Description
Indulge in the delightful fusion of flavors with this Tiramisu Japanese Cotton Cheesecake recipe. A light and airy cotton cheesecake base infused with espresso, topped with a creamy tiramisu layer, and dusted with cocoa powder.
Ingredients
Scale
Main Cheesecake:
- 8 oz cream cheese, softened
- 4 eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup sifted cake flour
- 2 tbsp cornstarch
- 1/2 cup whole milk
- 2 tbsp unsalted butter, melted
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
Tiramisu Topping:
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
Additional:
- Cocoa powder (for dusting)
Instructions
- Preheat Oven: Preheat oven to 320°F. Grease and line a 7-inch round springform pan.
- Prepare Espresso Mixture: Dissolve espresso powder in milk in a small bowl.
- Mix Cheesecake Batter: Beat cream cheese until smooth. Add egg yolks, melted butter, vanilla extract, and espresso milk mixture. Fold in sifted cake flour and cornstarch.
- Whip Egg Whites: In a clean bowl, beat egg whites with sugar until stiff peaks form. Gently fold into cream cheese mixture.
- Bake: Pour batter into pan, place in a water bath, and bake for 50-60 minutes. Cool.
- Prepare Tiramisu Topping: Whip mascarpone cheese, heavy cream, and powdered sugar until fluffy.
- Assemble: Spread topping over cooled cheesecake, dust with cocoa powder, and refrigerate for at least 4 hours before serving.
Notes
- Use room temperature ingredients for best results.
- Water bath prevents cracking and gives the cheesecake its signature texture.
- Espresso powder can be replaced with strong brewed coffee concentrate.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Italian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
