Introduction
Japanese cheesecake, often referred to as “cotton cheesecake,” is a delightful dessert known for its light, fluffy texture and mildly sweet flavor. Unlike traditional cheesecakes, which tend to be dense and rich, Japanese cheesecake is airy and bouncy, reminiscent of a soufflé. This unique cake is perfect for those who enjoy a lighter dessert option, and it’s sure to impress with its beautiful rise and creamy taste!
Why You’ll Love This Recipe
- Light and Fluffy: The airy texture makes it feel like a cloud in your mouth, providing a delightful contrast to denser desserts.
- Subtle Sweetness: With a balance of sweetness, it’s not overwhelming, making it a perfect ending to any meal.
- Elegant Presentation: Its beautiful golden top and soft texture make it a stunning centerpiece for any dessert table.
- Versatile: Enjoy it plain, with fruit toppings, or a drizzle of chocolate or caramel sauce.
- Easy to Make: While it may seem complex, this recipe is straightforward and accessible for bakers of all skill levels.
Ingredients
For the Cheesecake:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) milk
- 1/4 cup (60 g) unsalted butter
- 3 large eggs, separated
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) cake flour, sifted
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
For the Water Bath:
- Hot water (for baking)
