes.
Serving Suggestions
Dust your Japanese Cotton Cheesecake with powdered sugar for a classic presentation, or top it with fresh fruit like strawberries or raspberries. A dollop of whipped cream can add a touch of extra richness that complements the cake’s lightness.
Conclusion
This Japanese Cotton Cheesecake is a delightful variation of the traditional cheesecake that combines the best of both worlds: the creaminess of cheesecake with the airiness of a soufflé. Its delicate texture and subtle sweetness make it a treat for any occasion, from tea parties to special family gatherings. Give this recipe a try, and enjoy a taste of Japan’s beloved cheesecake right from your own kitchen.
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