15 Japanese Cotton Cheesecake Recipe 3 Ingredients You Won't Believe The Taste!
Published on: Mar 25, 2024
If you're a fan of light and fluffy desserts, then you have to try this Japanese cotton cheesecake recipe. Not only does it require just three simple ingredients, but the end result is a melt-in-your-mouth treat that will have you coming back for seconds. This popular dessert originated in Japan and has gained a huge following around the world due to its unique texture and flavor. In this article, we'll guide you through the steps of making this delicious dessert and give you some tips on how to make it even more irresistible.
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Ingredients You'll Need
Eggs
To make this Japanese cotton cheesecake, you'll need eggs as the main ingredient. Make sure to use fresh eggs for the best results. The egg whites will be used to create the light and airy texture of the cake, while the yolks will add richness and creaminess.
Cream Cheese
The second ingredient you'll need is cream cheese. This is what gives the cake its signature tangy and slightly sweet flavor. Make sure to use full-fat cream cheese for the best results. You can also substitute with other types of soft cheese, such as mascarpone or ricotta.
White Chocolate Chips
The final ingredient you'll need is white chocolate chips. These will add a touch of sweetness and help to stabilize the cake. You can also use white chocolate bars instead of chips, just make sure to chop them into small pieces.
Step-by-Step Instructions
Step 1: Prepare the Pan
Start by preheating your oven to 320°F (160°C). Line the bottom of a 7-inch round cake pan with parchment paper and grease the sides with butter.
Step 2: Separate the Eggs
Next, separate the egg whites and yolks into two separate bowls. Make sure there are no traces of yolks in the whites as this will prevent them from whipping properly.
Step 3: Melt the Cream Cheese and White Chocolate
In a microwave-safe bowl, melt the cream cheese and white chocolate chips together in 30-second intervals, stirring in between until fully melted and smooth.
Step 4: Combine the Batter
In a large mixing bowl, beat the egg whites on high speed until stiff peaks form. In a separate bowl, whisk the egg yolks and then slowly pour in the cream cheese mixture while whisking continuously. Gently fold in the egg whites until fully incorporated.
Step 5: Bake the Cake
Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the cake pan. Bake for 20 minutes, then reduce the heat to 280°F (140°C) and bake for an additional 40 minutes. The cake is ready when the top is golden brown and the center is just slightly jiggly.
Tips for Perfecting Your Japanese Cotton Cheesecake
Use Room Temperature Ingredients
Make sure all your ingredients, especially the cream cheese, are at room temperature. This will ensure a smooth and even batter.
Don't Overmix
When folding in the egg whites, make sure to do it gently and slowly. Overmixing can cause the cake to deflate and lose its fluffy texture.
Let it Cool Slowly
After baking, let the cake cool in the oven with the door slightly open for about 30 minutes. This will prevent the cake from sinking in the middle.
Serve with Fresh Fruit
To add some extra flavor and texture, serve your Japanese cotton cheesecake with some fresh berries or a drizzle of fruit sauce.
In conclusion, this Japanese cotton cheesecake recipe is not only easy to make with just three ingredients, but it also produces a deliciously light and airy dessert that will impress anyone who tries it. So why not give it a try and indulge in this heavenly treat? Happy baking!
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