Description
Whipping up Tiramisu Japanese Cotton Cheesecake brings pure comfort straight from your kitchen. Creamy layers of delicate flavor dance between espresso-soaked sponge and cloud-like cheese that melts perfectly on your tongue.
Ingredients
Scale
Main Ingredients:
- 6 oz cream cheese
- 4 large eggs
- ½ cup cake flour
- ½ cup mascarpone
- ¼ cup milk
Supporting Ingredients:
- 3 tablespoons unsalted butter
- ½ cup sugar
- 2 tablespoons brewed espresso
- 1 tablespoon espresso
- 2 tablespoons powdered sugar
Flavoring and Stabilizing Ingredients:
- ½ teaspoon vanilla extract
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla
- Unsweetened cocoa powder
Instructions
- Preheat your oven to 300°F (150°C). Line a 7 or 8-inch springform pan with parchment paper, ensuring full coverage of the bottom and sides.
- Wrap the pan’s exterior base completely with aluminum foil to prevent water seepage during baking.
- Melt 6 oz cream cheese, ¼ cup milk, and 3 tbsp butter in a saucepan over low heat. Stir until the mixture becomes completely smooth and uniform.
- Let the cream cheese mixture cool for 2-3 minutes, then whisk in 4 egg yolks, ¼ cup sugar, ½ tsp vanilla, and ½ tbsp espresso until well combined.
- Sift ½ cup cake flour, 2 tsp cornstarch, and ¼ tsp salt directly into the mixture. Gently mix until no dry lumps remain.
- In a separate clean bowl, beat 4 egg whites and ¼ tsp cream of tartar until soft peaks form.
- Gradually add ¼ cup sugar to the egg whites, continuing to beat until stiff, glossy peaks develop.
- Fold the meringue into the cream cheese mixture in three gentle additions, maintaining as much air as possible.
- Transfer the batter into the prepared pan, smoothing the top with a spatula.
- Place the pan inside a larger baking dish filled with hot water, creating a water bath.
- Bake at 300°F for 70-75 minutes until the top is golden and the center slightly jiggles when shaken.
- Turn off the oven, crack the door open, and let the cake rest inside for 10-15 minutes.
- Remove from the oven and cool completely at room temperature.
- Optional: Mix ½ cup mascarpone, 2 tbsp powdered sugar, ½ tsp vanilla, and 1 tbsp espresso for a creamy layer.
- Spread the mascarpone mixture over the cooled cake if desired.
- Dust the entire surface generously with unsweetened cocoa powder before serving.
Notes
- Check cream cheese temperature to ensure smooth blending without lumps.
- Fold meringue gently to maintain the cake’s delicate, airy texture and prevent deflation.
- Create consistent water bath temperature by using hot water and maintaining level around pan.
- For gluten-free version, substitute cake flour with almond flour or gluten-free blend, adjusting liquid ratios slightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 193 kcal
- Sugar: 9 g
- Sodium: 115 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg