Japanese Cotton Cheesecake Recipe

Before you begin mixing ingredients, it’s crucial to prepare your workspace and equipment. Start by preheating your oven to 320°F (160°C). This step is essential, as an adequately preheated oven ensures even baking and helps the cake rise properly.

Indulge in the delight of Fluffy Japanese Cotton Cheesecake! This light and airy dessert is a perfect blend of creamy richness and cloud-like texture, making it a favorite for any occasion. With just a few quality ingredients like cream cheese, eggs, and light cake flour, you can create this showstopper. Serve it plain or with fresh fruits for added elegance. Try it and experience the sweetness of Japanese culinary art! #Cheesecake #Baking #Dessert #JapaneseCottonCheesecake #FluffyDesserts #SweetTreats

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Ingredients

200g cream cheese, softened

50g unsalted butter

120ml milk

4 large eggs, separated

100g granulated sugar, divided

60g all-purpose flour

20g cornstarch

1/2 teaspoon baking powder

1 teaspoon vanilla extract

A pinch of salt

Powdered sugar, for dusting (optional)

Instructions

Preparation: Preheat your oven to 160°C (320°F). Line an 8-inch round cake pan with parchment paper and wrap the outside of the pan with aluminum foil to prevent water from entering during baking.

Cream Cheese Mixture: In a medium saucepan over low heat, melt the cream cheese and butter with the milk, stirring continuously until smooth. Remove from heat and let cool slightly.

Egg Yolks: In a mixing bowl, whisk together the egg yolks, half of the granulated sugar (50g), and vanilla extract until pale and fluffy. Add the cooled cream cheese mixture and mix until well combined.

Dry Ingredients: Sift together the flour, cornstarch, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until no lumps remain.

Egg Whites: In a clean mixing bowl, whip the egg whites until foamy, then gradually add the remaining granulated sugar (50g), continuing to whip until stiff peaks form. This should take about 5 minutes.

Combine Mixtures: Gently fold the whipped egg whites into the cream cheese batter in three parts. Be careful not to deflate the mixture, as you want to keep it airy and light.

Prepare Water Bath: Pour the batter into the prepared cake pan. Place the pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan.

Bake: Bake in the preheated oven for approximately 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.

Cool Down: Once baked, turn off the oven and leave the cheesecake inside for about 30 minutes with the door slightly ajar. This gentle cooling helps prevent cracks.

Chill: Remove the cheesecake from the oven and let it cool down to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Serve: Carefully remove the cheesecake from the pan, dust with powdered sugar if desired, and slice it into wedges. Enjoy the light and fluffy texture!

Prep Time: 30 minutes | Total Time: 2 hours (plus chilling) | Servings: 8 slices