Japanese Cotton Cheesecake
Japanese Cotton Cheesecake is an exquisite dessert that captures hearts with its light, airy texture and delightful melt-in-your-mouth quality. This unique soufflé-like cake stands apart from traditional cheesecakes, making it an ideal choice for any occasion—be it casual get-togethers or elegant celebrations. With its beautiful golden top and soft jiggle, this cheesecake not only tastes divine but also serves as a stunning centerpiece on your dessert table. Enjoy it plain or dressed up with fresh fruits, whipped cream, or a sprinkle of powdered sugar for that extra flair.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 1/4 cup (30 g) cake flour
- 2 tablespoons (20 g) cornstarch
- 3/4 cup (180 g) cream cheese (full fat brick)
- 2 tablespoons (30 g) unsalted butter (room temperature)
- 3 1/2 tablespoons (50 g) milk (full fat)
- 3 large egg yolks (room temperature)
- 1/2 teaspoon (2 g) vanilla extract
- 3 large egg whites (room temperature)
- 1/3 cup (70 g) granulated sugar
- 1/2 teaspoon (2 g) lemon juice
- powdered sugar (for garnish)
Instructions
- Preheat your oven to 300°F (150°C) and line a 6-inch round baking pan with parchment paper.
- In a small saucepan over boiling water, melt cream cheese, butter, and milk together until smooth.
- Remove from heat and mix in egg yolks and vanilla extract.
- Sift in cake flour and cornstarch; whisk until combined.
- In a separate bowl, beat egg whites with lemon juice until frothy; gradually add sugar until medium soft peaks form.
- Gently fold a third of the meringue into the batter, then fold in the remaining meringue carefully.
- Pour batter into the prepared pan, dropping from height to release air bubbles. Place inside a larger baking tray filled with hot water.
- Bake for 30 minutes at 300°F (150°C), then lower to 230°F (110°C) for 30 minutes, followed by 275°F (135°C) for an additional 13-15 minutes.
- Turn off the oven and let the cake cool inside with the door cracked for about 15 minutes before transferring to a cooling rack.
Nutrition
- Serving Size: 1 slice (87g)
- Calories: 126
- Sugar: 7g
- Sodium: 159mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg
Find it online: https://yayarecipes.com/japanese-cotton-cheesecake/