Japanese Cotton Cheesecake is also known as Soufflé Cheesecake or Cotton Cheesecake. It is a delightful dessert known for its light, fluffy texture. The dessert also has a delicate flavor. Here’s how to make this unique treat at home, along with some tips to achieve that perfect cotton-like texture:
Ingredients:
- Cream Cheese: 125g – 450 calories, 4g fiber, 10g protein
- Milk: 100ml – 50 calories, 0g fiber, 2g protein
- Unsalted Butter: 50g – 368 calories, 0g fiber, 0.5g protein
- Egg Yolks: 3 – 105 calories, 0g fiber, 6g protein
- Egg Whites: 3 – 50 calories, 0g fiber, 10.5g protein
- Sugar: 70g (split into 35g for yolks and 35g for whites) – 280 calories, 0g fiber, 0g protein
- Cake Flour: 35g – 130 calories, 0.5g fiber, 3g protein
- Cornstarch: 10g – 38 calories, 0g fiber, 0.1g protein
- Lemon Juice: 1/2 teaspoon – negligible
- Vanilla Extract: 1/2 teaspoon – negligible
Total Nutritional Info (Estimated for entire cheesecake):
- Calories: 1471
- Fiber: 4.5g
- Protein: 32.1g
Note: These values will vary depending on exact measurements and extra toppings or variations.
Instructions:
Preparation:
- Preheat your oven to 160°C (320°F). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper. Grease the sides with butter.
Melt Cream Cheese Mixture:
- In a double boiler or microwave, gently melt together the cream cheese, milk, and butter until smooth. Let it cool slightly.
Egg Yolks:
- Add the egg yolks one at a time into the cream cheese mixture, mixing well after each addition. Then, sift in the cake flour and cornstarch, and mix until just blended. Stir in lemon juice and vanilla extract.
Egg Whites:
- In a clean, dry bowl, beat the egg whites until foamy. Gradually add the sugar (35g) and continue beating until stiff peaks form.
Combine:
- Gently fold the egg whites into the cream cheese mixture in three parts. Be careful not to deflate the egg whites too much. This will help keep the cheesecake light.
Bake:
- Pour the batter into the prepared pan. Place the pan in a larger baking tray with hot water to create a water bath. Bake for about 50-60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Cooling:
- Once baked, turn off the oven and slightly open the door. Let the cake cool inside for about 15 minutes. This prevents collapsing. Then, remove from the oven and let cool completely at room temperature. Chill in the fridge for at least 2-3 hours before serving.
Tips for Perfect Cotton Cheesecake:
- Temperature Control: Make sure all ingredients are at room temperature for better mixing.
- Folding Technique: Use a gentle folding motion to incorporate the egg whites to keep the cake’s fluffiness.
- Water Bath: This is crucial for even baking and preventing cracks on the surface.
- Oven: Do not open the oven door too often while baking; this can cause the cheesecake to fall.
- Cooling: Proper cooling in the oven and then chilling in the fridge helps set the texture.
Variations:
- Matcha Version: Add 1-2 teaspoons of matcha powder to the egg yolk mixture for a green tea flavor.
- Fruit Toppings: Serve with fresh berries or a fruit compote for added flavor and nutrients.
