Dalgona Coffee Japanese Cotton Cheesecake Recipe: Make a bouncy Japanese cheesecake using dalgona coffee!

Make a dalgona coffee cotton cheesecake #withme This fragrant bouncy Japanese souffle cheesecake tastes like a cup of delicious coffee or expresso. It's made...

Hi friends! I’ve been home-baking Japanese cheesecakes for at least three years now, and I have been experimenting with different flavors such as matcha, ube, and now dalgona coffee! Japanese cheesecake is light and fluffy, and chiffon-like when it’s out of the oven. It will bounce and jiggle, and delight your friends and family members. After refrigerating the cake, it will become slightly denser, and its true form will appear: a light and refreshing cheesecake. It’s a cheesecake with two forms: chiffon airy fluffiness like a sponge marshmallow cake, and then a light and airy cheesecake, much lighter than a Basque burnt cheesecake or a NY style cheesecake.

The Dalgona Coffee Cotton Cheesecake or Dalgona Coffee Japanese Cheesecake is a philandmama.com original creation and recipe. Quarantine life and isolation baking has really brought out the creativity in me!

I welcome you to create your own variation, but please give credit to the origins of this lovely cake, a coffee cake that melts in your mouth and fills you with buzz and energy. Your home will smell like a cafe when you’re baking this cake. It’s so fragrant and delicious. You’ll want to bake this cake again and again!

Dalgona Coffee Japanese Cheesecake (a bouncy Japanese cotton cheesecake made and topped with Dalgona coffee)

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Dalgona Coffee Japanese Cheesecake Recipe | Bouncy Cotton Cheesecake Made with Dalgona Coffee (ASMR)https://youtu.be/WN9lcoKAwcQWatch this video for step-by-step instructions on how to make a dalgona coffee Japanese cheesecake.https://i.ytimg.com/vi/WN9lcoKAwcQ/hqdefault.jpg?sqp=-oaymwEjCPYBEIoBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLBdusNYrQS_xiAyhkYbr5_fBdWDFA

Yield

6-8 people

Author

Kat Lieu

Prep time

20 Min

Cook time

70 Min

Total time

1 H & 30 M

Print

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Dalgona coffee Japanese Cheesecake

Around the start of the COVID-19 pandemic, dalgona coffee became a viral trend. Dalgona candy originated in Korea, I believe, and dalgona coffee is foamy whipped coffee made with instant coffee, water, and granulated sugar. I mixed dalgona coffee into the batter of a Japanese cheesecake. My kitchen smelled like a cafe as this cake was baking. The result is a perfect coffee Japanese cheesecake, so fragrant and addictive! It's soft and fluffy straight out of the oven. Post refrigeration, the cake is a perfect slice of light coffee cheesecake!

Ingredients

Stiff peaks beaten egg whites

• 6 egg whites 🥚 
• 1/2 tsp (1.7g) cream of tartar (or vinegar or lemon juice) 
• 1/4 cup (25g) granulated sugar

Cake batter

• 6 egg yolks 
• 8 oz cream cheese (1 bar) 
• 1/4 cup (55g) butter 
• 1/2 cup (125ml) milk
• 1/4 cup (25g) granulated sugar
• 2 tbsp (15g) corn starch (magic ingredient)
• 1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Dalgona Coffee Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional)

Dalgona coffee

• 2 tbsp (12g) instant coffee,
• 2 tbsp (25g) granulated sugar
• 2 tbsp hot water (all mixed together in a blender/mixer to medium-stiff peaks
• Optional cake toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc... more dalgona coffee! (Just don't eat a lot of it, too much caffeine if you do!)

