Description
This Tiramisu Japanese Cotton Cheesecake is a delicate fusion dessert combining the airy, souffle-like texture of Japanese cotton cheesecake with the rich flavors of classic tiramisu. Infused with coffee and layered with a creamy mascarpone topping, this cake offers a light yet indulgent treat perfect for dessert lovers seeking a unique twist.
Ingredients
Scale
Cake Batter
- 6 ounces cream cheese (softened)
- 1/4 cup whole milk
- 3 tablespoons unsalted butter
- 3 large eggs (separated)
- 1/4 cup granulated sugar
- 1/4 cup cake flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Coffee Layer
- 1/2 cup strong brewed coffee (cooled)
- 1 tablespoon coffee liqueur (optional)
Mascarpone Topping
- 1/2 cup mascarpone cheese (softened)
- 2 tablespoons powdered sugar
- 2 tablespoons cocoa powder (for dusting)
Instructions
- Prepare Pan: Preheat the oven to 300°F (150°C). Line the bottom and sides of a 6- or 7-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Melt Cream Cheese Mixture: In a small saucepan over low heat, gently melt together the softened cream cheese, whole milk, and unsalted butter, stirring continuously until smooth and fully combined. Remove from heat and allow to cool slightly before proceeding.
- Make Batter Base: Whisk the egg yolks into the cooled cream cheese mixture along with vanilla extract. Sift together the cake flour and cornstarch, then gradually whisk them into the mixture until smooth and lump-free.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add the granulated sugar while continuing to beat until soft peaks form, creating a stable meringue.
- Fold Meringue into Batter: Carefully fold the beaten egg whites into the yolk batter in three additions, gently combining to preserve the airiness and create a light, fluffy batter.
- Prepare for Baking: Pour the batter into the prepared cake pan, tapping the pan lightly to release any trapped air bubbles for an even texture. Place this pan inside a larger baking pan and pour hot water halfway up the sides to create a water bath, which ensures gentle, even baking.
- Bake Cake: Bake for 55 to 65 minutes until the center is set and the top is lightly golden. Avoid opening the oven door during baking to maintain consistent temperature.
- Cool in Oven: After baking, turn off the oven and crack the door open. Let the cake cool inside for 15 minutes to prevent sudden temperature changes that could cause sinking.
- Cool Completely: Remove the cake from the oven and water bath, then allow it to cool completely at room temperature before decorating.
- Prepare Mascarpone Topping: In a bowl, mix mascarpone cheese with powdered sugar until smooth and creamy.
- Add Coffee Layer: Combine cooled brewed coffee with optional coffee liqueur. Lightly brush the entire surface of the cooled cake with this coffee mixture to infuse tiramisu flavor.
- Top and Dust: Spread the mascarpone mixture thinly and evenly over the coffee-brushed cake. Generously dust the top with cocoa powder for a classic finish.
- Chill: Refrigerate the assembled cake for at least one hour to allow flavors to meld and the topping to set before serving.
Notes
- The texture of this cake is light and airy, similar to a souffle, making it a unique twist on traditional tiramisu.
- For a stronger coffee flavor, add additional coffee to the mascarpone layer or serve with an extra coffee drizzle on the side.
- Using a water bath during baking helps maintain moisture and prevents cracking on the cake’s surface.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Be gentle when folding meringue to keep the cake light and fluffy.
