Description
Enjoy the light and airy texture of Japanese Cotton Cheesecake, a refined dessert with a delicate sweetness and melt-in-your-mouth feel. Perfect for any occasion, this cheesecake is crafted with cream cheese and eggs to create a fluffy, cloud-like treat that’s sure to impress.
Ingredients
1 cup (8 oz) cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup whole milk
1/2 cup granulated sugar, divided
1/2 cup cake flour
2 tablespoons cornstarch
1/4 teaspoon salt
6 large eggs, separated
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
- Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a heatproof bowl, combine cream cheese, butter, and milk. Use the double boiler method to heat until smooth. Remove from heat and let cool slightly.
- Sift cake flour, cornstarch, and salt together. Add to the cooled cream cheese mixture and whisk until smooth.
- Stir in egg yolks and vanilla extract until well combined.
- Beat egg whites with cream of tartar until frothy. Gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture in three batches.
- Pour the batter into the prepared pan and tap to remove air bubbles.
- Place the cake pan in a larger baking pan and pour hot water into the larger pan to reach halfway up the sides of the cake pan.
- Bake for 60-70 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 10-15 minutes.
- Remove from the oven and water bath. Cool completely before transferring to a serving plate. Dust with powdered sugar before serving.
Notes
Ensure the cream cheese and butter are softened to avoid lumps.
Fold the egg whites gently to maintain the airy texture of the cheesecake.
Allow the cheesecake to cool gradually to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8 servings
- Calories: 220 kcal
Keywords: Japanese Cotton Cheesecake, fluffy cheesecake, light dessert, airy cheesecake, Japanese dessert recipes