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Cotton Japanese Cheesecake Without the Cracks Recipe

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4.3 from 68 reviews

Experience the delight of a soft and creamy Japanese cotton cheesecake with this simple, step-by-step recipe. Known for its fluffy texture resembling a souffle, this cheesecake uses basic ingredients and a water bath baking method to achieve the signature crack-free, light, and airy finish similar to those found in Japanese bakeries.

  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings

Ingredients

Wet Mix

  • 225 grams cream cheese, room temperature
  • 40 grams unsalted butter, room temperature
  • 40 ml full fat milk, warmed
  • 6 egg yolks, room temperature

Dry Mix

  • 30 grams cake flour
  • 10 grams cornstarch

Meringue

  • 6 egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 100 grams granulated sugar

Supplies

  • 7" cake ring or springform pan
  • Sieve
  • Large baking pan for water bath
  • Parchment paper
  • Aluminum foil

Instructions

  1. Pre-heat Oven: Set oven temperature to 250°F (121°C) and prepare a pot of hot water for the water bath.
  2. Prepare Cake Pan: Grease the sides of the 7" cake pan with butter, line the bottom with parchment paper, and wrap the bottom and sides with aluminum foil to prevent water seepage during baking.
  3. Prepare Wet Mix: In a heatproof bowl, combine room temperature cream cheese and butter. Place the bowl over a pot of boiling water (bain-marie), ensuring the bowl does not touch the water, and stir until the mixture becomes smooth and creamy. Just before removing from heat, add warmed milk and stir until the mixture is smooth and uniform. Pass the mixture through a sieve to eliminate lumps and cool to room temperature.
  4. Add Egg Yolks: Gradually add the room temperature egg yolks one at a time to the cream cheese mixture, stirring continuously until fully incorporated.
  5. Prepare Dry Mix: Sift together the cake flour and cornstarch in a separate bowl, then mix evenly.
  6. Combine Wet and Dry Mixes: Gently whisk the dry mix into the wet mixture until no flour streaks remain. Set the batter aside.
  7. Make Meringue: Using a handheld or stand mixer, beat the room temperature egg whites on low speed until foamy. Add cream of tartar and increase speed to medium-low, beating until the mixture leaves trails on the surface. Gradually add the granulated sugar while increasing speed to medium-high, whipping the meringue to firm peaks stage. Be cautious not to overwhip.
  8. Fold Meringue into Batter: In three additions, gently fold the meringue into the batter using a spatula. Use a gentle folding motion to retain air and avoid deflating.
  9. Prepare Water Bath: Place the cake pan inside the larger baking pan for the water bath.
  10. Pour Batter into Pan: Transfer the batter into the prepared cake pan, filling it up to about half an inch from the top. Tap the water bath pan lightly on the counter to release large air bubbles.
  11. Add Hot Water to Bath: Carefully pour hot (not boiling) water into the water bath pan, filling halfway up the sides of the cake pan.
  12. Bake at Low Temperature: Place the pans onto the middle oven rack and bake at 250°F for 50-60 minutes until the cake rises moderately.
  13. Increase Temperature: Raise oven temperature to 300°F (149°C) and bake for an additional 30 minutes or until the cheesecake top turns golden.
  14. Cool Gradually: Turn off the oven and slightly open the oven door. Leave the cake inside the oven with the water bath for 1 hour to cool slowly, preventing shrinkage and cracking.
  15. Chill: Remove the cheesecake from the pan and refrigerate in an airtight container. Enjoy it fresh with a soft texture or after chilling for 3 hours for a firmer texture. The cake stays fresh up to 5 days refrigerated.

Notes

  • Use block-style cream cheese such as Philadelphia for consistent baking results. Avoid cream cheese spreads as they are too soft.
  • Cake flour is low protein, yielding a softer fluffier cake; it can be substituted with all-purpose flour but expect a denser texture.
  • Cornstarch helps reduce protein content further to keep the cake soft; it is not interchangeable with corn flour. You may use cake flour as a substitute of equal quantity.
  • Cream of tartar stabilizes the egg whites but can be substituted with twice the amount of lemon juice or vinegar.
  • Use a cake ring at least 3" tall to allow for adequate cake rise. Springform or similar pans may be used as alternative.
  • Firm peaks in meringue are achieved when peaks hold shape but gently fold over, indicating it is not overwhipped.
  • For best results, use room temperature ingredients and follow the step-by-step photos to match visual cues throughout the process.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://recipesvibe.com/cotton-japanese-cheesecake-without-the-cracks-recipe/