Instructions

1. Preheat oven 325-340F. Use either two 6-inch cake pans or an 8-inch one. Line the cake pan(s) with parchment paper (NOT WAX PAPER), rim and bottom. Separate 6 eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish.
2. Place the butter, cream cheese into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture. Add 1/4 cup granulated sugar and mix together.
3. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.
4. Add the cornstarch and flour. Once again, mix well. Clumps should disappear. Add the dalgona coffee mixture.
5. Add milk and optionally vanilla extract. Mix well. The batter should be smooth and liquid-y. You do not have to strain this mixture. (See video) The beaten egg white will thicken the batter.
6. Set aside the batter as you beat the egg whites into glossy stiff peaks that don't move or budge (see below for egg beating tips.) Place cake(s) into the oven.
7. Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.
8. Repeat the above step two more times.
9. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have meringue-like cake at the top, and a dense cheesecake at the bottom.
10. Pour the well incorporated, but not over-mixed batter into the baking pan(s).
11. Bake bain-marie style for 25 minutes 325-340F d (Depending on your oven, you may have to adjust the temperature.) After 25 minutes, your cake should rise. (My cakes rise by 10-12 minutes.) If it has not risen yet, allow it to stay at the same temperature and give it time to rise, or you might have to raise the temperature if it doesn't rise at all, or unfortunately you may have over-mixed your final batter, or your egg whites were not beaten to stiff peaks. Once the cake rises nicely, crack open the oven door slightly and keep it opened for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven and bake for an additional 45 minutes. If your cake top is cracking, the temperature is too high. If the cake is not browning, temperature is too low, or the parchment paper around the rims is too high.
12. Allow your cake to rest after baking for about 10 minutes. Remove from the oven. Be careful and use oven mitts as needed. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom, while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.
13. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though! Add more dalgona coffee if you want to stay up all night reading these recipe posts.

Notes:

🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. 🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake fro 45 minutes on lower heat (245-265F depending on your oven.)

https://www.philandmama.com/adventures/2020/5/6/dalgona-coffee-japanese-cotton-cheesecake-recipe-make-a-bouncy-japanese-cheesecake-using-dalgona-coffee

Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.

dalgona coffee Japanese cheesecake, dalgona coffee cotton cheesecake, coffee Japanese cheesecake recipe, coffee cake recipe, Japanese cheesecake easy recipe

Desserts, Cakes

Japanese, Korean

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Japanese Cotton Cheesecake made with dalgona coffee

Japanese Cheesecake Troubleshooting

Why did my Japanese souffle cheesecake not rise in the oven? So your Japanese cheesecake is not rising. Your egg whites were probably under-beaten, or you have over-mixed your final batter. Your oven temperature could be too low too. Try raising by 10F.

Why is my Japanese cheesecake dense at the bottom? Your Japanese cheesecake will be dense at the bottom and fluffy on top if you do not fully incorporate the beaten egg white with the cake batter. Egg whites are lighter and airy and will float to the top, and make the top of your cake very airy while the bottom will be dense and maybe a little rubbery even. Try to mix your final batter thoroughly and gently.

How do I take away the eggy taste of Japanese cheesecake? By adding extracts and flavorings, the eggy taste lessens. Lemon juice, vanilla extract, and now dalgona coffee are all helpful in canceling the eggy tastes.

Why is my Japanese cheesecake not rising?

Make sure to bake the cake mid-rack in the oven, and in a water bath or Bain Marie. The egg white beating process and then folding it into the batter are also key to the success of your Japanese cheesecake. The egg whites must be beaten to stiff peaks and the folding process requires you to fully incorporate the egg whites into the batter, without over-mixing your final batter. Your oven temperature may also be too low.

Why does my Japanese cheesecake have a dense bottom?Your Japanese cheesecake will have a dense bottom when you don’t fully incorporate the beaten egg white into the batter, leaving you with free floating meringue in the batter to floats to the top. The cake will have a light and fluffy top and a dense layer on the bottom.

Why did my Japanese cheesecake deflate?The key to having a cake that rises and doesn’t drastically deflate is baking in a water bath, beating the egg white meringue to stiff peaks, mid-rack baking, and not having too high of a parchment paper rim. The mixing of the final batter will also affect your cake; over-mixing the batter will lead to a flatter cake. Drastic quick changes in temperature can also affect the cake and make it deflate. Corn starch is helpful in keeping the cake’s shape.

Why is my Japanese cheesecake’s final batter so watery? Check your egg white meringue again. Was it beaten to stiff peaks? Or was it over-beaten? The water starts leaking out of egg whites when they are over beaten. Unfortunately that will affect your cake.

Why is my Japanese cheesecake still watery after baking?
Your oven temperature may have been too low. Your cake needs more time in the oven. Do not attempt to flip the cake when it is still wet in the middle.

Why is the top of my Japanese cheesecake not browning?

Your oven temperature may be too low and you may need to keep the Japanese cheesecake in the oven for a bit longer. Make sure the parchment paper rims are not too high. That prevents the cake’s top from browning.

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