Why did my Japanese cheesecake deflate after baking?

Japanese cotton cheesecake naturally shrinks slightly as it cools, but if it collapses significantly, it could be due to under-whipped meringue, over-mixed batter, or an underbaked center. Ensuring the meringue reaches medium-soft peaks and using a water bath can help maintain its structure.

Why did my cheesecake crack on top?

Cracks can form if the oven temperature is too high or if the cheesecake is over-whipped, causing excess air in the batter. Using a water bath, baking at a consistent low temperature, and not over-whipping the meringue will help prevent cracks.

How do I know when my Japanese cheesecake is done?

The cheesecake should be lightly golden on top and slightly jiggly in the center when done. You can also insert a skewer into the middle; it should come out clean or with only a few moist crumbs.

Can I make this cheesecake without a water bath?

A water bath is highly recommended as it ensures even baking and prevents cracks. However, if you cannot use one, placing a tray of hot water on the lower oven rack can help create a steamy environment.

Japanese Cotton Cheesecake

Name: Japanese Cotton Cheesecake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Japanese
Ingredients: 6 large eggs, separated; 8 ounces (225g) cream cheese, softened; ¼ cup (60ml) heavy cream or full-fat milk; 4 tablespoons (56g) unsalted butter, cut into small pieces; ½ cup (60g) cake flour, sifted; 1 tablespoon lemon zest (from about 1 lemon); 1½ teaspoons vanilla extract; ⅓ cup (67g) granulated sugar; 2 teaspoons lemon juice; Powdered sugar, apricot jam, or fresh berries for topping (optional)

Description

This Japanese cotton cheesecake is a light, airy, and jiggly take on classic cheesecake. It combines the creaminess of cheesecake with the delicate fluffiness of a soufflé. The subtle sweetness and tangy hint of lemon make it a perfect treat for any occasion.

Ingredients

Scale

6 large eggs, separated
8 ounces (225g) cream cheese, softened
¼ cup (60ml) heavy cream or full-fat milk
4 tablespoons (56g) unsalted butter, cut into small pieces
½ cup (60g) cake flour, sifted
1 tablespoon lemon zest (from about 1 lemon)
1½ teaspoons vanilla extract
⅓ cup (67g) granulated sugar
2 teaspoons lemon juice
Powdered sugar, apricot jam, or fresh berries for topping (optional)

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Instructions

Prepare the oven and pan: Preheat the oven to 300°F (150°C). Line the bottom of an 8-inch round cake pan with parchment paper. Prepare a larger pan for a water bath and set aside.
Make the cheesecake base: In a heatproof bowl, combine the cream cheese, butter, and heavy cream. Place the bowl over a pot of simmering water, whisking gently until smooth and fully melted. Remove from heat and let cool slightly.
Incorporate the egg yolks: Once the mixture has cooled, whisk in the egg yolks one at a time. Sift in the cake flour and gently mix until no dry flour remains. Stir in the lemon zest and vanilla extract until combined. Set aside.
Prepare the meringue: In a clean mixing bowl, beat the egg whites on medium speed until foamy. Add the lemon juice and gradually incorporate the sugar in three additions, whipping until medium-soft peaks form. The meringue should hold a peak that curls slightly at the tip.
Fold the meringue into the batter: Gently fold one-third of the meringue into the cheesecake base to lighten the mixture. Repeat with the remaining meringue in two more additions, folding carefully to maintain the airy texture.
Bake the cheesecake: Pour the batter into the prepared cake pan, tapping it lightly on the counter to remove large air bubbles. Place the cake pan into a larger pan and fill the outer pan with hot water until it reaches about one-third of the way up the sides. Bake for 80-90 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 10-15 minutes to prevent sudden temperature changes. Remove the cake from the oven and let it cool completely in the pan before transferring to a plate.
Serve and enjoy: Enjoy the cheesecake warm for a jiggly texture or chill it in the refrigerator for at least an hour for a creamier consistency. Dust with powdered sugar, top with fresh berries, or brush with apricot jam for extra flavor.

Notes

To prevent cracks, do not over-whip the meringue, and always use a water bath.
If the top is browning too quickly, loosely cover with foil halfway through baking.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
This recipe can be halved to make a smaller 6-inch cheesecake.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 221.9 kcal
Sugar: 10.4g
Sodium: 255.4mg
Fat: 12.4g
Saturated Fat: 6.7g
Unsaturated Fat: 4.7g
Trans Fat: 0.2g
Carbohydrates: 16.9g
Fiber: 0.3g
Protein: 10.4g
Cholesterol: 166.4mg