Description
This soft cotton cheesecake with strawberry sauce is a light and fluffy Japanese-style cheesecake that combines creamy cream cheese with a delicate sponge texture. Baked in a water bath for perfect moisture, this dessert is topped with a dusting of confectioners’ sugar and fresh strawberry sauce, making it an elegant and delicious treat.
Ingredients
Scale
Cheesecake Batter
- 200g cream cheese
- 60g unsalted butter
- 100ml milk
- 6 egg yolks
- 60g cake flour
- 20g cornstarch
- 1 tsp vanilla extract
- 6 egg whites
- 100g granulated sugar
- 1/4 tsp cream of tartar
Garnish
- Confectioners’ sugar, for dusting
- Fresh strawberries, for garnish
- Strawberry sauce (prepared separately or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) to prepare for baking the cheesecake.
- Melt Cream Cheese Mixture: In a heatproof bowl placed over a double boiler, melt together the cream cheese, unsalted butter, and milk until smooth. Remove from heat and allow to cool slightly.
- Add Egg Yolks and Dry Ingredients: Whisk the egg yolks into the cooled cheese mixture. Sift in the cake flour and cornstarch, adding the vanilla extract, then mix thoroughly until you achieve a smooth batter.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until foamy. Add the cream of tartar, then gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the cream cheese batter in three additions, being careful to preserve as much air as possible for fluffiness.
- Prepare Pan: Pour the batter into a lined cake pan and tap it gently to release any trapped air bubbles.
- Set up Water Bath: Place the cake pan inside a larger baking pan. Fill the larger pan with hot water halfway up the sides of the cake pan to create a water bath.
- Bake the Cheesecake: Bake for 1 hour at 320°F (160°C). Then, turn off the oven and leave the cheesecake inside to cool gradually for another hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven, allow it to come to room temperature, then refrigerate for at least 4 hours to set fully.
- Serve: Before serving, dust the cheesecake with confectioners’ sugar and top with fresh strawberries and strawberry sauce for a delightful finishing touch.
Notes
- Be gentle when folding the egg whites into the batter to maintain the airy texture essential for this cotton cheesecake.
- The water bath helps ensure even baking and prevents the cheesecake from cracking.
- Strawberry sauce can be homemade by simmering strawberries with sugar until thickened or purchased pre-made for convenience.
- Chilling the cheesecake thoroughly improves its texture and flavor.
- Use room temperature ingredients for better mixing and creaminess.
