Description
This Cotton Soft Japanese Cheesecake is a delightfully airy and fluffy dessert with a delicate balance of cream cheese and lemon. Baked in a water bath to achieve its signature soft and jiggly texture, this cake is subtly sweet and perfect for those who love a light, melt-in-your-mouth cheesecake experience.
Ingredients
Scale
For the Cake
- Butter, to grease
- 250 g cream cheese, room temperature, cut into pieces
- 80 g vegetable oil
- 150 g caster sugar
- 120 g milk
- 6 eggs, separated, room temperature
- 40 g freshly squeezed lemon juice
- 60 g cornflour
For Baking
- Boiling water, for baking in water bath
For Finishing
- Icing sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 150°C (300°F). Grease and line a 20 cm (8-inch) springform cake tin, then wrap the base with foil to prevent water from seeping in. Set the tin inside a larger baking dish to create a water bath setup.
- Heat Cream Cheese Mixture: In a saucepan, gently heat the cream cheese, milk, vegetable oil, and 50 g of caster sugar over low heat. Stir continuously until the mixture is smooth and well combined. Remove from heat and set aside to cool slightly.
- Add Egg Yolks and Cornflour: Into the cream cheese mixture, whisk in the egg yolks and lemon juice until fully incorporated. Sift in the cornflour and mix thoroughly until the batter is silky and smooth.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites until foamy. Gradually add the remaining 100 g of caster sugar while whipping until stiff peaks form, creating a stable meringue.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the cream cheese batter in three additions. Use gentle motions to maintain the batter’s light and airy texture, avoiding deflation.
- Pour and Tap Batter: Pour the combined batter into the prepared springform pan. Gently tap the pan on the countertop to release any trapped air bubbles and ensure an even surface.
- Bake in Water Bath: Place the baking dish with the pan into the oven and pour boiling water around it, about halfway up the side of the cake tin. Bake for 1 hour and 10 minutes, or until the cake turns golden on top and is set in the center. Once finished, turn off the oven, leave the cake inside with the oven door slightly ajar for 15 minutes to cool slowly and prevent cracking.
- Cool and Chill: Remove the cake from the oven and from the water bath. Let it cool completely at room temperature, then refrigerate for at least 2 hours to set fully and enhance flavor.
- Serve: Before serving, dust the cheesecake with icing sugar for a delicate, sweet finish. Slice into 10 portions and enjoy the light, fluffy texture of this classic Japanese cheesecake.
Notes
- Using a water bath is essential to achieve the soft and moist texture, preventing the cake from drying out.
- Make sure eggs are at room temperature for better volume when whipping egg whites.
- Folding the egg whites in gently helps keep the batter airy, giving the cake its signature fluffiness.
- Do not open the oven frequently during baking and resting to avoid temperature fluctuations and cracks.
- This cheesecake is best served chilled; leftovers can be refrigerated for up to 3 days.
