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Japanese Cotton Cheesecake

A fluffy and delicate cheesecake that boasts a cloudlike texture, perfect for afternoon tea or as a delightful dessert.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: Japanese
Keyword: Baking, cheesecake, Fluffy Cheesecake, Japanese Cotton Cheesecake, Japanese Desserts
Servings: 8 servings
Calories: 220kcal

Ingredients

For the cheesecake batter

  • 6 large Eggs, separated Room temperature for better whipping
  • 8 oz Cream cheese, softened Allows for easier mixing
  • 1/2 cup Milk Adds moisture
  • 2 tbsp Butter, melted For added tenderness
  • 1 cup Cake flour, sifted Ensures a delicate crumb
  • 3/4 cup Granulated sugar, divided To stabilize meringue and sweeten

Instructions

Preparation

  • Preheat the oven to 320°F (160°C) and prepare a round cake pan by lining it with parchment paper.
  • In a large mixing bowl, whisk together the softened cream cheese, milk, and melted butter until smooth.
  • Stir in the egg yolks and half of the sugar until well combined, then add the sifted cake flour and mix until there are no lumps.
  • In a separate bowl, whip the egg whites, gradually adding the remaining sugar, until soft to medium peaks form.
  • Gently fold the meringue into the batter in three additions, being careful not to deflate the mixture.
  • Pour the batter into the prepared cake pan.

Baking

  • Prepare a water bath by placing the cake pan in a larger pan filled with hot water.
  • Bake for 60 minutes, or until the cheesecake is set and the top is lightly golden.
  • Turn off the oven and let the cheesecake cool inside with the door slightly open for about 10-15 minutes to prevent collapsing from temperature shock.

Notes

For flavor variations, consider adding lemon zest, vanilla, or matcha powder. For best results, use warm knives to slice for clean edges.