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Fluffy Japanese cotton cheesecake on a plate with powdered sugar

Japanese Cotton Cheesecake: 7 Fluffy, Delicious, Airy Tips.


  • Author: cookbycook
  • Total Time: 1 hour 35 minutes
  • Yield: 5 servings 1x
  • Diet: Vegetarian

Description

Japanese Cotton Cheesecake: Light, fluffy, and jiggly, this melt-in-your-mouth dessert is an airy soufflé-like cheesecake that wows with its soft texture and delicate flavor.


Ingredients

Scale
  • 7 oz cream cheese, softened
  • ¼ cup whole milk
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 4 large eggs, separated
  • ¼ tsp cream of tartar
  • ¼ cup granulated sugar
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 320°F (160°C). Line the bottom and sides of a 6-inch round cake pan with parchment paper.
  2. In a heatproof bowl over a pot of simmering water, melt cream cheese, butter, and milk together. Stir until smooth and remove from heat.
  3. Sift in flour, cornstarch, and salt. Whisk until well combined. Let cool slightly.
  4. Add egg yolks one at a time, whisking gently after each addition. Set aside.
  5. In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until stiff peaks form.
  6. Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate the batter.
  7. Pour the batter into the prepared pan and tap gently to remove air bubbles.
  8. Place the cake pan into a larger pan filled with about 1 inch of hot water (water bath).
  9. Bake for 70–75 minutes, then turn off the oven and let the cake sit inside for 10 minutes with the door slightly ajar.
  10. Remove, cool completely, and dust with powdered sugar before serving.

Notes

  • Bake in a water bath to help prevent cracks and keep the cheesecake ultra-tidy and airy.
  • Use room-temperature ingredients for a smoother, more stable batter.
  • Fold the meringue into the yolk mixture in three parts to avoid deflating the batter.
  • Let the cake cool completely before slicing for clean, delicate slices.
  • Dust with powdered sugar just before serving for a pretty finish.
  • Yields about 5 servings.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 slice (about 1/5 of cake)
  • Calories: Approximately 380 kcal
  • Sugar: Approximately 10 g
  • Sodium: Approximately 650 mg
  • Fat: Approximately 26 g
  • Saturated Fat: Approximately 12–14 g
  • Unsaturated Fat: Approximately 12–14 g
  • Trans Fat: 0–1 g
  • Carbohydrates: Approximately 20 g
  • Fiber: 0 g
  • Protein: Approximately 8 g
  • Cholesterol: Approximately 170 mg

Keywords: Japanese Cotton Cheesecake, Japanese Recipe Ideas