Japanese Fluffy Cheesecake Recipe
Japanese fluffy cheesecake, often referred to as “cotton cheesecake,” is a dessert that combines the creaminess of traditional cheesecake with the airy lightness of a soufflé.
Its delicate texture and subtle sweetness make it a favorite treat worldwide, especially for those who enjoy elegant and less heavy desserts.
Unlike dense Western-style cheesecakes, this version is cloud-like and jiggles slightly when baked perfectly. It’s a harmonious blend of cream cheese.
eggs, sugar, and flour, creating a dessert that melts in your mouth. Whether you’re serving it for a special occasion or a casual afternoon tea, it’s sure to impress.
Ingredients
Cream cheese
Butter
Milk
Cake flour
Cornstarch
Eggs (separated)
Granulated sugar
Vanilla extract
Lemon juice (optional)
Instructions
Begin by preheating your oven and preparing your baking pan. Line the bottom and sides of
the pan with parchment paper to prevent sticking and ensure an even rise. Set up a water bath to create the steam needed for the cake’s signature texture.
Melt the cream cheese, butter, and milk together over low heat, stirring until smooth. Allow this mixture to cool slightly before moving on to the next step. This forms the creamy base of the cheesecake.
Sift the cake flour and cornstarch into the cooled mixture to avoid lumps. Mix gently until smooth, ensuring the batter remains light and airy. Add the egg yolks one at a time.
followed by the vanilla extract and lemon juice, if using, for a subtle tang.
In a separate bowl, whip the egg whites to stiff peaks with granulated sugar. This step is crucial for the cake’s fluffy texture, so be careful not to overbeat or underbeat the meringue.
Gently fold the meringue into the cream cheese mixture in batches. Use a spatula and a light hand to maintain the airiness of the batter. Overmixing can deflate the batter and affect the cake’s rise.
Pour the batter into the prepared pan, smoothing the top for an even surface. Place the pan in the water bath.
ensuring the water reaches about halfway up the sides of the pan. This step ensures even cooking and prevents cracking.
Bake the cake slowly at a low temperature. Once done, leave the cake in the oven with the door slightly ajar to cool gradually.
This prevents sudden temperature changes that can cause the cake to collapse.
How to Make
Start by assembling all your ingredients and tools. Having everything ready will make the process smoother and more enjoyable.
Prepare the cream cheese mixture with care, ensuring it’s smooth and free of lumps. A gentle heat helps melt the ingredients together without scorching.
Sifting the dry ingredients is essential for a lump-free batter. This step also ensures the cake has a fine, delicate crumb.
Whipping the egg whites correctly is key to achieving the fluffy, soufflé-like texture. Ensure your bowl and whisk are clean and dry before starting.
Folding the meringue into the batter requires patience. Work in small batches and use a gentle folding motion to avoid deflating the mixture.
The water bath is non-negotiable for this recipe. It creates a moist baking environment, allowing the cake to cook evenly and retain its softness.
Bake with precision, keeping an eye on the time and temperature. A perfectly baked Japanese cheesecake is golden on top and slightly jiggly in the center.
Tips
Use room-temperature ingredients for a smoother batter. Cold ingredients can cause lumps and make mixing more difficult.
Ensure your oven temperature is accurate. A thermometer can help prevent underbaking or overbaking, which affects the texture.
Line your pan properly to make it easier to remove the cake after baking. The parchment paper also helps the cake maintain its shape.
Do not rush the cooling process. Sudden temperature changes can cause the cake to shrink or crack, so leave it in the oven to cool gradually.
If you’re new to folding, take your time. It’s better to underfold slightly than to overmix and lose the batter’s airiness.
For a richer flavor, you can add a touch of lemon zest or almond extract to the batter. These subtle additions complement the cream cheese beautifully.
Store leftovers in the refrigerator, covered to prevent drying out. The cake tastes even better after chilling, as the flavors meld together.
Conclusion
Japanese fluffy cheesecake is a testament to the beauty of balance in baking. Its light and airy texture paired with its creamy richness creates a dessert that’s satisfying yet not overwhelming.
The joy of making this cheesecake lies in the process. From whipping the meringue to watching the cake rise in the oven, every step is a rewarding experience.
This cake is versatile enough to serve on its own or with a dollop of whipped cream, fresh fruit, or a dusting of powdered sugar. Its understated sweetness allows it to pair beautifully with a variety of accompaniments.
Sharing a slice of this cheesecake is sharing a piece of culinary artistry. Its delicate appearance and irresistible taste make it the centerpiece of any table.
Whether you’re making it for a celebration or simply to enjoy a quiet moment of indulgence, Japanese fluffy cheesecake is a recipe worth mastering. Its elegance and charm will leave a lasting impression on everyone who tries it.