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Cotton Japanese Cheesecake without the Cracks Recipe

Cotton Japanese Cheesecake without the Cracks Recipe
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★★★★★

5 from 12 reviews

Learn how to make a Cotton Japanese Cheesecake without any cracks with this detailed recipe. This light and fluffy cheesecake is a delightful treat for any occasion!

Ingredients

Scale

Wet Mix

  • 225 grams cream cheese*, room temp
  • 40 grams butter, unsalted, room temp
  • 40 ml full-fat milk, warmed
  • 6 egg yolks, room temp

Dry Mix

  • 30 grams cake flour*
  • 10 grams cornstarch*

Meringue

  • 6 egg whites, room temp
  • ¼ teaspoon cream of tartar*
  • 100 grams granulated sugar

Supplies

  • Regular kitchen supplies PLUS:
  • 7” cake ring or springform pan*
  • sieve
  • large baking pan for water bath
  • parchment paper
  • aluminum foil

Instructions

  1. PRE-HEAT OVEN: Preheat oven to 250F and prepare a pot of hot water for a water bath.
  2. PREP: Grease the cake pan, line with parchment paper, and wrap with aluminum foil.
  3. PREPARE WET MIX: Combine cream cheese and butter over simmering water, then add milk and egg yolks.
  4. PREPARE DRY MIX: Sift and mix cake flour and cornstarch in a separate bowl.
  5. INCORPORATE INGREDIENTS: Combine wet and dry mixes, stirring until smooth.
  6. MAKE MERINGUE: Whip egg whites with cream of tartar and sugar until firm peaks form.
  7. FOLD MERINGUE INTO BATTER: Gently fold meringue into the batter in 3 additions.
  8. BAKE: Place pan in water bath, pour batter, bake at 250F for 50-60 mins, then at 300F for 30 mins.
  9. COOL: Leave cake in the oven after turning it off for an hour before refrigerating.
  10. SERVE: Enjoy the Japanese cheesecake chilled.

Notes

  • Be careful not to overwhip the meringue.
  • Ensure the cake pan is properly insulated to prevent water from seeping in.

Nutrition

Keywords: Japanese Cheesecake, Cotton Cheesecake, Dessert, Baking, Fluffy, Light, Japanese Cuisine

Find it online: https://flavorsbymaya.com/cotton-japanese-cheesecake-without-the-cracks-recipe/