Description
An incredibly light, airy, and jiggly Japanese-style cheesecake that is surprisingly easy to make for weeknights. It features a custardy center and a cotton-like texture, baked in a water bath for perfect results.
Ingredients
Scale
- 8 oz (225g) full-fat block-style cream cheese, room temperature
- 2 tablespoons (30g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar, divided
- 4 large egg yolks
- 2 tablespoons (30ml) heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons (15g) cake flour
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- Aluminum foil (heavy-duty)
- Hot water (about 4 cups)
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides. Wrap the bottom and sides of the pan tightly with two layers of heavy-duty aluminum foil to prevent water leakage.
- In a microwave-safe bowl, combine cream cheese and butter. Microwave in 30-second intervals, stirring until smooth and melted. Stir in 1/2 cup sugar until combined.
- Add egg yolks one at a time, mixing well after each addition. Stir in heavy cream and vanilla extract until the mixture is smooth and liquidy.
- Sift cake flour over the cream cheese mixture. Gently fold in with a whisk until just combined. Set aside.
- In a clean, grease-free bowl, whip egg whites with cream of tartar on medium-high speed until foamy. Gradually add remaining sugar (if reserved) and whip until stiff, glossy peaks form.
- Add about one-third of the egg whites to the cream cheese mixture and whisk gently to lighten. Fold in the rest of the egg whites using a silicone spatula, cutting down through the center and folding over, until just combined with a few streaks left.
- Pour batter into the prepared pan. Place the pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
- Bake at 325°F (160°C) for 50-60 minutes. The edges should be set but the center should jiggle slightly like Jell-O. Do not open the oven door for the first 40 minutes.
- Turn off the oven and crack the door open slightly (use a wooden spoon to hold it). Let the cake cool in the oven for 1 hour.
- Remove from water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Ensure all dairy ingredients are at room temperature. The bowl for egg whites must be completely clean and grease-free. Do not overmix when folding the meringue into the batter to maintain airiness. The cake must be refrigerated for at least 4 hours to set properly. Do not freeze as the texture will become watery.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 220
- Sugar: 14
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 18
- Protein: 5
Keywords: Japanese cheesecake, cotton cheesecake, fluffy dessert, weeknight dessert, easy cheesecake, gluten-free option