Welcome to Sift & Simmer! I’m so glad you could join me here. It’s Valentine’s Day!
What better way to celebrate the start of my blog than with cheesecake? Anytime is cake time, I say! Perhaps you may even make this lovely cake to share with your Valentine?
The first time I had Japanese-style cheesecake was when a relative brought some over from Hokkaido, Japan.
You may have heard of Uncle Tetsu, which is famous for their cheesecake.
WHAT IS JAPANESE-STYLE CHEESECAKE?
Japanese cheesecake is loosely based on a sponge cake and is light and fluffy. It has less sugar and cream cheese than its American counterpart.
It is also different than the Burnt Basque Cheesecake, which has minimal flour and is more rich and creamy.
HOW TO MAKE JAPANESE COTTON CHEESECAKE
The technique to making Japanese cotton cheesecake is similar to making a chiffon cake.
First, we’ll separate the egg whites and egg yolks.
Next, we’ll gently heat the cream cheese and butter along with the milk and sugar until dissolved.
Cool the cream cheese mixture, and then whisk in the egg yolks and the flour.
We’ll whip up the egg whites until soft peaks.
Fold the egg whites into the cream cheese mixture and pour into the prepared cake pan.
The cake is baked in a bain-marie, which is a water bath.
WHY THE CHEESECAKE IS BAKED IN A WATER BATH
A larger tray is filled with water and then the cheesecake is placed into that tray.
It provides an even, gentler way of baking the cake.
Baking the cake in a water bath or bain marie helps to produce a cheesecake with minimal cracks.
A DELICIOUS, LIGHT DESSERT
This Japanese Cotton Cheesecake is lightly tangy, balanced, and cottony soft, unlike an American cheesecake which can be quite heavy and rich. The flavour of cream cheese lingers on the palate and it is not too sweet.
The recipe takes some time, but the results are well worth it. You won’t have to leave your kitchen in order to taste a light, fluffy, soufflé-like cheesecake. Perfect for an afternoon snack, or a light dessert.
OTHER RECIPES YOU MAY LIKE
If you liked this, you may enjoy:
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Japanese Cotton Cheesecake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 100 g cream cheese room temp
- 20 g unsalted butter room temp
- 85 g whole milk
- 1 ml vanilla extract
- 15 g granulated sugar
- 2 egg yolks
- 10 g corn starch
- 25 g cake flour
- 2 egg whites
- ½ tsp lemon juice
- 40 g granulated sugar
- Preheat oven to 350°F/177°C.
- Prepare a 6" round pan by lining the bottom with aluminum foil – be sure to leave a little extra foil hanging over the sides. Lightly grease the bottom and sides.
- Next, place parchment paper on the bottom and along the circumference of the pan. This will ensure that the cake will be lifted out with ease. Set aside.
- Sift corn starch and cake flour together.
- Place room temperature cream cheese and butter into a small saucepan and whisk until softened.
- Add milk, vanilla, and sugar to saucepan and whisk over low heat until sugar has dissolved and mixture is smooth.
- Remove from heat and whisk in egg yolks. Then stir in the flour mixture until incorporated. Set aside.
- Place egg whites into a stand mixer and whisk until foamy. Add lemon juice, and gradually add sugar. Whisk until soft peaks form.
- Gently fold in the egg whites into the cream cheese mixture. Take care not to deflate the egg whites too much. Pour into the 6” prepared pan.
- Create a water bath by placing the 6” round pan into another roasting tray and fill the tray with about 1” high of boiling hot water.
- Bake at 350°F/177°C for 15 minutes, and then lower oven temperature to 250°F/121°C and continue baking for another 40 minutes.
- Turn off oven and keep the oven door ajar for about 10 minutes before fully removing it from oven. This will help ensure that the cake does not collapse too much when it is taken out.
- Note: some cracking/collapsing may occur and this is normal.
- To serve, sprinkle the top with sifted powdered sugar and berries.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from Carol.