This Japanese Cotton Cheesecake is incredibly light, airy, and delicately sweet. With its cloud-like texture and melt-in-your-mouth softness, this famous Japanese dessert sits somewhere between a cheesecake and a soufflé. Perfect for tea time, celebrations, or whenever you’re craving something elegant and irresistible, this fluffy cheesecake is guaranteed to impress.

Ingredients

For the Cheesecake

• 7 oz (200 g) cream cheese, softened
• ¼ cup (60 ml) whole milk
• ¼ cup (60 g) unsalted butter
• 6 large eggs, separated
• ½ cup (100 g) granulated sugar
• ¾ cup (90 g) cake flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• ¼ teaspoon cream of tartar
• Powdered sugar, for dusting

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Instructions

1. Preheat the oven to 320°F (160°C). Grease and line an 8-inch round cake pan. Wrap the outside with foil.
2. In a saucepan over low heat, melt the cream cheese, milk, and butter until smooth. Let cool slightly.
3. Whisk in the egg yolks, vanilla extract, and lemon juice.
4. Sift in the cake flour and cornstarch. Mix until smooth.
5. In a separate bowl, beat the egg whites with cream of tartar. Gradually add sugar and whip to soft peaks.
6. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the prepared pan and place it inside a larger pan filled with hot water (water bath).
8. Bake for 25 minutes, then reduce the temperature to 285°F (140°C) and bake for another 40–45 minutes.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes.
10. Cool completely, dust with powdered sugar, slice, and serve.

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Prep Time

20 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 30 minutes

Servings

8 servings