Japanese Cotton Cheesecake

Why Make This Recipe

Japanese Cotton Cheesecake is a delightful dessert that combines the fluffiness of a souffle and the creaminess of a classic cheesecake. Its light texture and rich flavor make it a favorite among those who enjoy a sweet treat that isn’t overly heavy. This cheesecake is perfect for special occasions or just as a cozy dessert at home.

How to Make Japanese Cotton Cheesecake

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 1/2 cup whole milk
• 3 tbsp unsalted butter, melted
• 1/2 cup all-purpose flour, sifted
• Powdered sugar for dusting

Directions:

1. Preheat your oven to 320°F (160°C). Line a round cake pan with parchment paper and lightly grease the sides.
2. In a mixing bowl, whisk together the softened cream cheese and melted butter until smooth. Gradually add the sugar until fully combined.
3. Beat in the egg yolks one at a time. In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the cream cheese mixture.
4. Sift in the flour and mix with the milk until smooth; be careful not to overmix.
5. Pour the batter into the prepared pan, which should be placed inside a larger dish filled with hot water (this creates a water bath). Bake for about 60 minutes until set but slightly jiggly.
6. Cool in the oven with the door ajar for one hour before removing from the pan. Dust with powdered sugar and serve chilled or at room temperature.

How to Serve Japanese Cotton Cheesecake

You can serve Japanese Cotton Cheesecake plain or add a sprinkle of powdered sugar on top for a touch of sweetness. It pairs well with fresh fruits like berries or a drizzle of chocolate sauce for added flavor. Enjoy it with a cup of tea or coffee for a perfect afternoon treat!

How to Store Japanese Cotton Cheesecake

To store leftover cheesecake, place it in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. You can also freeze it if you want to keep it for longer. Just be sure to wrap it tightly with plastic wrap and place it in a freezer-safe container.

Tips to Make Japanese Cotton Cheesecake

• Make sure to soften the cream cheese before mixing for a smoother batter.
• Don’t overmix the batter once you add the flour; this will help keep the cake light.
• Be careful when folding the egg whites; you want to keep as much air in the mixture as possible.

Variation

You can add flavorings to the cheesecake, such as lemon zest or vanilla extract, to personalize it to your taste. Some people also enjoy adding a fruit puree to the batter for extra flavor.

FAQs

Can I use low-fat cream cheese?
Using low-fat cream cheese may change the texture of the cheesecake. It might not be as fluffy, but you can give it a try for a lighter version.

Can I make this cheesecake ahead of time?
Yes, you can make it a day or two in advance. Just store it in the refrigerator and serve it chilled.

Why is my cheesecake not fluffy?
If your cheesecake isn’t fluffy, it might be due to overmixing the batter or not whipping the egg whites enough. Make sure to follow the steps carefully for the best results.

Japanese Cotton Cheesecake

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A delightful dessert combining fluffiness and creaminess, perfect for special occasions or as a cozy treat at home.

• Total Time: 80 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 1/2 cup whole milk
• 3 tbsp unsalted butter, melted
• 1/2 cup all-purpose flour, sifted
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 320°F (160°C). Line a round cake pan with parchment paper and lightly grease the sides.
2. In a mixing bowl, whisk together the softened cream cheese and melted butter until smooth. Gradually add the sugar until fully combined.
3. Beat in the egg yolks one at a time.
4. In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the cream cheese mixture.
5. Sift in the flour and mix with the milk until smooth, being careful not to overmix.
6. Pour the batter into the prepared pan, which should be placed inside a larger dish filled with hot water (this creates a water bath). Bake for about 60 minutes until set but slightly jiggly.
7. Cool in the oven with the door ajar for one hour before removing from the pan. Dust with powdered sugar and serve chilled or at room temperature.

Notes

Serve plain or with fresh fruits like berries or a drizzle of chocolate sauce. Store in an airtight container in the refrigerator for 2-3 days or freeze for longer storage.

• Author: nevaeh-hall
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 10g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 90mg