Japanese Cotton Cheesecake Recipe

Discover the art of making Fluffy Japanese Cotton Cheesecake with this comprehensive guide. This light and airy dessert combines the best of cheesecake and soufflé, offering a melt-in-your-mouth experience. Learn essential techniques and tips, from accurate measurements to the perfect baking methods, to achieve that dreamy fluffiness. Impress your friends and family with this stunning treat! #JapaneseCheesecake #Dessert #Baking #FluffyCheesecake #YummyTreats #CulinaryArt #HomeBaking

Print Recipe Pin Recipe

Ingredients

8 oz (225g) cream cheese, softened

1/2 cup (120ml) whole milk

1/4 cup (50g) granulated sugar (plus extra for egg whites)

3 large eggs, separated

2 tablespoons (30g) unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup (65g) cake flour

1 tablespoon (10g) cornstarch

A pinch of salt

1/4 teaspoon cream of tartar

Powdered sugar (for dusting)

Instructions

Preheat your oven to 320°F (160°C). Prepare a 9-inch round springform pan by greasing it lightly and lining the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

In a medium saucepan, combine the cream cheese, milk, and granulated sugar. Heat over low heat, stirring constantly until the cream cheese is fully melted and smooth. Remove from heat and let it cool slightly.

In a large mixing bowl, whisk the egg yolks, melted butter, and vanilla extract until combined. Slowly pour the cream cheese mixture into the egg yolk mixture, whisking continuously until smooth.

Sift the cake flour, cornstarch, and salt into the mixture, then mix gently until there are no lumps.

In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating, gradually adding the extra granulated sugar until stiff peaks form.

Carefully fold the beaten egg whites into the cream cheese batter in three additions. Be gentle to retain as much air as possible.

Pour the combined batter into the prepared springform pan. Place this pan into a larger baking dish and fill the outer dish with boiling water until it reaches halfway up the sides of the springform pan.

Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and the cheesecake jiggles slightly in the center.

Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 30 minutes. This prevents cracking. Then, remove the cheesecake from the oven and let it cool to room temperature.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture. Before serving, dust the top with powdered sugar and slice into pieces.

Enjoy the light, fluffy delight of Japanese Cotton Cheesecake!

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8 slices