Cotton Cheesecake / Japanese Cheesecake Pressure Cooker Recipe
This cotton cheesecake is a heavenly mix of fluffy sponge and creamy cheesecake, gently baked in a pressure cooker for the softest texture imaginable.
Equipment
- 1 Mixing bowl separate ones for whites and yolks
- 1 Mixer for beating egg whites and batter
- 1 Springform pan 8-inch round lined with parchment
- 1 Large baking dish for water bath
Ingredients
Main Ingredients
- 5 large eggs at room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar divided
- 8 oz cream cheese softened
- ½ cup low-fat milk
- ¼ cup unsalted butter softened
- 1 tablespoon lemon juice
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 8-inch round springform pan
Instructions
Instructions
- Preheat the oven to 325°F. Line the springform with parchment and wrap in foil.
- Separate the eggs into yolks and whites. Set aside.
- Gently melt the butter, add cream cheese, then stir in milk and lemon juice until smooth.
- Mix in yolks to the cream cheese mix, then fold in flour and cornstarch gently.
- Beat egg whites with cream of tartar until foamy. Add sugar gradually until soft peaks form.
- Fold in a third of the egg white mixture into the batter, then gradually fold in the rest.
- Pour into the prepared pan, tap gently to remove air bubbles.
- Bake in a water bath for 70 minutes or until top is golden and set. Check doneness with toothpick.
- Turn off oven, crack the door, and let cake cool inside for 1 hour.
- Remove from pan, refrigerate 4 hours before serving.
- Serve plain or with fresh fruit, puree, or whipped cream.
Notes
Refrigerate the cake for at least 4 hours before serving for best texture. Freezes well up to one month.