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Japanese Cotton Cheesecake

Melt-in-Your-Mouth Japanese Cotton Cheesecake Delight

Discover the enchanting Japanese Cotton Cheesecake, a light dessert with an ethereal texture that melts in your mouth.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cake Flour Provides structure and lightness; substitute with all-purpose flour for similar results.
  • 2 tablespoons Cornstarch Creates a tender texture; can be omitted for a denser cake.
  • 8 ounces Cream Cheese (full-fat brick) Main flavor and creamy base; avoid low-fat varieties.
  • 2 tablespoons Unsalted Butter Adds richness; can be replaced with margarine.
  • 1/2 cup Full-Fat Milk Contributes moisture; alternatives like almond milk could change texture.
  • 4 large Egg Yolks (room temperature) Provide richness and color; substitutes not recommended.
  • 1 teaspoon Vanilla Extract Enhances flavor; opt for pure extract for best results.
  • 4 large Egg Whites (room temperature) Creates light and fluffy structure; must be fresh.
  • 1/4 cup Granulated Sugar Sweetens and stabilizes egg whites; consistency may vary with substitutes.
  • 1/2 teaspoon Lemon Juice Enhances flavor; vinegar can be used as a substitute.
Optional Toppings
  • Powdered Sugar (for dusting) Adds visual appeal; omit if preferred.

Equipment

  • electric mixer
  • 7-inch round cake pan
  • Aluminum foil
  • Parchment Paper
  • Spatula
  • Wire rack
  • Roasting pan

Method
 

Directions
  1. Preheat your oven to 320°F (160°C). Line the bottom of a 7-inch round cake pan with parchment paper and wrap the outside with aluminum foil to create a water bath.
  2. In a large mixing bowl, beat together cream cheese and unsalted butter until smooth. Gradually add milk and vanilla extract, mixing until combined.
  3. Add egg yolks one at a time, ensuring each yolk is incorporated before adding the next.
  4. In a separate bowl, sift together cake flour and cornstarch. Gently fold the dry ingredients into the batter until combined.
  5. In a clean bowl, beat egg whites until frothy. Gradually add sugar and lemon juice, and whip until stiff peaks form.
  6. Fold one-third of the meringue into the batter gently. Repeat with the remaining meringue in two batches.
  7. Pour the batter into the prepared pan and bake in the water bath for 50-60 minutes until golden brown and slightly jiggly.
  8. After baking, turn off the oven and leave the cheesecake inside for 15-20 minutes with the door ajar. Allow it to cool on a wire rack before chilling.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 100mgSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Be gentle when folding meringue; the water bath is essential for preventing cracks and ensuring even cooking. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

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