Description
This Tiramisu Japanese Cotton Cheesecake is a delicate and airy fusion dessert combining the lightness of Japanese cotton cheesecake with the rich coffee flavors of traditional tiramisu. Baked in a water bath for a moist texture, it features layers of creamy mascarpone whipped cream and a marbled coffee-infused batter, resulting in a fluffy, lightly sweetened cake perfect for an elegant treat.
Ingredients
Scale
Cake Batter
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml whole milk
- 6 large eggs, separated
- 80g cake flour
- 20g cornstarch
- 120g granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 2 tablespoons espresso or strong coffee, cooled
- 1 tablespoon coffee liqueur (optional)
Topping
- 2 tablespoons cocoa powder, for dusting
- Mascarpone whipped cream (1/2 cup mascarpone, 1/2 cup heavy cream, 1 tablespoon sugar, whipped together)
Instructions
- Prepare the Pan and Oven: Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Melt and Mix Cream Cheese Base: Using a heatproof bowl over a double boiler, melt the cream cheese, unsalted butter, and whole milk together while whisking until the mixture is smooth. Remove from heat and allow to cool slightly to avoid cooking the egg yolks when added.
- Combine Egg Yolks and Dry Ingredients: Whisk in the egg yolks one at a time, then add vanilla extract. Sift together the cake flour and cornstarch, and fold gently into the cream cheese mixture until smooth, forming the cake batter base.
- Prepare Meringue: In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add 100g of granulated sugar and continue beating until soft peaks form. This meringue will lighten the batter.
- Fold Meringue into Batter: Gently fold the meringue into the yolk batter in three separate portions. Use a spatula to carefully incorporate the meringue to maintain the airy texture without deflating the mixture.
- Assemble Cake Layers: Pour half of the batter into the prepared cake pan. Drizzle half of the espresso and coffee liqueur mixture evenly over the batter. Pour in the remaining batter and drizzle the remaining coffee mixture on top. Use a skewer or toothpick to swirl the coffee into the batter, creating a marbled effect.
- Prepare Water Bath and Bake: Place the cake pan inside a larger baking dish and pour hot water halfway up the sides of the cake pan to create a water bath. This method ensures even baking and moisture retention. Bake for 60 minutes or until the cake is set and golden on top.
- Cool the Cake: Turn off the oven, crack the oven door open, and allow the cake to cool inside for 15 minutes. Then remove the cake from the oven and water bath, letting it cool to room temperature before refrigerating.
- Chill: Refrigerate the cake for at least 4 hours (ideally overnight) to set the texture and flavors properly.
- Add Topping and Serve: Before serving, spread or pipe the mascarpone whipped cream evenly over the top of the chilled cake. Dust generously with cocoa powder. For a stronger tiramisu flavor, soak the cake top with a little additional espresso before adding the cream.
Notes
- This dessert is best served chilled and pairs perfectly with a fresh cup of coffee.
- For a more pronounced tiramisu flavor, drizzle extra espresso over the cooled cake before topping with the mascarpone cream.
- Ensure egg whites are at room temperature to achieve maximum volume when beaten.
- Using a water bath during baking keeps the cheesecake moist and prevents cracking.
