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Introduction
Japanese Cotton Cheesecake is a light, fluffy, and airy dessert that melts in your mouth.
Known for its unique texture, this cake is a cross between a cheesecake and a soufflé.
It’s less sweet and dense than traditional cheesecakes, making it perfect for those who enjoy a more subtle dessert.
Popular in Japanese bakeries, this cake is a delightful treat that can easily be made at home with a few simple ingredients and some patience.
Ingredients
For the Cake:
250g (8.8 oz) cream cheese, softened
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50g (1.7 oz) unsalted butter, softened
100ml (3.4 fl oz) whole milk
6 large eggs, separated
140g (5 oz) granulated sugar (split into two portions: 70g and 70g)
60g (2 oz) cake flour, sifted
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20g (0.7 oz) cornstarch, sifted
1 tsp vanilla extract
1 tsp lemon juice
Optional for Decoration:
Powdered sugar for dusting
Instructions
Preheat and Prepare
Preheat your oven to 160°C (320°F).
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Line the bottom of a round springform pan (8 inches) with parchment paper and wrap the pan with aluminum foil to make it watertight. Prepare a water bath by filling a large baking tray with warm water.
2. Make the Cream Cheese Mixture
In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a double boiler and stir until smooth and combined. Remove from heat and let it cool.
3. Mix the Egg Yolks
Whisk the egg yolks into the cooled cream cheese mixture. Add vanilla extract and lemon juice, then sift in the cake flour and cornstarch. Mix until smooth.
4. Beat the Egg Whites
In a clean, dry bowl, beat egg whites with an electric mixer until frothy. Gradually add the 70g of sugar in small batches and beat until stiff peaks form.
5. Combine Mixtures
- Gently fold one-third of the meringue (beaten egg whites) into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two batches, ensuring the mixture stays airy.
6. Bake the Cheesecake
- Pour the batter into the prepared pan and tap gently to release any air bubbles. Place the pan in the water bath and bake at 160°C (320°F) for 25 minutes. Reduce the temperature to 140°C (284°F) and bake for an additional 55-60 minutes.
7. Cool the Cake
- Once baked, turn off the oven and leave the cake inside with the door slightly ajar for about 15-20 minutes to prevent shrinkage. Remove from the oven and let it cool completely before removing from the pan.
8. Decorate and Serve
- Dust with powdered sugar if desired and serve chilled or at room temperature.
Conclusion
Japanese Cotton Cheesecake is a delightful dessert that combines elegance and simplicity.
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Its cloud-like texture and subtle sweetness make it a versatile treat suitable for any occasion.
With some practice and patience, you can achieve the perfect fluffy cheesecake right in your kitchen.
Share it with loved ones or savor it as a personal indulgence—you won’t be disappointed!