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Tips for the Best Japanese Cheesecake
- Room Temperature Ingredients: Make sure all ingredients are at room temperature. This helps create a smooth batter.
- Use a Water Bath: The water bath (or bain-marie) keeps the cake moist and prevents it from cracking.
- Fold Gently: Be careful not to deflate the beaten egg whites when folding them into the batter. This is what gives the cheesecake its light texture.
- Let It Cool Slowly: Gradual cooling prevents the cake from collapsing or cracking on top.
Storage Instructions
Refrigeration
Store the cheesecake in an airtight container in the refrigerator for up to three days. Bring it to room temperature before serving for the best flavor and texture.
Freezing
You can freeze Japanese cheesecake for up to a month. Wrap it tightly in plastic wrap, then foil. To serve, let it thaw in the refrigerator overnight.
Frequently Asked Questions
Can I Use Regular Flour Instead of Cake Flour?
Yes, but the texture may be slightly denser. If you don’t have cake flour, you can make a substitute by combining 2 tablespoons of cornstarch with ⅔ cup of all-purpose flour.
Do I Really Need a Water Bath?
Yes! The water bath keeps the cheesecake moist and prevents it from drying out. If you don’t have a large enough pan, you can place a tray of water on the rack below the cake instead.
This Japanese Cotton Cheesecake is an irresistible dessert that’s ideal for impressing guests or simply treating yourself. Its fluffy, cloud-like texture is sure to become a favorite in your baking repertoire.
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