Cotton Cheesecake / Japanese Cheesecake

This is my new favorite dessert and after you try this recipe it will become your favorite too.  It’s the perfect combination of sponge cake and cheesecake in both taste and texture.  What I also love about this cake is that it’s not overly sweet as some cakes can be.  The combination of fluffy cake with creamy and slightly tart cream cheese is absolutely heavenly and I hope you enjoy the recipe as much as I do.  Please note this recipe can be a bit tricky.  Please watch the video and follow the steps exactly.  Happy Baking!

Notes on the Recipe, Tips and Tricks

As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator.  About 1 hour before take the eggs out of the fridge.  The cream cheese and butter should be soft and spreadable for this recipe.  If these ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.

Eggs are easiest to separate when they are cold.  Egg whites are best beaten at room temperature to achieve the fluffiest texture.   You can separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.

I am using an 7-inch round X 3-inch high springform pan.  If using a pan that is less than 3 inches high, line the pan so the parchment paper extends about 2 inches above the pan.  The parchment paper wall provides support since the cake rises to about 3 inches tall during baking.  Keep the paper to no more than 4 inches tall. Too much paper will prevent the top of the cake from browning nicely.

The water bath is essential for keeping the cake moist.  As the cake bakes for longer than the typical cake, the water bath is crucial.  Additionally the water bath insulates the cake and allows it to cook at a consist temperature.  These factors are important for achieving the fluffy and moist texture for the cake.

Be sure to fold the egg whites into the batter.  Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)

As oven temperatures vary, check to see if the cake is done (using a toothpick) after 1 hour of baking.  Then bake the cake until the top is golden brown.  This is one recipe where over-baking the cake is ok.  You won’t ruin the cake!  Depending on your oven it may take up to 1 1/2 hours.  Again, this is just fine.

If your cake cracks on top, the heat is too high or the cake is too close to the heating element.  Make note of this and adjust these things the next time.

This cake will shrink (about 1/2 an inch or so) after cooling so please don’t despair.  Leaving the cake in the oven after it’s done baking helps to minimize some of the deflatingRefrigerate the cake for at least 4 hours before eating.  The cold sets the cream cheese and greatly improves the flavor and texture

Just Cheesecake & Coffee

3585 Peachtree industrial Blvd Suit 129

Duluth GA 30096

770 545 8263