Fluffy Japanese Cotton Cheesecake
Experience the delight of Fluffy Japanese Cotton Cheesecake, a cloud-like dessert that is both light and luscious. This recipe, inspired by Yvonne Ruperti's popular Facebook post, incorporates the tangy notes of lemon and the creamy richness of sour cream. The addition of cake flour offers a delicate structure, while the whipped egg whites create an airy texture that's simply irresistible. Unlike traditional cheesecake, this version is not overly sweet, making it a perfect treat for any occasion. Whether it’s served at a gathering or enjoyed on a quiet afternoon, this cheesecake promises a melt-in-your-mouth experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
cream cheese
8 ounces (softened)
unsalted butter
4 tablespoons (softened)
granulated sugar
1/2 cup (divided)
kosher salt
1/8 teaspoon
large eggs
5 (divided)
lemon zest
1 teaspoon
fresh lemon juice
2 tablespoons
sour cream
1/2 cup (at room temperature)
cake flour
1/3 cup
cornstarch
2 tablespoons
cream of tartar
1/4 teaspoon
Instructions
1
Begin by adjusting the oven rack to the lower middle position and preheating to 340°F (170°C).
2
Grease the bottom and sides of an 8-inch by 3-inch springform pan. Wrap the bottom half with foil to create a waterproof seal, and place it inside a roasting pan for the water bath.
3
In a stand mixer fitted with the paddle attachment, beat together the softened cream cheese, unsalted butter, 2 tablespoons of the granulated sugar, and kosher salt on medium speed until creamy and smooth, scraping down the sides as needed.
4
Add the egg yolks and lemon zest to the mixture, beating until fully incorporated.
5
Switch to the whisk attachment. Add the fresh lemon juice and sour cream, whisking on medium speed until combined and smooth, scraping down the bowl as necessary.
6
Sift the cake flour and cornstarch over the batter and gently whisk until fully blended. Transfer this mixture to a large mixing bowl and set aside.
7
Thoroughly clean and dry the mixer bowl and whisk attachment to ensure no grease remains—this is crucial for whipping egg whites properly.
8
In the cleaned mixer bowl, beat the egg whites and cream of tartar on high speed until frothy.
9
Gradually add the remaining sugar while whipping until medium peaks form. Be careful not to overbeat; the peaks should gently flop over when lifted.
10
Gently fold one-third of the whipped egg whites into the batter with a rubber spatula until partially combined. Then, fold in the remaining egg whites in two more batches, ensuring not to deflate the mixture.
11
Pour the prepared batter into the springform pan carefully, and place it on the oven rack.
12
Pour hot water into the roasting pan until it reaches about 2 inches high (avoid letting water seep into the batter).
13
Bake the cheesecake until it is golden on top and firm in the center, about 40-45 minutes.
14
After baking, remove the roasting pan from the oven but let the springform pan remain in the water bath for an additional 30 minutes for gentle cooling.
15
Transfer the cheesecake to a wire rack to cool for another 30 minutes. Then refrigerate for at least 3 hours until fully set.
16
Slice and serve chilled, and enjoy the light, airy texture that makes this Japanese Cotton Cheesecake truly special.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fluffy Japanese Cotton Cheesecake?
It is a cloud-like dessert that is both light and luscious, known for its airy texture and melt-in-your-mouth experience.
What inspired this specific recipe?
This recipe was inspired by Yvonne Ruperti's popular Facebook post.
What makes this cheesecake different from traditional versions?
Unlike traditional cheesecake, this version is not overly sweet and has a much lighter, airy texture created by whipped egg whites.
What role does the lemon play in the flavor profile?
The lemon provides tangy notes through both zest and fresh juice.
Why is cake flour used instead of all-purpose flour?
Cake flour is used to offer a delicate structure to the cheesecake.
What is the recommended oven temperature?
The oven should be preheated to 340°F (170°C) with the rack in the lower middle position.
What size pan should I use?
Use an 8-inch by 3-inch springform pan.
How do I prepare the pan for a water bath?
Grease the pan, wrap the bottom half with foil to create a waterproof seal, and place it inside a roasting pan.
What ingredients should be beaten together first?
The softened cream cheese, unsalted butter, 2 tablespoons of granulated sugar, and kosher salt should be beaten until creamy.
When should the egg yolks be added?
Add the egg yolks and lemon zest to the creamed cheese mixture and beat until fully incorporated.
What attachment should be used for the lemon juice and sour cream?
Switch to the whisk attachment for adding the fresh lemon juice and sour cream.
How should the dry ingredients be added?
Sift the cake flour and cornstarch over the batter and gently whisk until fully blended.
Why is it crucial to clean the mixer bowl before whipping egg whites?
The bowl and whisk must be free of any grease to ensure the egg whites whip properly.
How do you prepare the egg whites?
Beat the egg whites and cream of tartar on high speed until frothy, then gradually add sugar until medium peaks form.
What should the egg white peaks look like?
They should be medium peaks that gently flop over when the whisk is lifted.
How do I fold the egg whites into the batter?
Gently fold one-third of the egg whites in first with a rubber spatula, then fold in the remaining whites in two more batches.
How much water should be in the roasting pan?
Pour hot water into the roasting pan until it reaches about 2 inches high.
How long does the cheesecake bake?
Bake for about 40-45 minutes until the top is golden and the center is firm.
What is the cooling process immediately after baking?
Let the springform pan remain in the water bath for 30 minutes for gentle cooling before removing it from the roasting pan.
How long should it cool on a wire rack?
The cheesecake should cool on a wire rack for an additional 30 minutes.
How long does the cheesecake need to be refrigerated?
Refrigerate for at least 3 hours until fully set.
How should the cheesecake be served?
It should be sliced and served chilled.
How many eggs are used in this recipe?
The recipe calls for 5 large eggs, with the yolks and whites divided.
What temperature should the sour cream be?
The sour cream should be at room temperature.
What is the total number of ingredients?
There are 11 ingredients in this recipe.
Does the recipe use salted or unsalted butter?
The recipe specifies 4 tablespoons of unsalted butter.
What type of sugar is required?
1/2 cup of granulated sugar is used, divided between the cheese mixture and the egg whites.
Is cream of tartar necessary?
Yes, 1/4 teaspoon of cream of tartar is used to help stabilize the whipped egg whites.
What provides the creamy richness?
The combination of cream cheese, unsalted butter, and sour cream provides the richness.
What is the final texture described as?
The final texture is described as light, airy, and melt-in-your-mouth.