Japanese Cotton Cheesecake and Its Nutritional Information

Japanese Cotton Cheesecake and Its Nutritional Information

Ingredients You Will Need:

For the Cheesecake:

  • 7 ounces (200g) cream cheese (softened)
  • 1/4 cup (60g) unsalted butter (softened)
  • 1/3 cup (80ml) milk
  • 1/2 cup (100g) granulated sugar (divided)
  • 3 large eggs (separated)
  • 1/3 cup (50g) cake flour
  • 2 tbsp (20g) cornstarch
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)

Step-by-Step Instructions:

1. Preheat and Prepare: Preheat your oven to 320°F (160°C). Grease and line an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.

2. Melt and Mix: In a heatproof bowl over a pot of simmering water, melt the cream cheese, butter, and milk together. Stir until smooth and well combined. Remove from heat and let it cool slightly.

3. Combine Dry Ingredients: Sift the cake flour and cornstarch together. Gradually fold the dry ingredients into the cream cheese mixture until smooth.

4. Prepare Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until stiff peaks form.

5. Fold and Combine: Gently fold the beaten egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.

6. Bake the Cheesecake: Pour the batter into the prepared cake pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. Bake for 50-60 minutes, or until the top is lightly golden and the center is set.

7. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. Remove from the oven, let it cool to room temperature, and then refrigerate for at least 4 hours or overnight.

8. Serve: Dust the top with powdered sugar or serve with fresh fruit for an elegant presentation.

Nutritional Information (Per Slice):

Serving size: 1 slice (1/8 of the cheesecake)

  • Calories: 180
  • Protein: 4g
  • Carbohydrates: 14g
  • Sugars: 10g
  • Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 80mg
  • Sodium: 100mg
  • Fiber: 0g

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Tips for the Perfect Japanese Cotton Cheesecake:

  1. Use Room Temperature Ingredients: This ensures a smooth and lump-free batter.
  2. Fold Gently: Be gentle when folding the egg whites into the batter to maintain its airy texture.
  3. Water Bath is Essential: The water bath prevents cracks and helps achieve the signature fluffy texture.

Don’t forget to share this recipe with fellow dessert lovers and bookmark it for your next baking adventure!

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