Japanese cotton cheesecake, also known as soufflé cheesecake, is a delicate and light version of the traditional cheesecake, blending the richness of cream cheese with the airy texture of a soufflé. This soft, fluffy cake has a melt-in-your-mouth quality that makes it stand out from other cheesecakes. With just the right balance of sweetness and tang, it’s perfect for any occasion. Here's how to make this show-stopping dessert.
Ingredients:
- 50 grams of unsalted butter: Adds a rich and creamy texture to the cheesecake.
- 100 ml of milk: Helps to create the smooth, creamy consistency of the batter.
- 60 grams of cake flour: For a soft and light texture, cake flour is key.
- 20 grams of cornflour: Provides additional lightness and helps to stabilize the batter.
- 6 large eggs (separated): The whites are whipped to create the fluffy structure of the cake, while the yolks add richness.
- 150 grams of granulated sugar: Sweetens the cake while helping to stabilize the whipped egg whites.
- 1 teaspoon of lemon juice: Adds a subtle tang that complements the cream cheese.
- ¼ teaspoon of cream of tartar (optional): Helps stabilize the whipped egg whites for a fluffier cake.
- Powdered sugar (for dusting): A finishing touch for presentation and sweetness.
Step-by-Step Instructions:
1. Advance Planning
- Preheat the oven: Set your oven to 320°F (160°C) to ensure it’s at the perfect temperature when the batter is ready.
- Prepare the cake pan: Line the bottom of an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan with butter to prevent sticking during baking.
2. Prepare the Cream Cheese Mixture
- In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method), stirring constantly until the mixture becomes completely smooth and fully combined. Make sure to stir gently to prevent curdling.
- Once smooth, remove from the heat and set aside to cool slightly.
3. Prepare the Dry Ingredients
- In a separate bowl, sift together the cake flour and cornflour. This step helps to aerate the flours and remove any lumps, ensuring a smooth and light batter. Set aside for later.
4. Whisk the Egg Yolks
- In a large mixing bowl, whisk the egg yolks until they become pale and light. This process helps to create a smooth and consistent base for the cheesecake.
- Once the cream cheese mixture has cooled slightly, add it to the egg yolks and whisk until fully incorporated. Gradually fold in the sifted flours, mixing until the batter is smooth and lump-free.
5. Beat the Egg Whites
- In a clean, dry mixing bowl, beat the egg whites until they become frothy. Add the cream of tartar (if using) to stabilize the egg whites, and continue beating until soft peaks form.
- While continuing to beat the egg whites, slowly add the sugar, a little at a time, until stiff peaks form. This step is crucial for creating the airy, soufflé-like texture of the cheesecake.
6. Incorporate the Egg Whites
- Gently fold the beaten egg whites into the cream cheese batter in three separate additions. Be careful not to deflate the batter, as the air in the egg whites is what gives the cake its fluffy texture. Use a light hand, folding the mixture gently until well combined.
7. Prepare the Cake for Baking
- Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any trapped air bubbles, ensuring a smooth surface.
8. Create a Water Bath
- To prevent cracks and ensure an even, moist bake, place the cake pan inside a larger baking pan. Fill the larger pan with boiling water about halfway up the sides of the cake pan. This water bath, or bain-marie, helps regulate the temperature and prevent the cake from drying out.
9. Bake the Cheesecake
- Bake in the preheated oven for 60-70 minutes, or until the bottom is golden brown and a skewer inserted into the center comes out clean. The water bath will help the cheesecake bake evenly, ensuring a soft, fluffy texture.
10. Cool Gradually
- When baking is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 15 minutes. This gradual cooling helps prevent the cheesecake from collapsing or cracking due to sudden temperature changes.
- After 15 minutes, remove the cheesecake from the oven and place it on a wire rack. Allow it to cool completely in the pan.
11. Remove and Serve
- Once the cheesecake has fully cooled, carefully remove it from the pan. Dust the top with powdered sugar to give it a beautiful, delicate finish.
- Slice and enjoy your soft, airy Japanese Cotton Cheesecake, the perfect balance of creamy, light, and subtly sweet!
Tips for Success:
- Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature before starting. This ensures smoother mixing and a more even texture.
- Whip the Egg Whites Properly: Be careful not to overwhip the egg whites. They should hold stiff peaks but still appear glossy. Overbeaten whites can cause the cake to collapse or crack.
- Water Bath: The water bath is essential for maintaining moisture in the oven and creating that signature fluffy texture.
- Cooling Gradually: Always cool the cake slowly to prevent it from shrinking too quickly and collapsing.
A Delicate, Fluffy Masterpiece:
This Japanese Cotton Cheesecake is a true testament to the art of light, fluffy baking. Each bite feels like a delicate cloud of creamy cheesecake, subtly sweet with a hint of tang from the lemon juice. Whether you’re serving it for a special occasion or just indulging yourself, this cheesecake will impress everyone who tries it. Happy baking!