How to Make Jiggly Japanese Cotton Cheesecake Perfectly Every Time

Have you ever tasted a dessert so light and fluffy that it feels like a cloud melting in your mouth? If not, let me introduce you to the delightful world of Jiggly Japanese Cotton Cheesecake! This recipe is not just a treat for your taste buds; it’s a fun and engaging way to spend time in the kitchen. Plus, it’s a fantastic addition to your repertoire of easy pasta recipes and quick family dinners. So, let’s dive into this fluffy wonder that will surely impress your family and friends!

Why You’ll Love This Recipe

• It’s incredibly fluffy and light, making it a perfect dessert for any occasion.
• Simple ingredients that you probably already have in your pantry.
• Step-by-step instructions ensure you’ll get it right every time.
• It’s a great conversation starter at dinner parties!
• Perfect for those who love creamy desserts without the heaviness.

Ingredients

To make this delightful Cheesecake Japonês Super Fofinho, you’ll need the following ingredients:

• 1 cup cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1/4 cup vegetable oil
• 3 large eggs, separated
• 1/2 cup cake flour
• 1/4 teaspoon salt
• 1/2 teaspoon lemon juice
• Powdered sugar for dusting

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get to the fun part—making this Jiggly Japanese Cotton Cheesecake!

1. Preheat your oven to 320°F (160°C). Prepare a 7-inch round cake pan by lining the bottom with parchment paper and greasing the sides.
2. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, mixing until well combined.
3. In a separate bowl, whisk together the milk and vegetable oil. Add this mixture to the cream cheese and sugar, mixing until smooth.
4. Separate the egg yolks from the whites. Add the yolks to the cream cheese mixture, one at a time, mixing well after each addition.
5. Sift in the cake flour and salt, and mix until just combined.
6. In another bowl, beat the egg whites until foamy. Add the lemon juice and continue beating until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
7. Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
8. Pour the batter into the prepared cake pan and tap it gently on the counter to remove any air bubbles.
9. Place the cake pan in a larger baking dish filled with hot water (this is called a water bath) and bake for 60 minutes, or until the top is golden brown and the center is set.
10. Turn off the oven and leave the cheesecake inside for an additional 15 minutes. Then, remove it from the oven and let it cool completely before refrigerating for at least 4 hours.
11. Once chilled, dust with powdered sugar and serve!

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Jiggly Japanese Cotton Cheesecake turns out perfectly every time:

• Make sure all your ingredients are at room temperature for a smoother batter.
• Don’t skip the water bath; it helps create that perfect jiggly texture.
• Be gentle when folding in the egg whites to maintain the fluffiness of the batter.
• For an extra touch, you can add a hint of vanilla extract to the batter.
• Experiment with different toppings like fresh fruit or a drizzle of chocolate sauce!

How to Serve

This cheesecake is best served chilled, and it’s perfect for any occasion! Here are some serving suggestions:

• Pair it with a cup of tea or coffee for a delightful afternoon treat.
• Serve it at birthday parties or family gatherings for a show-stopping dessert.
• Top it with fresh berries or a fruit compote for a refreshing twist.
• For a fun twist, try serving it alongside a scoop of vanilla ice cream!

Make Ahead and Storage

This Jiggly Japanese Cotton Cheesecake is perfect for making ahead of time. Here are some storage tips:

• Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
• If you want to make it further in advance, you can freeze it for up to a month. Just make sure to wrap it tightly in plastic wrap and foil.
• Thaw in the refrigerator overnight before serving.

Now that you have the secrets to making this delightful dessert, why not give it a try? It’s a fantastic addition to your collection of weeknight dinner ideas and will surely impress your loved ones. Plus, it’s a great way to unwind after a busy day of preparing quick family dinners or whipping up easy pasta recipes. Enjoy your baking adventure!