Description
Japanese Cotton Cheesecake is a light, airy, and cloud-like dessert that melts in your mouth. Unlike dense New York–style cheesecake, this Asian-inspired version balances creaminess with fluffiness, offering a subtly sweet and elegant treat perfect for tea time, gatherings, or an impressive yet approachable homemade dessert.
Ingredients
-
6 oz (170 g) cream cheese, softened
-
2 oz (60 g) unsalted butter
-
3 oz (90 ml) milk
-
6 large eggs, separated
-
½ cup (100 g) granulated sugar
-
¾ cup (90 g) cake flour
-
1 tsp (5 ml) vanilla extract
-
½ tsp (2 g) cream of tartar (optional)
-
Powdered sugar, for garnish
Instructions
-
Prepare pan – Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment and wrap the outside with foil to protect against leaks.
-
Melt cheese mixture – In a double boiler, melt cream cheese, butter, and milk until smooth. Remove from heat and cool slightly.
-
Make yolk batter – Whisk in egg yolks one at a time. Sift in cake flour and fold gently. Stir in vanilla.
-
Whip egg whites – Beat egg whites (with cream of tartar if using) until foamy. Gradually add sugar and whip until stiff peaks form.
-
Combine – Fold egg whites into yolk batter in three batches, keeping mixture airy.
-
Bake – Pour batter into prepared pan. Place the pan in a larger dish, fill with hot water halfway up the sides, and bake for 50–60 minutes until golden and set.
-
Cool – Leave cheesecake in oven with door ajar for 15 minutes, then cool completely before removing from pan.
-
Serve – Dust with powdered sugar and garnish with fruit if desired.
Notes
Use room-temperature ingredients for a smooth, lump-free batter.
Don’t overmix—fold gently to maintain airiness.
A water bath is essential for preventing cracks and keeping the cake moist.
Cool gradually to avoid collapse.
Flavors like lemon zest or matcha can be added for variation.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking (water bath)
- Cuisine: Japanese