Description
A light and fluffy Japanese cotton cheesecake with a delicate airy texture, creamy flavor, and soft golden top. This melt-in-your-mouth dessert is gently sweet and perfect for tea time or special occasions.
Ingredients
Scale
- 250 g cream cheese, softened
- 60 g unsalted butter
- 100 ml whole milk
- 60 g cake flour
- 20 g cornstarch
- 6 large eggs, separated
- 140 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 pinch salt
Instructions
- Preheat oven to 320°F (160°C). Line the bottom of a 7 inch springform pan with parchment paper and wrap the outside with foil.
- In a heatproof bowl, combine cream cheese, butter, and milk over simmering water. Stir until smooth.
- Remove from heat and whisk in egg yolks, vanilla extract, cake flour, cornstarch, and salt until silky.
- In a separate bowl, whip egg whites with lemon juice until foamy. Gradually add sugar and beat until soft glossy peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in batches.
- Pour batter into the prepared pan.
- Place the pan into a larger roasting pan and fill halfway with hot water.
- Bake for 65 minutes until lightly golden and slightly jiggly in the center.
- Turn off oven and leave cheesecake inside with the door slightly open for 15 minutes.
- Cool completely, chill, then slice and serve.
Notes
- Use room temperature eggs for better volume.
- Do not overmix the batter or the texture may become dense.
- A water bath helps prevent cracking and keeps the cake moist.
- Chill before slicing for the cleanest cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 145 mg
Keywords: Japanese cotton cheesecake, fluffy cheesecake, soufflé cheesecake, Japanese dessert, airy cheesecake, soft cheesecake