Japanese · Dessert
Japanese Cotton Soft Cheesecake
A Japanese cotton soft cheesecake baked in a water bath until it rises tall and jiggles like a soufflé, built on a whisked meringue folded through a warm cream cheese base. Pale gold on top and impossibly light within, it trades the dense richness of a New York-style cheesecake for airy, barely-sweet cloudiness.
$1
25 minsPrep
60 minsCook
215 minsTotal
HardLevel
Nutrition per serving
316Calories
7.4gProtein
19.7gFat
27.3gCarbs
17.4gSugar
0.2gFiber
196mgSodium
160mgChol
10.9gSat Fat
124mgPotassium
70mgCalcium
0.8mgIron
0.4mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sake
local
Yuzu Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Set a water bath
boil a kettle and preheat oven to 150°C (300°F); line the base of a 10cm springform tin and wrap the outside in foil to keep water out.
2
Melt the cream cheese, whole milk, and butter together over a double boiler, whisking until completely smooth, then remove from heat and cool slightly.
3
Whisk in the egg yolks, lemon juice, and vanilla extract until glossy, then sift the cake flour and cornstarch over the batter and fold in gently until no lumps remain.
4
In a clean bowl, whisk the egg whites to soft peaks, then gradually add the sugar and continue whisking to a glossy, soft-peak meringue.
5
Fold one third of the meringue into the cheese base to loosen it, then gently fold in the rest in two additions, keeping as much air as possible.
6
Pour the batter into the prepared tin, tap gently to release large bubbles, and place in a roasting tray; pour boiling water into the tray to come halfway up the tin's sides.
7
Bake for 25 minutes at 150°C, then lower to 130°C (265°F) and bake a further 30-35 minutes until the top is golden and the cake has a gentle wobble in the centre.
8
Turn off the oven and leave the cheesecake inside with the door ajar for 10 minutes, then remove from the water bath and cool to room temperature on a wire rack.
9
Chill in the tin for at least 2 hours before unmoulding and slicing to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Cream Cheese, softened
- 40g40g Whole Milk
- 15g15g Butter, melted
- 20g20g Egg Yolk
- 45g45g Egg White
- 18g18g Cake Flour, sifted
- 5g5g Cornstarch
- 30g30g Sugar White, divided
- 5g5g Lemon Juice
- 2g2g Vanilla Extract
