17 Japanese Cotton Cheesecake 10 Inch Recipe Deliciousness Awaits You!
Published on: Mar 25, 2024
Japanese cotton cheesecake is a delicious and fluffy dessert that has taken the world by storm. This 10-inch recipe is the perfect size for sharing with friends and family, or indulging in a decadent treat all for yourself. With its light and airy texture, this cheesecake is unlike any other and is sure to become a favorite in your household. So, let's dive into the details of how to make this mouthwatering Japanese cotton cheesecake at home.
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Ingredients for the Perfect Japanese Cotton Cheesecake
What You'll Need:
12 ounces of cream cheese, at room temperature
6 tablespoons of unsalted butter
7 tablespoons of whole milk
6 eggs, separated into yolks and whites
1/4 teaspoon of cream of tartar
1/2 cup of granulated sugar
1/4 cup of all-purpose flour
1/4 cup of cornstarch
1/2 teaspoon of salt
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
Make sure to have all of these ingredients on hand before starting to make your Japanese cotton cheesecake. It's important to have everything at room temperature to ensure the smoothest and fluffiest texture for your cheesecake.
Step-by-Step Instructions:
1. Preheat Your Oven to 325°F
Before you start mixing your ingredients, preheat your oven to 325°F. This will ensure that your cheesecake bakes evenly and at the right temperature.
2. Grease and Line Your 10-Inch Cake Pan
Grease your 10-inch cake pan with butter and then line the bottom and sides with parchment paper. This will prevent the cheesecake from sticking and make it easier to remove from the pan once it's done baking.
3. Beat Cream Cheese and Butter Together
In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. This will take about 2-3 minutes on medium speed.
4. Gradually Add Milk and Egg Yolks
Slowly add the milk and egg yolks into the cream cheese and butter mixture, making sure to mix well after each addition. This will ensure that the mixture is well combined and smooth.
5. Sift and Add Flour, Cornstarch, and Salt
In a separate bowl, sift together the flour, cornstarch, and salt. This will help prevent any lumps in your cheesecake batter. Gradually add this mixture into the cream cheese mixture and mix until well combined.
6. Add Lemon Juice and Extracts
Next, add in the lemon juice, vanilla extract, and almond extract. These ingredients will give your Japanese cotton cheesecake a delicious and unique flavor.
7. Beat Egg Whites Separately
In a separate bowl, beat the egg whites and cream of tartar together until stiff peaks form. This may take a few minutes, but it's important to have the egg whites at the right consistency for the perfect texture of your cheesecake.
8. Gently Fold in Egg Whites
Gently fold the beaten egg whites into the cream cheese mixture. Make sure to do this slowly and carefully to maintain the airy texture of the egg whites.
9. Pour Batter into Prepared Pan
Pour the batter into the prepared 10-inch cake pan and smooth out the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
10. Bake for 1 Hour and 20 Minutes
Place the pan in the preheated oven and bake for 1 hour and 20 minutes, or until the top of the cheesecake is golden brown and the center is set. If the top starts to brown too quickly, cover it with aluminum foil.
11. Let Cool and Serve
Once the cheesecake is done baking, let it cool in the pan for 10 minutes before removing it and allowing it to cool completely on a wire rack. Once cooled, slice and serve with your favorite toppings or enjoy it plain.
Follow these simple steps and you'll have a perfect and delicious Japanese cotton cheesecake to share with your loved ones. Enjoy!
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