ADVERTISEMENT
them from whipping properly.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
#### 4. **Mix the Egg Yolks and Cream Cheese:**
Once the cream cheese mixture has cooled, whisk in the **egg yolks**, one at a time, until fully combined. Then, add the **sugar** (reserve 1 tablespoon of sugar for the egg whites), and the **vanilla extract**. Mix until the sugar dissolves and the mixture is smooth.
#### 5. **Sift the Flour:**
Sift the **cake flour** into the cream cheese mixture to ensure there are no lumps. Mix the flour gently into the batter, being careful not to overwork it. If you want a hint of citrus, add a small amount of **lemon juice** at this stage.
#### 6. **Whip the Egg Whites:**
Now, it’s time to whip the **egg whites**. Add **cream of tartar** (optional) to the egg whites to help stabilize them. Using an electric mixer, beat the egg whites on medium speed until frothy. Gradually add the reserved **1 tablespoon of sugar** and continue beating on high speed until stiff peaks form. The egg whites should hold their shape when the beaters are lifted.
#### 7. **Fold the Egg Whites into the Cream Cheese Mixture:**
Carefully fold the whipped egg whites into the cream cheese mixture in three parts. Use a spatula to gently cut through the mixture, folding the ingredients together. Be careful not to deflate the egg whites. The goal is to keep the batter as light and airy as possible.
#### 8. **Bake the Cheesecake:**
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any large air bubbles. Place the pan into a larger pan and pour hot water into the outer pan, creating a water bath. The water should come halfway up the sides of the cheesecake pan.
Bake in the preheated oven for **50-60 minutes** or until the top is golden brown, and a toothpick inserted into the center comes out clean. The cheesecake will rise slightly during baking but will settle once it cools.
#### 9. **Cool and Unmold the Cheesecake:**
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10-15 minutes to prevent sudden temperature changes. Then, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate it for at least **4 hours** (overnight is best) to allow it to firm up.
#### 10. **Serve:**
When ready to serve, gently run a knife around the edge of the pan to loosen the cheesecake. Invert it onto a plate and remove the parchment paper. Dust the top with powdered sugar for an extra touch of sweetness, and optionally garnish with fresh berries or whipped cream.
### Tips for the Perfect Japanese Cotton Cheesecake:
1. **Use Room Temperature Ingredients:** Ensure the cream cheese, eggs, and milk are at room temperature before starting to prevent clumps and help the batter come together smoothly.
2. **Whip Egg Whites to Stiff Peaks:** Whipping the egg whites properly is key to getting that airy texture. Be sure they reach stiff peaks, which should stand up straight when you lift the beaters.
3. **Don’t Overmix:** When folding the egg whites into the cream cheese mixture, be gentle to preserve the airiness that will give the cheesecake its cotton-like texture.
4. **Baking in a Water Bath:** The water bath is essential for even baking and to prevent cracks from forming on the top of the cheesecake. It also helps keep the cheesecake moist and soft.
5. **Chill Before Serving:** Allowing the cheesecake to chill for several hours (or overnight) helps it set and makes slicing easier. Plus, the flavors develop even more.
### Why You’ll Love Japanese Cotton Cheesecake:
1. **Delicate Texture:** The fluffy, cloud-like texture is unlike any other cheesecake you’ve tried. It melts in your mouth and is a refreshing departure from traditional dense cheesecakes.
2. **Mild and Subtle Flavor:** With just the right amount of sweetness, this cheesecake allows the natural flavor of the cream cheese to shine through without being too overpowering.
3. **Visually Stunning:** Japanese Cotton Cheesecake has a beautiful, soft golden-brown top with a slightly jiggly interior, making it not just delicious but gorgeous to look at as well.
4. **Perfect for Any Occasion:** Whether you’re celebrating a special occasion or just enjoying a quiet afternoon, this cheesecake is the perfect treat for any time of year.
### Final Thoughts:
**Japanese Cotton Cheesecake** is the perfect dessert for anyone who loves a light, fluffy, and creamy treat. It’s a beautiful balance of simplicity and elegance, making it ideal for special occasions or just a cozy dessert at home. With a few careful steps, you can create a cheesecake that’s as airy as a cloud and as delicious as it is impressive.
Give this recipe a try, and enjoy the airy, melt-in-your-mouth goodness of this stunning Japanese classic!
