Japanese Cotton Cheesecake Recipe

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Here’s a light and fluffy Japanese Cotton Cheesecake recipe, known for its soft, cloud-like texture.

Japanese Cotton Cheesecake

Ingredients:

  • 250g cream cheese, softened
  • 50g unsalted butter
  • 100ml whole milk
  • 6 large eggs, separated
  • 140g granulated sugar (70g for the yolks, 70g for the whites)
  • 60g cake flour (or all-purpose flour)
  • 20g cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional)
  • A pinch of salt
  • Powdered sugar (for dusting, optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 320°F (160°C). Line a 9-inch (23 cm) round springform pan with parchment paper and wrap the outside with foil to prevent water from leaking in during baking. Prepare a water bath by filling a larger pan with hot water to place the springform pan inside.
  2. Melt the Cream Cheese Mixture: In a heatproof bowl, add the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until everything is melted and combined smoothly. Let it cool slightly.
  3. Yolks Mixture: In a separate bowl, whisk the egg yolks with 70g of sugar until pale and fluffy. Add the vanilla extract, lemon juice (if using), and salt, then fold in the cream cheese mixture. Sift the flour and cornstarch into the yolk mixture and mix until well combined.
  4. Whip the Egg Whites: In another bowl, whip the egg whites with a hand mixer until foamy. Gradually add the remaining 70g of sugar, and continue to whip until you reach soft, shiny peaks.
  5. Fold the Egg Whites: Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, fold in the rest of the egg whites in two additions, being careful not to deflate the batter.
  6. Pour and Bake: Pour the batter into the prepared pan. Place the pan inside the larger pan with the hot water bath, ensuring the water reaches about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  7. Cool in the Oven: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to prevent it from deflating too quickly. Then remove it from the oven and let it cool completely on a wire rack.
  8. Dust and Serve: Dust the top with powdered sugar if desired. Serve chilled or at room temperature for a light, airy cheesecake experience.

This Japanese Cotton Cheesecake is known for its delicate texture and mild sweetness, making it a perfect dessert for any occasion!