Japanese Cotton Cheesecake Recipe

Description

Japanese Cotton Cheesecake is a light, fluffy, and jiggly cheesecake with a melt-in-your-mouth texture. Unlike traditional dense cheesecakes, this version incorporates whipped egg whites to create an airy consistency. It’s mildly sweet, slightly tangy, and perfect for those who love delicate, soufflé-like desserts.

Ingredients

For the Batter:

• 140g (5 oz) cream cheese
• 40g (3 tbsp) unsalted butter
• 50ml (3 tbsp) milk
• 3 egg yolks
• 1 tsp vanilla extract
• 30g (¼ cup) cake flour (or all-purpose flour)
• 10g (1 tbsp) cornstarch
• ½ tsp lemon juice

For the Meringue:

• 3 egg whites
• 80g (⅓ cup) granulated sugar
• ¼ tsp cream of tartar (optional, for stability)

Instructions

Step 1: Prepare the Ingredients

1. Preheat oven to 150°C (300°F).
2. Line the bottom and sides of a 6-inch (15 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in.
3. Prepare a hot water bath by placing a baking tray with about 1 inch of hot water inside the oven.

Step 2: Make the Batter

4. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth.
5. Remove from heat and let it cool slightly. Then, whisk in egg yolks, vanilla extract, flour, cornstarch, and lemon juice until well combined.

Step 3: Make the Meringue

6. In a clean bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar and continue beating until soft peaks form.

Step 4: Fold and Bake

7. Gently fold ⅓ of the meringue into the batter using a spatula. Repeat with the remaining meringue in two batches, folding until just combined.
8. Pour the batter into the prepared pan and tap it lightly to remove air bubbles.
9. Place the pan into the hot water bath and bake for 60–70 minutes.

Step 5: Cool and Serve

10. Once baked, turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
11. Remove from the oven, let it cool completely, and refrigerate before serving for the best texture.

Notes & Tips

• Use room temperature eggs for better volume in the meringue.
• Cake flour is preferred as it gives a lighter texture. If using all-purpose flour, sift it well.
• Baking in a water bath ensures even cooking and prevents cracking.
• Cool gradually to avoid shrinking and collapsing.

Servings & Nutritional Info

Servings: 6 slices
Per Serving (Approximate):

• Calories: 180 kcal
• Carbohydrates: 18g
• Protein: 5g
• Fat: 10g
• Sugar: 12g

Benefits of Japanese Cotton Cheesecake

✅ Lower in sugar than traditional cheesecakes
✅ Light and fluffy texture makes it easy to digest
✅ Less fat due to minimal use of cream cheese and butter
✅ Perfect for special occasions without being too heavy

Q&A Section

1. Why did my cheesecake crack?

Cracks occur due to overbeating the meringue or sudden temperature changes. Always bake with a water bath and cool the cake gradually.

2. Can I use a different pan size?

Yes, but adjust baking time. A larger pan may require less baking time, while a smaller pan may take longer.

3. How do I store Japanese Cotton Cheesecake?

Store in an airtight container in the fridge for up to 3 days. It tastes best after chilling for a few hours.

4. Can I freeze it?

Yes! Wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge before eating.

5. What toppings go well with it?

• Powdered sugar
• Fresh berries
• Whipped cream
• A drizzle of honey or fruit sauce
• Would you like any modifications to the recipe? 😊