Print

Japanese Cotton Cheesecake

Japanese Cotton Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Japanese Cotton Cheesecake is a delicate and fluffy dessert that combines the best of traditional cheesecake with a soufflé-like texture. This delightful treat is perfect for any occasion, whether it’s a family gathering or a casual evening at home. With its melt-in-your-mouth flavor and airy structure, this cheesecake will surely impress your guests. Plus, it’s easy to make, allowing even beginner bakers to create a stunning dessert that tastes as good as it looks. Serve it plain or pair it with fresh fruits and whipped cream for an added touch of sweetness.

Ingredients

Scale
  • 1/4 cup (30 g) cake flour
  • 2 tablespoon (20 g) cornstarch
  • 3/4 cup (180 g) cream cheese (full fat brick)
  • 2 tablespoon (30 g) unsalted butter (room temperature)
  • 3 1/2 tablespoon (50 g) milk (full fat)
  • 3 large egg yolks (room temperature)
  • 1/2 teaspoon (2 g) vanilla extract
  • 3 large egg whites (room temperature)
  • 1/3 cup (70 g) granulated sugar
  • 1/2 teaspoon (2 g) lemon juice
  • powdered sugar for garnish

Instructions

  1. Preheat the oven to 300°F (150°C) and line a 6-inch round baking pan with parchment paper.
  2. In a heatproof bowl over simmering water, melt together cream cheese, butter, and milk until combined.
  3. Remove from heat and whisk in egg yolks and vanilla extract.
  4. Sift in cake flour and cornstarch; mix until smooth.
  5. For the meringue, beat egg whites with lemon juice until frothy; gradually add sugar until soft peaks form.
  6. Gently fold one-third of the meringue into the batter, then combine the remaining meringue carefully.
  7. Pour the batter into the prepared pan and place it in a larger tray with hot water (water bath).
  8. Bake for 30 minutes at 300°F (150°C), then lower to 230°F (110°C) for another 30 minutes before finally increasing to 275°F (135°C) for 13-15 minutes.
  9. Turn off the oven and let the cheesecake cool inside for 15 minutes before transferring it to cool completely on a rack.
  10. Dust with powdered sugar before serving.

Nutrition

Find it online: https://recipesbypenelope.com/japanese-cotton-cheesecake/