Japanese Cotton Cheesecake Resipi

Table of Contents

Japanese Cotton Cheesecake Resipi
Japanese Cotton Cheesecake Resipi

Japanese Cotton Cheesecake Recipe: Achieving the Perfect Fluffy Texture

The Japanese cotton cheesecake has taken the world by storm with its incredibly light and airy texture, almost like a cloud in your mouth. This recipe breaks down the process step-by-step, ensuring you achieve that perfect fluffy result. Forget dense cheesecakes; this recipe is all about achieving the ultimate lightness.

Understanding the Key to Fluffy Perfection

The secret to a truly amazing Japanese cotton cheesecake lies in several key factors:

  • Room Temperature Ingredients: Using room temperature ingredients ensures even mixing and prevents lumps. This is crucial for the delicate batter.
  • Separate Egg Whites and Yolks: Whipping the egg whites to stiff peaks creates the airiness that makes this cheesecake so unique. Separate them carefully!
  • Gentle Folding Technique: Roughly incorporating the egg whites will deflate the air, resulting in a dense cheesecake. Gentle folding is key.
  • Water Bath: Baking the cheesecake in a water bath (bain-marie) provides a moist environment, promoting even baking and preventing cracking.
  • Low and Slow Baking: Baking at a low temperature for a longer time ensures the cheesecake cooks through gently without over-browning.

Ingredients You'll Need

This recipe yields a 6-inch cheesecake. You can easily double it for a larger pan.

  • For the Cheesecake:

    • 8 ounces (225g) cream cheese, softened to room temperature
    • 1/4 cup (50g) granulated sugar
    • 1 large egg, room temperature
    • 1 large egg yolk, room temperature
    • 1 teaspoon vanilla extract
    • 2 tablespoons all-purpose flour
    • 2 tablespoons milk (whole milk recommended)
    • 3 large egg whites, room temperature
    • 1/4 cup (50g) granulated sugar (for egg whites)
    • Pinch of salt

  • For the Water Bath:

    • Enough boiling water to fill a roasting pan halfway up the sides of the springform pan.

Step-by-Step Instructions: Making Your Dreamy Cheesecake

Get Started:

  1. Preheat Oven & Prep Pan: Preheat your oven to 320°F (160°C). Grease and flour a 6-inch springform pan. Line the bottom with parchment paper for easy removal.

Make the Batter:

  1. Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and 1/4 cup of sugar until smooth and creamy.
  2. Add Egg and Yolks: Beat in the whole egg and egg yolk one at a time, then stir in the vanilla extract.
  3. Dry Ingredients: Gently whisk in the flour and milk until just combined. Avoid overmixing.
  4. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff, glossy peaks form.
  5. Gentle Folding: Gently fold the egg white mixture into the cream cheese mixture in three additions, being careful not to deflate the air.

Bake the Cheesecake:

  1. Water Bath: Place the prepared springform pan in a larger roasting pan. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. This creates a humid environment for even baking.
  2. Bake: Bake for 60-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  3. Cool Down: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling prevents cracking.
  4. Chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.

Serve & Enjoy!

Once chilled, carefully release the cheesecake from the springform pan and enjoy! Dust with powdered sugar for an elegant touch. You've earned it! This Japanese cotton cheesecake is best served chilled and is perfect for any occasion.

Tips for Success

  • Don't overmix: Overmixing the batter will lead to a dense cheesecake.
  • Use fresh ingredients: The quality of your ingredients will affect the taste and texture of your cheesecake.
  • Be patient: The slow baking and cooling process is crucial for achieving the perfect texture.

With a little patience and attention to detail, you'll be able to create a Japanese cotton cheesecake that's as light and airy as a dream. Enjoy!

Thanks for visiting this site! We hope you enjoyed this article.

close