Sorry, cheesecake lovers, some people just can’t enjoy more than two bites of the creamy classic dessert you adore. We know it’s hard to hear. But there’s a new variation on the dessert sweeping the Internet that even you, cheesecake fanatic, will go crazy for.
Instead of the typically dense texture, “Japanese cotton-soft” cheese cake (also sometimes known as Japanese soufflé cake) is light and airy without sacrificing any of that lusciousness. The secret to this cloud-like cake is a generous amount of meringue folded into the batter. Voluminous egg whites lift the whole dessert while a bit of added starch keeps it from falling when it cools. Think soufflé, but with the tangy cheesecake flavor you love.
Time for Dessert | Japanese Cotton-Soft Cheesecake | Serious Eats http://t.co/sSpjmxfGfn http://t.co/Aui3B8CmMe— Karen-Kay Harrison (@K4Kats) August 5, 2015
Time for Dessert | Japanese Cotton-Soft Cheesecake | Serious Eats http://t.co/sSpjmxfGfn http://t.co/Aui3B8CmMe
For fans of lighter dessert courses, this version’s typical lack of a crust will be the icing on the cake. This cheesecake is all fun--without the full stomach.
Get a lemon-spiked recipe and full step-by-step directions from Serious Eats.
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