Japanese Cotton Cheesecake
Ultra-fluffy, cloud-like, and delicately creamy, this Japanese cheesecake is a dream for anyone who loves light and airy desserts.
- 📏 Pan: 20 cm springform pan
- 🔥 Oven: 150 °C
- ⏱ Total baking time: 60–70 minutes
📝 Ingredients
- 100 ml milk
- 6 eggs (separated)
- 70 g all-purpose flour
- 20 g cornstarch
- 250 g cream cheese (at room temperature)
- 50 g unsalted butter
- 1 tsp vanilla extract
- 100 g sugar
- ½ tsp cream of tartar or a few drops of lemon juice
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the pan
Preheat your oven to 150 °C. Grease and line the base and sides of the springform pan with parchment paper. Wrap the base with aluminum foil to prevent leaks during the water bath.
2️⃣ Cream Cheese Base
Over low heat, melt the cream cheese with the butter and milk until smooth and fully combined. Let it cool slightly, then mix in the egg yolks and vanilla extract. Sift in the flour and cornstarch, folding gently until incorporated.
3️⃣ Whip the Egg Whites
In a clean bowl, whisk the egg whites with cream of tartar or lemon juice. Once foamy, gradually add the sugar, whisking until soft, glossy peaks form. The meringue should be firm but not dry.
4️⃣ Gently Fold In
Fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions to preserve the airiness.
5️⃣ Bake in a Water Bath
Pour the batter into the prepared pan and place it in a larger baking dish filled with hot water. Bake for 60–70 minutes, until the center is firm but still slightly wobbly.
6️⃣ Proper Cooling
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Remove from the oven and let it cool completely on a wire rack before unmolding to prevent sinking.
This Japanese Cotton Cheesecake is soft, airy, and delightfully creamy—perfect for a light dessert that melts in your mouth.
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