Print

Japanese Cotton Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Japanese Cotton Cheesecake is a breathtakingly light and fluffy dessert that promises to impress at any gathering. This delightful soufflé-style cheesecake boasts a unique texture that melts in your mouth, offering a subtle sweetness perfect for any occasion—from birthday celebrations to cozy dinners. With simple ingredients and easy-to-follow steps, you can create a stunning centerpiece for your dessert table that will leave everyone reaching for seconds.

Ingredients

Scale
  • 1/4 cup cake flour
  • 2 tablespoons cornstarch
  • 3/4 cup cream cheese
  • 2 tablespoons unsalted butter
  • 3 1/2 tablespoons milk
  • 3 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 3 large egg whites
  • 1/3 cup granulated sugar
  • 1/2 teaspoon lemon juice
  • Powdered sugar (for garnish)

Instructions

  1. Preheat oven to 300°F (150°C). Line a 6-inch round baking pan with parchment paper.
  2. Melt the cream cheese, butter, and milk over a double boiler until combined. Remove from heat and whisk in egg yolks and vanilla.
  3. Sift in cake flour and cornstarch, whisking until smooth.
  4. In another bowl, beat egg whites with lemon juice until foamy. Gradually add sugar, beating until medium soft peaks form.
  5. Gently fold one-third of the meringue into the batter, then fold in the remaining meringue until just combined.
  6. Pour batter into the prepared pan and place in a larger tray with hot water (water bath).
  7. Bake at 300°F for 30 minutes, then reduce to 230°F for another 30 minutes, followed by increasing to 275°F for an additional 13-15 minutes.
  8. Cool gradually in the oven before transferring to a rack. Dust with powdered sugar before serving.

Nutrition

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