Print

Fluffy Japanese Cotton Cheesecake

Japanese cotton cheesecake - featured image
Print Recipe

A light and airy cheesecake with a cloud-like texture, subtle sweetness, and creamy flavor, perfect for celebrations or a sweet treat.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 2 tbsp unsalted butter
  • 1/2 cup whole milk
  • 6 large eggs, separated
  • 2/3 cup granulated sugar
  • 1/2 cup cake flour
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line the bottom and sides of a 7-inch (18 cm) springform pan with parchment paper.
  2. In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  3. Add the egg yolks to the cooled mixture, one at a time, whisking gently until fully incorporated. Stir in the vanilla extract.
  4. Sift the cake flour, cornstarch, and salt into the wet mixture. Mix until smooth and free of lumps.
  5. In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed. When they start to foam, add the lemon juice. Gradually add the sugar in small increments, beating until stiff peaks form.
  6. Gently fold one-third of the meringue into the batter using a spatula. Repeat with the next two batches, folding carefully to maintain the airiness.
  7. Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
  8. Place the springform pan inside a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
  9. Bake for 55-60 minutes, or until the top is golden brown and a skewer inserted comes out clean.
  10. Turn off the oven and leave the cake inside with the door slightly open for another 15 minutes to cool gradually.
  11. Remove the cheesecake from the oven and water bath. Let it cool completely before removing it from the pan.

Notes

Room temperature ingredients are essential for a smooth batter. Use a water bath to prevent cracking and achieve the perfect texture. Cool the cake gradually to avoid sinking.

Nutrition

Keywords: Japanese cotton cheesecake, fluffy cheesecake, light dessert, Japanese dessert, cheesecake recipe

Find it online: https://yumyep.com/fluffy-japanese-cotton-cheesecake-recipe-easy-steps-to-perfection/