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