Description
Japanese Cotton Cheesecake is a light and fluffy dessert that melts in your mouth, combining the rich flavors of cream cheese with a soft, airy texture.
Ingredients
Scale
- ¼ cup (30 g) cake flour
- 2 tablespoon (20 g) cornstarch
- ¾ cup (180 g) cream cheese full fat brick
- 2 tablespoon (30 g) unsalted butter room temperature
- 3 ½ tablespoon (50 g) milk full fat
- 3 large egg yolks room temperature
- ½ teaspoon (2 g) vanilla extract
- 3 large egg whites room temperature
- ⅓ cup (70 g) granulated sugar
- ½ teaspoon (2 g) lemon juice
- powdered sugar garnish
Instructions
- Preheat your oven to 320°F (160°C) and prepare a round cake pan by lining it with parchment paper.
- In a mixing bowl, sift together the cake flour and cornstarch; set aside.
- In another bowl, beat the cream cheese and butter until smooth. Gradually mix in the milk and vanilla extract.
- Add the egg yolks one at a time to the cream cheese mixture, mixing well after each addition.
- Fold the dry ingredient mixture into the wet mixture until just combined.
- In a separate bowl, beat the egg whites until foamy. Gradually add in the granulated sugar and lemon juice, continuing to whip until stiff peaks form.
- Gently fold the beaten egg whites into the cream cheese mixture, being careful not to deflate the batter.
- Pour the batter into the prepared cake pan and bake in a water bath for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
For best results, ensure all ingredients are at room temperature. The water bath helps to create a moist baking environment, resulting in a fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Japanese Cotton Cheesecake, fluffy cheesecake, cream cheese cake, dessert recipes