Japanese Cotton Cheesecake

Introduction

Cheesecake lovers are often divided between the rich creaminess of New York cheesecake and the lightness of sponge cakes. Japanese Cotton Cheesecake beautifully combines the best of both worlds. Known for its airy, souffle-like texture, this cheesecake is delicate, fluffy, and subtly sweet, with a melt-in-your-mouth feel. It’s perfect for those who want a lighter dessert that still satisfies the craving for something creamy and indulgent. Popular in Japan and around the world, this cheesecake has become a favorite for special occasions and everyday tea-time treats.

Ingredients

• 250 g (9 oz) cream cheese, softened

• 50 g (¼ cup) unsalted butter

• 100 ml (½ cup) milk

• 6 large eggs, separated

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• 140 g (¾ cup) granulated sugar (divided)

• 60 g (½ cup) cake flour (or all-purpose flour, sifted)

• 20 g (3 tbsp) cornstarch

• 1 tsp lemon juice

• 1 tsp vanilla extract

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• Pinch of salt

• Powdered sugar, for dusting

Instructions

1. Prepare the Pan and Oven

   • Preheat oven to 320°F (160°C). Grease a round 8-inch (20 cm) cake pan and line the bottom with parchment paper.

   • Wrap the outside of the pan with foil to prevent water from seeping in during baking.

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2. Melt and Mix the Base

   • In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler until smooth.

   • Remove from heat, let cool slightly, then whisk in egg yolks, vanilla, and lemon juice.

   • Sift in flour and cornstarch, mixing until smooth with no lumps.

3. Whip the Egg Whites

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   • In a clean bowl, beat egg whites with a pinch of salt until foamy.

   • Gradually add sugar (in 3 parts) while beating until soft peaks form.

4. Combine the Mixtures

   • Gently fold the egg white meringue into the cream cheese mixture in three parts, being careful not to deflate the batter.

5. Bake with Water Bath

   • Pour the batter into the prepared pan. Place the pan inside a larger baking dish filled with hot water (about 1 inch deep).

   • Bake for 60–70 minutes, until the top is golden brown and the cake is set but still slightly jiggly in the center.

6. Cool and Serve

   • Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes to prevent cracking.

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   • Remove, let cool completely, and dust with powdered sugar before serving.

Conclusion

Japanese Cotton Cheesecake is a dessert that brings together elegance, lightness, and a delicate sweetness. Its cloud-like texture makes it stand out from traditional cheesecakes, and every bite simply melts on the tongue. Whether served plain, with a dusting of powdered sugar, or alongside fresh fruit and whipped cream, this cheesecake is sure to impress guests and delight your family. It’s a true example of how simple ingredients can create an extraordinary dessert experience.