This looks like a delicious Japanese Cheesecake (or Cotton Cheesecake)! Here’s a recipe to replicate it:
Fluffy Japanese Cheesecake Recipe
Ingredients:
For the Batter:
•7 oz (200g) cream cheese, softened
•1/4 cup (60g) unsalted butter, softened
•1/3 cup (80ml) whole milk
•6 large egg yolks
•1/2 cup (70g) all-purpose flour, sifted
•2 tbsp (20g) cornstarch, sifted
•1 tsp vanilla extract
For the Meringue:
•6 large egg whites
•1/2 cup (100g) granulated sugar
•1/4 tsp cream of tartar (or a pinch of salt)
Instructions:
1.Preheat the Oven
•Preheat your oven to 320°F (160°C).
•Line the bottom and sides of an 8-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to prevent water from leaking in during the water bath.
2.Prepare the Batter
•In a medium saucepan, melt the cream cheese, butter, and milk over low heat. Stir constantly until smooth.
•Remove from heat and let cool slightly.
•Whisk in the egg yolks, one at a time, then add the vanilla extract.
•Gently fold in the sifted flour and cornstarch until well combined.
3.Make the Meringue
•In a large mixing bowl, beat the egg whites with cream of tartar (or salt) until foamy.
•Gradually add the sugar, a little at a time, while beating on high speed. Beat until stiff peaks form.
4.Combine the Batter and Meringue
•Gently fold 1/3 of the meringue into the cream cheese mixture to lighten it.
•Carefully fold in the remaining meringue in two batches, being cautious not to deflate the mixture.
5.Bake the Cheesecake
•Pour the batter into the prepared pan. Place the pan in a larger baking dish and pour hot water into the dish, about halfway up the sides of the springform pan.
•Bake for 60–70 minutes, or until the top is golden brown and a skewer inserted comes out clean.
6.Cool the Cake
•Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15–20 minutes to prevent cracking.
•Remove the cheesecake from the water bath and let it cool completely before removing from the pan.
7.Dust with Powdered Sugar
•Sprinkle powdered sugar on top for decoration, slice, and enjoy!
Tips for Success:
•Ensure all ingredients are at room temperature for a smoother batter.
•Fold gently when mixing the meringue into the batter to keep it light and airy.
•Use a water bath to prevent the cake from drying out and cracking.
Let me know if you’d like any adjustments or additional tips!
