Description
Japanese Cotton Cheesecake is a heavenly dessert that blends creamy richness with an airy texture, delivering a melt-in-your-mouth experience. This delightful cheesecake, known for its jiggly appearance and subtle sweetness, is simple to make and perfect for impressing guests or indulging yourself. Elevate your baking with this elegant treat that captures the essence of Japanese café culture right in your kitchen.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/2 cup whole milk
- 1/2 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add milk and mix well.
- Incorporate egg yolks one at a time into the mixture. Sift in flour and baking powder; stir gently. Add lemon juice.
- In a separate bowl, whip egg whites until soft peaks form, gradually adding sugar until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in thirds until just combined.
- Pour the batter into the prepared pan and bake in a water bath for about 60 minutes until golden brown. Cool gradually in the oven.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
Keywords: - For added flavor, consider incorporating vanilla extract or lemon zest. - Store leftover cheesecake in an airtight container in the fridge for up to three days.