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Japanese Cotton Cheesecake

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This Japanese Cotton Cheesecake is ultra-light, fluffy, and melts in your mouth! Made with cream cheese, whipped egg whites, and a delicate water bath baking method, this cheesecake has the perfect balance of sweetness and airy texture. A must-try for dessert lovers, perfect with a dusting of powdered sugar and fresh berries!

Ingredients

Scale

For the Batter:

  • 250g (8 oz) cream cheese, softened
  • 50g (1/4 cup) unsalted butter
  • 100ml (1/2 cup) milk
  • 6 egg yolks
  • 70g (1/2 cup) cake flour
  • 20g (2 tbsp) cornstarch
  • 1 tsp vanilla extract

For the Meringue:

  • 6 egg whites
  • 100g (1/2 cup) granulated sugar
  • 1/2 tsp cream of tartar

For Decoration:

  • Powdered sugar (for dusting)
  • Fresh berries (raspberries, blackberries, etc.)

Instructions

1. Prepare the Batter:

  • Preheat oven to 150°C (300°F).
  • In a saucepan over low heat, melt cream cheese, butter, and milk together until smooth.
  • Remove from heat and let cool slightly.
  • Whisk in egg yolks, vanilla extract, cake flour, and cornstarch until smooth.

2. Make the Meringue:

  • In a clean mixing bowl, beat egg whites and cream of tartar until foamy.
  • Gradually add sugar while beating until stiff peaks form.

3. Combine & Bake:

  • Gently fold the meringue into the batter in three additions, being careful not to deflate it.
  • Pour the batter into a lined 8-inch round cake pan.
  • Place the cake pan in a larger tray filled with hot water (water bath method) to ensure even baking.
  • Bake for 70–75 minutes, then turn off the oven and let it cool inside with the door slightly open.

4. Decorate & Serve:

  • Once fully cooled, dust with powdered sugar.
  • Garnish with fresh berries for a beautiful finishing touch.

Notes

  • Use cake flour for the softest texture; all-purpose flour may make it denser.
  • Let the cheesecake cool slowly in the oven to prevent cracks.
  • Serve chilled for an even creamier texture!

Find it online: https://yumfoodusa.com/japanese-cotton-cheesecake/