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Japanese Cotton Cheesecake

Japanese Cotton Cheesecake: The Best Soft and Fluffy Delight

This Japanese Cotton Cheesecake is a light, fluffy treat that melts in your mouth, perfect for cheesecake lovers.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine Japanese
Servings 8 slices
Calories 224 kcal

Equipment

  • Kitchen Scale
  • Mixing Bowls
  • Fine Mesh Sieve
  • 6 Inch Baking Pan
  • Electric Hand Mixer

Ingredients
  

  • 0.25 cups cake flour (30 g)
  • 2 tablespoons cornstarch (20 g)
  • 0.75 cups cream cheese *full fat brick (180 g)*
  • 2 tablespoons unsalted butter *room temperature (30 g)*
  • 3.5 tablespoons milk *full fat (50 g)*
  • 3 large egg yolks *room temperature*
  • 0.5 teaspoons vanilla extract (2 g)
  • 3 large egg whites *room temperature*
  • 0.33 cups granulated sugar (70 g)
  • 0.5 teaspoons lemon juice (2 g)
  • powdered sugar *garnish*

Instructions
 

  • Preheat your oven to 300°F and line the bottom and sides of your 6 inch round baking pan with parchment paper.
  • Fill a small saucepan with water halfway and then bring it to a boil. In a mixing bowl that fits on top of the saucepan, add the cream cheese, butter and milk. Whisk until melted and fully combined and reaches about 130°F (55°C).
  • Remove the cream cheese bowl from the heat and whisk in the egg yolks and vanilla until combined.
  • Using a fine mesh sieve, sift in the cake flour and cornstarch. Whisk until smooth, then pour the batter through the fine mesh sieve to remove any lumps.
  • In a large mixing bowl, add the egg whites and lemon juice. Beat the egg whites on high until white and frothy. Gradually add in ⅓ of the sugar in batches while mixing until medium soft peaks form.
  • Mix ⅓ of the meringue into the egg batter until combined and smooth.
  • Gently pour in the egg batter into the meringue and carefully fold until just combined.
  • Pour the batter into the lined baking pan, dropping it from about 5 inches to pop large air bubbles. Place the pan into a larger deep baking tray filled with 1-2 cm of hot boiling water.
  • Bake in the oven at 300°F (150°C) for 30 minutes, then lower to 230°F (110°C) for another 30 minutes. Increase to 275°F (135°C) for 13-15 minutes, keeping an eye on it.
  • Once done, leave the cake in the oven for about 15 minutes with the door cracked. Remove the water bath and let it sit for another 15 minutes before cooling completely on a rack. Sift powdered sugar on top.

Notes

Ensure to whip the egg whites to medium-soft peaks for the best texture. Bake in a hot water bath to prevent cracking. Let the cheesecake remain in the oven after baking to avoid temperature shock.

Nutrition

Serving: 1sliceCalories: 224kcalCarbohydrates: 25gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 116mgSodium: 324mgPotassium: 191mgFiber: 1gSugar: 17gVitamin A: 321IUVitamin C: 1mgCalcium: 158mgIron: 1mg
Keyword Dessert Recipes, fluffy cheesecake, Japanese Cotton Cheesecake, Japanese dessert, soft cheesecake
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