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Japanese Cotton Cheesecake

A delightful dessert combining a creamy cheesecake consistency with a fluffy texture reminiscent of sponge cake, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Sweet
Cuisine Japanese
Servings 8 servings
Calories 240 kcal

Ingredients
  

For the cheesecake

  • 200 grams Cream cheese Ensure it's at room temperature for better blending.
  • 60 ml Milk Use whole milk for creaminess.
  • 100 grams Granulated sugar Divided into two parts for egg yolks and egg whites.
  • 4 pieces Egg yolks To create a rich custard base.
  • 40 grams Cake flour Sifted for best results.
  • 1 pinch Salt Enhances flavor.
  • 4 pieces Egg whites For volume and fluffiness.
  • 1 teaspoon Cream of tartar Stabilizes egg whites.
  • powdered sugar Powdered sugar (for dusting) To add an elegant finish.

Instructions
 

Preparation

  • Preheat the oven to 320°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
  • In a medium saucepan, melt the cream cheese and milk together over low heat, stirring until smooth. Allow to cool slightly.
  • In a separate bowl, whisk together the egg yolks and half of the sugar until light and creamy. Combine this mixture with the cooled cream cheese mixture.
  • Sift in the cake flour and salt, mixing gently until there are no traces of flour.
  • In another bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining sugar while beating until stiff peaks form.
  • Gently fold the egg whites into the cream cheese batter in three additions until no white streaks remain.
  • Pour the batter into the prepared cake pan and create a water bath by placing it into a larger pan filled with water.

Baking

  • Bake the cheesecake for about 60 minutes, or until set and golden on top.
  • Remove from the oven, let cool in the pan for a few minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Notes

Ensure all ingredients are at room temperature. Pay special attention to the folding technique to maintain air in the batter. Store in the refrigerator for 3 to 4 days or freeze for up to a month.
Keyword Dessert Recipe, Easy Baking, Fluffy Cheesecake, Japanese Cotton Cheesecake, Light Dessert