Description
Japanese cotton cheesecake is a light, fluffy, and airy dessert with a subtle cream cheese flavor and a melt-in-your-mouth texture. It’s less sweet and rich than classic cheesecake, making it perfect for celebrations or a cozy treat with tea.
Ingredients
- 8.8 oz (250g) full-fat cream cheese, room temperature
- 3.5 tbsp (50g) unsalted butter, softened
- 6.5 tbsp (100ml) whole milk, room temperature
- 6 large eggs, separated
- 1/2 cup (60g) cake flour, sifted
- 2.5 tbsp (20g) cornstarch, sifted
- 2/3 cup (120g) granulated sugar, divided
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside tightly with aluminum foil to prevent water from the bath seeping in. Preheat oven to 320°F (160°C).
- In a large bowl, combine cream cheese and butter. Microwave for 20-30 seconds or set over a bowl of hot water until softened but not melted. Whisk until smooth and lump-free. Add milk and whisk until fully incorporated.
- Whisk in egg yolks, one at a time, mixing well after each addition. Stir in vanilla extract and salt.
- Sift cake flour and cornstarch over the bowl. Gently fold into the cream cheese mixture until just combined. Do not overmix.
- In a clean, dry bowl, whip egg whites until foamy. Add lemon juice and beat until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form (about 5-7 minutes).
- Add one-third of the meringue to the cream cheese batter and mix gently to lighten. Carefully fold in the remaining meringue with a spatula using an under-and-over motion.
- Pour batter into the lined cake pan. Tap gently on the counter to release large air bubbles. Place the cake pan in a larger baking dish or roasting pan. Fill the outer pan with hot water to reach halfway up the cake pan sides.
- Bake at 320°F (160°C) for 25 minutes. Reduce temperature to 280°F (140°C) and bake for another 50-60 minutes, or until the top is lightly golden and the cake jiggles but feels set when gently touched.
- Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. Remove and cool completely at room temperature before unmolding.
- Slide a small knife around the parchment edges, lift the cake out, and peel off the paper. Slice with a warm, dry knife for neat pieces. Serve and enjoy!
Notes
Use room-temperature ingredients for best texture. Always fold meringue gently to avoid deflating the batter. Water bath is essential for a moist, crack-free cake. Cool gradually to prevent cracks. For gluten-free, substitute cake flour with a gluten-free blend plus 1 tsp xanthan gum. Dairy-free versions work with vegan cream cheese and plant-based milk. Store leftovers in the fridge for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 75-85 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 185
- Sugar: 12
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 19
- Protein: 5
Keywords: Japanese cotton cheesecake, fluffy cheesecake, airy cheesecake, jiggly cheesecake, light cheesecake, Asian dessert, birthday cake, holiday dessert, easy cheesecake, water bath cheesecake