Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

Introduction

Light as air, gently sweet, and delicately creamy — the Japanese Cotton Cheesecake is a true masterpiece of texture and flavor. Unlike traditional cheesecakes, which are dense and rich, this version is soft, fluffy, and almost cloud-like. It combines the richness of cream cheese with the lightness of a soufflé, creating a dessert that melts in your mouth with every bite. This cake is perfect for special occasions or as a delightful afternoon treat with tea or coffee. It may look elegant, but with the right steps, anyone can make it at home.

Ingredients

For the Batter:

• 8 oz (225 g) cream cheese, softened

• 4 tablespoons (60 g) unsalted butter, softened

• ½ cup (120 mL) milk

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• 6 large eggs, separated

• ¾ cup (90 g) cake flour (or ¾ cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch)

• 2 tablespoons (15 g) cornstarch

• ¾ cup (150 g) granulated sugar

• 1 teaspoon lemon juice

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• 1 teaspoon vanilla extract

• ¼ teaspoon cream of tartar or a pinch of salt

Directions

1. Prepare the Pan and Oven
   Preheat the oven to 325°F (160°C). Grease the bottom and sides of an 8-inch (20 cm) round springform pan and line it with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking in during the water bath.

2. Make the Cream Cheese Base
   In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir gently until everything melts together into a smooth, creamy mixture. Remove from heat and let it cool slightly.

3. Add the Dry Ingredients
   Sift in the flour and cornstarch, whisking until smooth and lump-free. Add the egg yolks, vanilla extract, and lemon juice. Mix well until you get a silky, thick batter.

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4. Whip the Egg Whites
   In a separate clean bowl, beat the egg whites with cream of tartar (or salt) until foamy. Gradually add sugar, one tablespoon at a time, while continuing to beat until soft, glossy peaks form. The meringue should hold its shape but still look smooth and shiny.

5. Combine the Mixtures
   Gently fold one-third of the meringue into the cream cheese batter using a spatula. Repeat with the remaining meringue, folding carefully to avoid deflating the mixture. The goal is to keep as much air as possible for that fluffy, cloud-like texture.

6. Bake in a Water Bath
   Pour the batter into the prepared pan. Tap lightly to remove any large air bubbles. Place the pan inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the cheesecake pan.
   Bake for 60–70 minutes, or until the top is golden brown and the center is set. Turn off the oven and leave the cheesecake inside for another 10–15 minutes with the door slightly open.

7. Cool and Serve
   Remove the pan from the oven and let it cool completely at room temperature. Then transfer it to the refrigerator for at least 2 hours (or overnight) before slicing. The texture becomes even softer and more delicate when chilled.

Conclusion

The Japanese Cotton Cheesecake is a heavenly dessert that balances richness and lightness like no other. Its gentle sweetness, velvety texture, and delicate flavor make it irresistible. Whether you serve it plain or dusted with powdered sugar, this cake is a showstopper that delights everyone who takes a bite. It’s proof that sometimes, the simplest ingredients — when treated with care — can create something truly magical.