Description
A recipe for a light and fluffy Japanese-style cotton cheesecake served with a simple strawberry sauce.
Ingredients
Scale
- 4 large eggs, separated
- 100g cream cheese, softened
- 50ml milk
- 30g unsalted butter
- 40g all-purpose flour
- 10g cornstarch
- 60g granulated sugar, divided
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries
- 2 tablespoons granulated sugar (for sauce)
Instructions
- Preheat your oven to 325°F (160°C). Prepare an 8-inch round cake pan by lining the bottom with parchment paper and lightly greasing the sides. Place the pan inside a larger roasting pan.
- Gently melt the cream cheese, milk, and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Whisk the egg yolks into the cream cheese mixture one at a time. Sift in the flour and cornstarch, mixing until just combined. Stir in the vanilla extract.
- In a separate clean, dry bowl, beat the egg whites with the lemon juice until soft peaks form. Gradually add half of the remaining sugar, beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the yolk mixture to lighten it. Fold in the remaining egg whites in two additions until no white streaks remain. Do not overmix.
- Pour the batter into the prepared cake pan. Place the roasting pan in the oven and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan (water bath).
- Bake for 20 minutes at 325°F (160°C). Reduce the oven temperature to 300°F (150°C) and bake for another 40-50 minutes, or until a skewer inserted near the center comes out clean.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 30 minutes. Remove from the oven and cool completely on a wire rack.
- For the sauce, combine the strawberries and 2 tablespoons of sugar in a small saucepan. Cook over medium heat for 5-7 minutes until the strawberries soften and the mixture thickens slightly. Mash lightly with a fork if desired.
- Slice the cooled cheesecake and serve with the warm or cool strawberry sauce.
Notes
- Use room temperature ingredients for the batter for better mixing.
- Ensure your mixing bowl for the egg whites is completely free of grease or water.
- The water bath helps the cheesecake bake evenly and prevents cracking.
- Prep Time: 25 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: cheesecake, cotton cheesecake, Japanese cheesecake, strawberry sauce, soft cake, baked dessert