Description

Japanese Cotton Cheesecake is a fluffy, airy dessert that melts in your mouth, combining the richness of cream cheese with lightness of a sponge cake.

Ingredients

Scale

¼ cup (30 g) cake flour

2 tablespoon (20 g) cornstarch

¾ cup (180 g) cream cheese full fat brick

2 tablespoon (30 g) unsalted butter room temperature

3 ½ tablespoon (50 g) milk full fat

3 large egg yolks room temperature

½ teaspoon (2 g) vanilla extract

3 large egg whites room temperature

⅓ cup (70 g) granulated sugar

½ teaspoon (2 g) lemon juice

powdered sugar garnish

Instructions

Preheat your oven to 320°F (160°C) and prepare a round cake pan with parchment paper.
In a bowl, sift together the cake flour and cornstarch; set aside.
In another bowl, cream together the cream cheese and butter until smooth.
Add the milk, egg yolks, and vanilla extract to the cream cheese mixture and mix until combined.
Gradually fold in the sifted flour mixture until fully incorporated.
In a separate bowl, whip the egg whites until frothy, then gradually add the sugar and lemon juice, whisking until stiff peaks form.
Gently fold the egg whites into the batter in three additions until no streaks remain.
Pour the batter into the prepared cake pan and tap gently to remove air bubbles.
Bake in a water bath for 30 minutes or until the top is lightly golden.
Allow to cool completely, then dust with powdered sugar before serving.

Notes

Ensure all ingredients are at room temperature for the best results. Use a water bath to prevent the cheesecake from cracking.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 10 g
Sodium: 120 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 95 mg

Keywords: Japanese Cotton Cheesecake, fluffy cheesecake, dessert, cream cheese