Cotton Soft Japanese Cheesecake

This amazing recipe from Sprinkle Bakes has been sitting on my office desk for the past few months. The reason? It seemed intimidating. I like things easy and found that while it wasn’t easy peasy (to me at least), it was still something I was able to accomplish so that’s saying something!

This is definitely not like the cheesecake you’re used to. It’s light and fluffy and the texture is a cross between a sponge cake and cheesecake. It’s also not as sugary as the other cheesecakes I’ve had. I served this cheesecake with chopped strawberries and it was so good.

If you’re tired of some of your dessert recipes and are looking for something different, then give this recipe a try. Trust me, if I can make it, so can you. Enjoy!

9 oz. cream cheese (one 8 oz. brick plus 1 oz. of another brick) (250 g)
4 tablespoons unsalted butter (50 g/2 oz)
1/3 cup whole milk (100 ml/3 fluid oz.)
6 eggs, room temperature – whites and yolks separated
1/4 tsp. cream of tartar
1/2 cup plus 2 tbs. granulated sugar (140 g/5 oz)
1/3 cup plus 1 tsp. cake flour (60g/2 oz.)
3 tbsp. corn starch (20g/1 oz.)

Melt cream cheese, butter and milk in a small saucepan. Stir occasionally to break up cream cheese and combine the ingredients. Remove from heat and allow to cool. Mixture will be thick. If lumpy, use a whisk to vigorously beat the mixture until smooth. Transfer the cheese mixture into a medium size bowl and allow to cool.

When mixture has cooled, fold in the egg yolks, flour and corn starch. Fold until thoroughly incorporated. Preheat oven to 325 degrees. In a large bowl, whisk egg whites with an electric mixer until foamy. Add the cream of tartar and mix again, gradually adding the granulated sugar a little at a time until soft peaks form. (Note: Soft peaks: mixture should be white and opaque, and meringue will fall onto itself when the beaters are lifted from the bowl.)

Add the cheese mixture to the egg white mixture and fold together until well incorporated. Pour into an 8-inch round spring-form pan that has been lightly greased and lined (sides and bottom) with parchment paper. Place a piece of aluminum foil over the top of the cake so it does not brown. Bake in a water bath for 1 hour 10 minutes. When timer sounds, bake for an additional 10-15 minutes with the oven door cracked. Carefully remove pan from water bath and let stand until cake pulls away from the sides of the pan. Remove spring-form ring and serve.

Substitutions are not recommended for this recipe. Be sure to use whole milk, cake flour and granulated sugar. If you can’t find granulated sugar, grind regular sugar in a food processor.

One tablespoon of lemon juice may be added to the cooled cheese/butter/milk mixture for flavor.

Sprinkle matcha green tea on finished cake, or top with fresh fruit for serving.