Japanese Cotton Cheesecake – Soft & Fluffy
This Japanese cotton cheesecake is light, airy, and melts in your mouth. It’s softer than traditional cheesecake and has a delicate, jiggly texture like a cloud.
Ingredients
- 250 g cream cheese (softened)
- 50 g unsalted butter
- 100 ml milk
- 6 eggs (separate yolks and whites)
- 60 g flour
- 20 g cornstarch
- 120 g sugar
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon lemon juice (optional)
👨🍳 Instructions
First, prepare a bowl and add the cream cheese, butter, and milk. Heat gently using a double boiler or microwave, then mix until smooth and creamy with no lumps. Let the mixture cool slightly.
Next, add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract if you are using it.
Sift the flour and cornstarch together, then add them to the mixture. Mix until you get a smooth, silky batter.
In a separate bowl, beat the egg whites until they become foamy. Gradually add the sugar while continuing to beat. Keep beating until soft peaks form. The texture should be light and slightly firm but not stiff.
Now, take one-third of the whipped egg whites and mix it into the batter to lighten it. Then gently fold in the remaining egg whites using a spatula. Be careful not to overmix, as this helps keep the cake fluffy.
Prepare your cake pan by lining it with parchment paper. Wrap the outside of the pan with foil to prevent water from entering during baking.
Pour the batter into the pan. Place the pan into a larger baking tray and add hot water into the tray to create a water bath.
Bake in a preheated oven at 150°C for about 60 to 70 minutes.
Once baked, turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Then remove it and allow it to cool completely before serving.
✅ Final Result
You will get a soft, airy, and jiggly cheesecake that is lightly sweet and incredibly smooth. Dust with powdered sugar before serving if desired.