Delve into the world of desserts with the ‘Ethereal Cotton Cheesecake’ — a cake that promises a bite of heaven in every piece. Originating from the heart of Japanese patisseries, this cheesecake stands out with its extraordinary lightness, akin to biting into a cloud. Imagine a dessert so fluffy, it almost feels weightless, yet it tantalizes your taste buds with rich flavors. This isn’t just a cake; it’s an experience. And the best part? Creating this delicacy doesn’t require any intricate techniques or rare ingredients. In fact, you might already have everything you need in your kitchen!
For those who have never ventured into the realm of cotton cheesecakes, this recipe is the perfect gateway. And for seasoned bakers, it offers an opportunity to perfect the art. So, roll up your sleeves, gather your ingredients, and let’s embark on this delightful baking journey together.
Cake Flour: 40g
Sugar (for the flour mix): 15g
Cream Cheese: 130g
Unsalted Butter: 40g
Egg Yolks: 3
Lemon Juice: 10ml
For the Meringue:
Egg Whites (approximately measure 100g): 3
Preparation: Begin with sifting the cake flour using a sieve. Combine it with sugar in a small mixing bowl. The sugar will prevent the flour from forming lumps in the batter. Mix them lightly and set aside.
Creamy Base: In a saucepan, add cream cheese, butter, and milk. Warm the mixture over a gentle flame until the cream cheese and butter start melting. Turn off the heat and whisk until you achieve a velvety smooth consistency.
Eggs: Separate the egg whites from the yolks. Incorporate the yolks into the cream cheese mixture, whisking until they blend seamlessly. Place the egg whites in a large bowl and refrigerate to chill.
Flour Integration: To the creamy base, add lemon juice and give it a quick mix. Slowly introduce the sifted flour-sugar mixture. Stir until the batter is smooth and devoid of any lumps. For a refined texture, strain the batter through a sieve into another bowl.
Meringue Magic: Retrieve the chilled egg whites and whisk them at high speed. As they begin to froth, add the 55 grams of sugar gradually, in three parts. Continue beating until soft peaks form, ensuring not to over-whip.
Marrying the Mixes: Gently fold a third of the meringue into the cream cheese batter. Once incorporated, fold in the remaining meringue. Using a spatula, ensure you scrape the bottom and sides of the bowl for an even mix.
Baking Setup: Line a removable-bottom cake pan with parchment paper, both at the base and the sides. To prevent any water from seeping in during the baking process, wrap the pan’s exterior with aluminum foil.
Layering: Pour the unified batter into the prepared cake pan. Place this pan inside a larger rectangular tray. Fill the tray with hot water until it’s about 2 cm deep, creating a water bath for the cake.
Baking: Bake the cake in the water bath in an oven preheated to 150°C (302°F). Maintain this temperature for 30 minutes. Post this, reduce the oven’s temperature to 110°C (230°F) and bake for an additional 30 minutes. For a golden-brown top, raise the temperature to 150°C again and bake for a final 5 minutes.
Serving: Once baked to perfection, carefully remove the cake from the pan and let it sit on a serving plate. If you can resist the temptation, allow it to cool slightly. For a touch of elegance, sprinkle some powdered sugar on top. Dive in and experience the fluffiest, most delightful cheesecake you’ve ever tasted!
The ‘Ethereal Cotton Cheesecake’ is truly a testament to the wonders of baking. Its feather-light texture combined with its rich taste creates a symphony of flavors and feelings in your mouth. Remember, good food becomes great when shared. So, once you’ve relished this cake, share the recipe with friends and spread the love. After all, happiness is made of shared moments and delightful cheesecakes!