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If you’re a cheesecake lover, there’s a good chance you’ve heard of or even tried Japanese steamed cheesecake, also known as “cotton cheesecake.” This unique take on traditional cheesecake is famous for its airy, light, and fluffy texture, making it a favorite for those who want a less dense and rich cheesecake experience. Unlike the classic New York-style cheesecake, Japanese steamed cheesecake has a delicate, soufflé-like texture that practically melts in your mouth, offering a perfect balance of sweetness and creaminess.
If you’ve ever wanted to try making this soft and heavenly treat at home, you’re in for a real treat. This recipe will guide you through making a Japanese steamed cheesecake that’s as light as a cloud and just as delicious!
What is Japanese Steamed Cheesecake?
Japanese steamed cheesecake, or cotton cheesecake, is a popular dessert in Japan, known for its fluffy and airy texture. Unlike regular cheesecakes, which are baked in an oven, this version is steamed, which gives it a softer, lighter texture that’s reminiscent of a mousse or soufflé. The key difference is that Japanese steamed cheesecake uses less cream cheese and more eggs, resulting in a sponge-like, light, and smooth finish.
Despite its delicate appearance, it’s surprisingly easy to make. The ingredients are simple, and the preparation process involves gentle techniques that allow the cake to rise beautifully and maintain its lightness.
Japanese Steamed Cheesecake Recipe
This recipe for Japanese steamed cheesecake is perfect for anyone who loves a lighter, fluffier cheesecake but still wants to enjoy that signature cheesecake flavor. Let’s get started!
Ingredients:
- 200g (7 oz) cream cheese, softened
- 50g (1/4 cup) unsalted butter
- 100ml (about 1/2 cup) milk
- 100g (1/2 cup) granulated sugar
- 4 large eggs (separate yolks and whites)
- 60g (1/2 cup) cake flour (or all-purpose flour, sifted)
- 20g (2 tbsp) cornstarch
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar (for dusting, optional)
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