Description
Japanese Cotton Cheesecake is a heavenly dessert that combines the rich flavors of cream cheese with an ethereal, fluffy texture. This light-as-air cheesecake is baked to perfection and boasts a golden top with a soft, cloud-like interior. Perfect for any occasion, it’s sure to impress your guests or provide a comforting treat for yourself after a long day.
Ingredients
Scale
- 5 large eggs (separated)
- 100g granulated sugar (for batter) + 20g (for egg whites)
- 250g cream cheese (softened)
- 120ml whole milk
- 50g unsalted butter
- 60g all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
- In a bowl, mix softened cream cheese, milk, and butter until smooth. Add egg yolks, sugar, and vanilla; mix until well combined.
- In another bowl, whip egg whites until soft peaks form. Gradually add sugar and whisk until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture.
- Pour the batter into the prepared pan placed inside a larger dish filled with hot water (bain-marie).
- Bake for about 55 minutes or until set but slightly jiggly in the center.
- Allow to cool before serving plain or with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 158
- Sugar: 6g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 86mg
Keywords: Use room temperature ingredients to ensure better mixing. Avoid overmixing egg whites; gentle folding helps maintain fluffiness. Customize flavors by adding lemon zest or matcha powder for a unique twist.