Cotton Soft Japanese Cheesecake Recette

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.

Préparation 30 min

Cuisson 105 min

Calories 174.5 kcal

Protéines 10g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Cotton Soft Japanese Cheesecake ?

Cotton Soft Japanese Cheesecake prend environ 135 minutes du début à la fin — environ 30 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient Cotton Soft Japanese Cheesecake ?

Cotton Soft Japanese Cheesecake contient environ 174.5 calories par portion, avec environ 10 g de protéines, 2 g de glucides et 20 g de lipides.

De quels ingrédients ai-je besoin pour Cotton Soft Japanese Cheesecake ?

Les principaux ingrédients de Cotton Soft Japanese Cheesecake sont Extra Finely Granulated Sugar, Egg Whites, Egg Yolks, Cream Of Tartar, Butter, Cream Cheese. Consultez la liste complète avec les quantités ci-dessus.