Cotton Soft Japanese Cheesecake Rezept

Experience the melt-in-your-mouth magic of this incredibly light and fluffy Japanese cheesecake! Unlike dense New York-style cheesecakes, this recipe delivers a cloud-like texture that will leave you craving more. Perfect for tea time or a special occasion, this easy-to-follow recipe guarantees a show-stopping dessert.

Vorbereitung 30 Min.

Kochzeit 105 Min.

Kalorien 174.5 kcal

Eiweiß 10g

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Zutaten für Cotton Soft Japanese Cheesecake

Extra Finely Granulated Sugar
4 large egg whites
4 large egg yolks
1/4 teaspoon cream of tartar
4 tablespoons (57g) unsalted butter
8 ounces (227g) cream cheese, softened
1/4 cup (60ml) milk
1 tablespoon lemon juice
Cake Flour
1 tablespoon (10g) cornstarch
Salt

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Zubereitung von Cotton Soft Japanese Cheesecake

Preheat oven to 325°F (160°C).
Prepare an 8-inch springform pan by greasing the bottom and sides. Line the bottom with parchment paper.
In a double boiler or heat-safe bowl set over simmering water, melt together 8 ounces (227g) cream cheese, 4 tablespoons (57g) unsalted butter, and 1/4 cup (60ml) milk until smooth. Stir frequently to prevent scorching.
Remove from heat and let the mixture cool completely to room temperature.
In a separate bowl, whisk together 1/4 cup (30g) all-purpose flour, 1 tablespoon (10g) cornstarch, 4 large egg yolks, and 1 tablespoon lemon juice until smooth.
Gently fold the dry ingredients into the cooled cream cheese mixture until just combined.
In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
Gradually add 1/2 cup (100g) granulated sugar to the egg whites, beating until stiff, glossy peaks form.
Gently fold 1/3 of the egg white mixture into the cheese mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to overmix.
Pour the batter into the prepared pan.
Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cheesecake pan (water bath).
Bake for 1 hour and 10 minutes, or until the cheesecake is set and lightly golden brown. The center may still jiggle slightly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
Remove from the oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, for optimal texture.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

Fat

40g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Asian Japanese European Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Asian Romantic Cheesecake Cheese Taste Mood Sweet 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Cotton Soft Japanese Cheesecake?

Cotton Soft Japanese Cheesecake dauert insgesamt etwa 135 Minuten – ungefähr 30 Minuten Vorbereitung und 105 Minuten Kochzeit.

Wie viele Kalorien hat Cotton Soft Japanese Cheesecake?

Cotton Soft Japanese Cheesecake hat etwa 174.5 Kalorien pro Portion, mit ungefähr 10 g Eiweiß, 2 g Kohlenhydraten und 20 g Fett.

Welche Zutaten brauche ich für Cotton Soft Japanese Cheesecake?

Die wichtigsten Zutaten für Cotton Soft Japanese Cheesecake sind Extra Finely Granulated Sugar, Egg Whites, Egg Yolks, Cream Of Tartar, Butter, Cream Cheese. Die vollständige Liste mit Mengenangaben findest du oben.