Craving a light and airy dessert that’s surprisingly simple to make? This Japanese Cotton Cheesecake recipe delivers an incredibly soft and delicate cake, perfect for anyone looking for cake recipes with few ingredients. You’ll love how effortlessly elegant this treat is.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat block cream cheese works best for texture. Do not use whipped or spreadable varieties.
- Eggs: Use large eggs. Separate yolks and whites carefully.
- Sugar: Granulated sugar is ideal. You can slightly reduce the amount if you prefer less sweetness.
- Milk: Any dairy or non-dairy milk (almond, soy) will work.
- All-Purpose Flour: Cake flour can also be used for an even softer crumb.
- Lemon Juice: Freshly squeezed is best, but bottled is fine.
Ingredients:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (57g) milk
- 1/4 cup (50g) granulated sugar (for batter)
- 2 large eggs, separated
- 1/4 cup (30g) all-purpose flour, sifted
- 1 tsp fresh lemon juice
- 1/4 cup (50g) granulated sugar (for meringue)
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Servings: 8
- Calories per serving: Approx. 250 kcal
- Tools Needed: 8-inch round springform pan, large roasting pan (for water bath), electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides. You will also need a large roasting pan, as this cake bakes in a water bath.
2. Create the Cream Cheese Base
In a heatproof bowl over a pot of simmering water (or a double boiler), combine softened cream cheese, milk, and the first portion of sugar. Whisk until smooth and completely melted, ensuring no lumps remain. Remove from heat.
3. Mix in Yolks and Flour
Whisk the egg yolks into the warm cream cheese mixture one at a time until fully incorporated. Sift the flour into the mixture, then gently fold until just combined. Add the lemon juice and stir. Your batter should be smooth.
4. Whip the Meringue
In a clean, dry bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add the second portion of sugar, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
5. Gently Combine Batter and Meringue
Fold about a third of the meringue into the cream cheese batter to lighten it. Then, gently fold in the remaining meringue in two additions. Use a cutting motion, being careful not to deflate the air you’ve built up. This is key for the cotton-soft texture of this cake recipe with few ingredients.
6. Bake in a Water Bath
Pour the batter into your prepared springform pan. Place the springform pan into the larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 1 hour 40 minutes, or until the top is golden brown and a skewer inserted comes out clean.
7. Cool and Chill
Turn off the oven and leave the cake inside with the door slightly ajar for 30 minutes. This helps prevent cracking. Remove from the water bath, let it cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Variation Ideas:
- Citrus Zest: Add 1 teaspoon of orange or lemon zest to the batter for a brighter flavor.
- Vanilla Bean: Scrape half a vanilla bean into the cream cheese mixture for a richer aroma.
- Matcha Swirl: Swirl 1-2 teaspoons of matcha powder (dissolved in a little milk) into a portion of the batter before baking for a beautiful green pattern and earthy flavor.
- Chocolate Drizzle: Once chilled, drizzle with melted white or dark chocolate for an extra touch.
Storage Instructions:
Store your Japanese Cotton Cheesecake in an airtight container in the refrigerator for up to 3-4 days. It tastes best when served chilled. Freezing is not recommended as it can alter the delicate texture of this cake recipes with few ingredients.
Frequently Asked Questions (FAQ):
Why is it called “cotton” cheesecake?
It’s named for its incredibly light, fluffy, and soft texture, much like cotton.
Can I bake it without a water bath?
A water bath is crucial for even cooking and preventing cracks. It creates a humid environment that helps the cake bake gently.
My cake cracked on top, what happened?
This often happens if the oven temperature is too high, or if the cake cools too quickly. The gradual cooling in the oven helps prevent cracking.
Can I use low-fat cream cheese?
For the best texture and flavor, full-fat cream cheese is highly recommended. Low-fat versions can lead to a drier cake.
How do I prevent the springform pan from leaking in the water bath?
Wrap the outside of your springform pan tightly with several layers of heavy-duty aluminum foil to create a waterproof barrier.
Why did my meringue deflate?
Ensure your bowl and whisk are completely free of any grease. Also, avoid over-folding the meringue into the batter.