Description
Japanese Cotton Cheesecake is a light, fluffy, and airy dessert with a soufflé-like texture. Unlike dense New York-style cheesecake, this version melts in your mouth and is delicately sweet, making it perfect for any occasion.
Ingredients
8 oz (225g) cream cheese, softened
3 large eggs, separated
½ cup (100g) granulated sugar (divided)
½ cup (120ml) milk
2 tbsp (30g) unsalted butter
¼ cup (30g) cake flour
2 tbsp (15g) cornstarch
½ tsp cream of tartar or 1 tsp lemon juice
Pinch of salt
Instructions
1. Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment and wrap in foil.
2. Melt cream cheese, milk, and butter over a double boiler until smooth. Remove from heat.
3. Whisk in egg yolks one at a time, then sift in flour and cornstarch. Mix until smooth.
4. Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar and whip to stiff peaks.
5. Fold meringue gently into cream cheese mixture in 3 additions.
6. Pour batter into pan. Place in larger pan with 1 inch of hot water (water bath).
7. Bake 60–70 minutes, until lightly golden and set.
8. Turn off oven, leave door ajar, and cool inside 15–20 minutes. Then remove, cool fully, and chill 2 hours before slicing.
Notes
- Use room temperature ingredients for a smooth batter.
- Fold gently to avoid deflating the meringue.
- Water bath prevents cracking and keeps cake moist.
- Cool slowly to prevent shrinking.
- Dust with powdered sugar, or top with fruit and whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert, Cake
- Method: Baked, Water Bath
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg