Description
A cloud-like Japanese Cotton Cheesecake that’s light, soft, and delicately sweet. Perfectly golden on top and airy inside, it’s a melt-in-your-mouth treat that’s both elegant and comforting.
Ingredients
- Cream cheese: 250 g, softened to create a creamy, rich base
- Unsalted butter: 50 g, adds smoothness and subtle flavor
- Whole milk: 100 ml, enhances the creamy texture
- Egg yolks: 6 large, for structure and richness
- Cake flour: 60 g, gives a delicate crumb
- Cornstarch: 20 g, helps with stability and softness
- Egg whites: 6 large, whipped for that airy lift
- Granulated sugar: 140 g, adds sweetness and structure
- Lemon juice: 1 tsp, balances richness and stabilizes the meringue
- Powdered sugar: for dusting, optional but adds charm
Instructions
- Preheat Your Equipment: Preheat oven to 320°F (160°C). Line a springform pan with parchment paper and wrap the bottom with foil to prevent leaks.
- Combine Ingredients: Melt cream cheese, butter, and milk together until smooth. Let cool slightly, then whisk in egg yolks, cake flour, and cornstarch until just combined.
- Prepare Your Cooking Vessel: Beat egg whites with lemon juice until foamy. Gradually add sugar and beat until soft peaks form.
- Assemble the Dish: Gently fold the meringue into the cream cheese mixture in three parts, being careful not to deflate it.
- Cook to Perfection: Pour batter into the prepared pan. Place the pan in a larger tray with hot water halfway up the sides. Bake for 1 hour or until golden and set.
- Finishing Touches: Turn off the oven and let the cake rest inside with the door slightly open for 15–20 minutes. Remove and cool completely.
- Serve and Enjoy: Dust with powdered sugar and slice gently. Serve warm or chilled with berries or whipped cream.
Notes
- Always bake in a water bath to prevent cracks.
- Use room-temperature ingredients for the best texture.
- Let it cool slowly to keep it from collapsing.
- Chill before slicing for a clean, creamy finish.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg