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Tiramisu Japanese Cotton Cheesecake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-Italian Fusion
  • Diet: Vegetarian

Description

This Tiramisu Japanese Cotton Cheesecake is a delightful fusion dessert that combines the light, fluffy texture of Japanese cotton cheesecake with the rich flavors of classic Italian tiramisu. Featuring a smooth cream cheese batter infused with espresso and topped with a mascarpone-vanilla cream and a dusting of cocoa powder, this cake offers a melt-in-your-mouth experience perfect for coffee lovers and cheesecake enthusiasts alike.

Ingredients

Scale

Cake Batter

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar, divided
  • 4 large eggs, separated
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon instant coffee granules, dissolved in 1 tablespoon hot water

Mascarpone Topping

  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper to prevent sticking and prepare for a water bath.
  2. Make the cream cheese mixture: Place cream cheese, butter, and half of the granulated sugar in a heatproof bowl over simmering water. Beat until the mixture becomes smooth and creamy, then remove from heat and allow to cool slightly.
  3. Add wet and dry ingredients: Stir in egg yolks, milk, vanilla extract, salt, flour, cornstarch, and the dissolved coffee granules into the cream cheese mixture until smooth and fully combined.
  4. Beat egg whites: In a separate bowl, whisk the egg whites with the remaining granulated sugar until stiff peaks form, ensuring they are light and airy.
  5. Fold egg whites into batter: Carefully fold the beaten egg whites into the cream cheese mixture in batches. Use gentle motions to maintain the fluffy texture of the batter.
  6. Prepare water bath and bake: Pour the batter into the prepared cake pan. Place this pan into a larger baking dish and add hot water around it to create a water bath, which helps in baking the cheesecake evenly and prevents cracking. Bake for 50 to 60 minutes until the cake is set and lightly golden on top.
  7. Cool the cake: Remove the cake from the oven and allow it to cool completely while still in the pan to maintain moisture and texture.
  8. Prepare mascarpone topping: In a small bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
  9. Add topping and dust: Spread the mascarpone mixture evenly over the cooled cheesecake. Finish by dusting the top generously with unsweetened cocoa powder.
  10. Serve and enjoy: Slice and serve this fluffy, coffee-flavored cheesecake chilled for the best experience.

Notes

  • For a stronger coffee flavor, sprinkle a little brewed espresso over the cake before adding the mascarpone topping.
  • Be sure to fold the egg whites gently into the batter to maintain the cake’s signature fluffy texture.
  • Store the cheesecake covered in the refrigerator for up to 3 days to preserve freshness and texture.

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Find it online: https://easycookingmadefun.com/tiramisu-japanese-cotton-cheesecake-recipe/