Japanese Steamed Cheesecake (Cotton Cheesecake)

Ingredients for the Cheesecake:

• 250g (9 oz) cream cheese, softened
• 1/4 cup (60g) unsalted butter
• 1/3 cup (80ml) milk
• 1/2 cup (100g) granulated sugar
• 4 large eggs, separated
• 1/2 teaspoon vanilla extract
• 1/3 cup (45g) cake flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar (optional, for stabilizing egg whites)
• Powdered sugar (for dusting, optional)

For the Water Bath:

• Preheat the oven to 320°F (160°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
• Prepare a large baking dish or tray that will hold the cake pan and serve as the water bath.

Step-by-Step Instructions:

Step 1: Prepare the Cream Cheese Mixture

In a small saucepan over low heat, melt the butter with the milk, stirring constantly until the mixture is smooth. Remove from heat and allow to cool slightly.
In a separate bowl, beat the softened cream cheese until smooth and lump-free. Gradually add the melted butter and milk mixture, stirring until silky. Incorporate the vanilla extract, followed by the egg yolks, adding them one at a time and mixing well after each addition.

Step 2: Combine Dry Ingredients

Sift the cake flour, cornstarch, and salt into a medium bowl. Gently fold the dry ingredients into the cream cheese mixture, being careful not to overmix to maintain a light batter.

Step 3: Beat the Egg Whites

In a clean bowl, whisk the egg whites until frothy. Add the cream of tartar (if using) and continue whisking until soft peaks form. Gradually add the granulated sugar and whisk until stiff, glossy peaks develop.

Step 4: Fold the Egg Whites

Carefully fold the beaten egg whites into the cream cheese mixture in three batches. Use a spatula to fold gently, preserving the airiness of the batter.

Step 5: Bake the Cheesecake

Pour the batter into the prepared cake pan, smoothing the top. Place the pan into the larger baking dish and pour hot water into the dish to create a 1-inch deep water bath. Bake for 50-60 minutes at 320°F (160°C) until the cheesecake turns golden brown, and a toothpick inserted in the center comes out clean.

Step 6: Cool the Cheesecake

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent rapid collapsing. Afterward, remove it from the oven and the water bath, allowing it to cool completely in the pan. Once cooled, gently release the cheesecake from the pan and remove the parchment paper.

Step 7: Serve

For an elegant finish, dust the cheesecake with powdered sugar before serving. Slice and enjoy the light, airy layers of this Japanese Steamed Cheesecake!

Tips for a Perfect Cotton Cheesecake:

• Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for a smoother batter.
• Egg White Consistency: Beat the egg whites to stiff peaks, ensuring they remain glossy and not dry.
• Water Bath: The water bath helps maintain a soft, fluffy texture. Use hot water to create steam, but avoid boiling it.

Variations:

• Lemon Cheesecake: Add the zest of one lemon and a teaspoon of lemon juice for a citrusy twist.
• Matcha Cheesecake: Blend 1-2 teaspoons of matcha powder into the dry ingredients for a delicate green tea flavor.

Conclusion:

This Japanese Steamed Cheesecake, also known as Cotton Cheesecake, is a delightful, cloud-like dessert that’s perfect for any occasion. Its soft, melt-in-your-mouth texture and subtle sweetness will leave everyone craving another slice!

Enjoy!