Japanese Cotton Cheesecake

There’s something magical about the first bite of a Japanese Cotton Cheesecake. Imagine a cake that’s light as air, with a delicate texture that melts in your mouth. This enchanting treat boasts a bright, creamy flavor that awakens the senses, inviting you to indulge in its fluffy goodness. Whether you’re serving it for a cozy weekend brunch or a delightful dessert after dinner, Japanese Cotton Cheesecake is always a crowd-pleaser. With its soft, jiggly form, it’s a dessert that looks as good as it tastes.

You won’t just enjoy the taste; you’ll love how simple it is to make. With just a handful of ingredients and some gentle folding, you’ll create a dessert that feels special. So, gather your baking essentials, and let’s bring a bit of Japan into your kitchen with this delightful recipe. Pin this recipe for later; you’ll want to make it again and again.

Japanese Cotton Cheesecake

Emily

A light and fluffy cheesecake that melts in your mouth, perfect for cozy brunches or delightful desserts.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Brunch, Dessert

Cuisine Japanese

Servings 8 servings

Calories 320 kcal

Ingredients

  

Main ingredients

• 8 oz cream cheese The star of our cheesecake, adding richness
• 1/2 cup milk Keeps the cheesecake moist and fluffy
• 1/4 cup unsalted butter Brings creaminess and flavor
• 1/2 cup granulated sugar Balances the richness with sweetness
• 3 large eggs, separated We’ll beat the whites for fluffiness
• 1/4 cup all-purpose flour Gives structure to the cake
• 1 tablespoon cornstarch Enhances the cake’s lightness
• 1/2 teaspoon vanilla extract Adds a warm, inviting aroma
• a pinch salt Heightens the sweetness and flavor

Instructions

 

Preparation

• Preheat your oven to 320°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
• In a medium saucepan, melt the cream cheese, milk, and butter together over low heat, stirring until smooth. Remove from heat and let cool slightly.
• In a mixing bowl, whisk in the egg yolks, sugar, flour, cornstarch, vanilla extract, and salt until well combined.
• In a separate bowl, whip the egg whites until stiff peaks form.
• Gently fold the whipped egg whites into the cream cheese mixture in three additions.

Baking

• Pour the batter into the prepared pan. Place the cake pan in a larger baking dish filled with hot water.
• Bake for 60 minutes or until the cheesecake is puffed and golden.
• Turn off the oven and let it cool in the oven with the door ajar for 30 minutes.
• Remove from the oven, let it cool to room temperature, then refrigerate for at least four hours or overnight before serving.

Notes

Measure flour correctly for a light texture. Store leftovers in an airtight container to keep them fresh. Can be made ahead of time.

Keyword Baking, Cotton Cheesecake, Fluffy Dessert, Japanese Recipe

Why You’ll Love This Recipe

• Easy to make with simple ingredients
• Perfect for cozy weekends or brunch with family
• Wholesome flavor that feels like home
• Its light, airy texture is unlike any other cheesecake
• Can be made ahead of time, giving you a stress-free dessert option

Ingredients You’ll Need

• 8 oz cream cheese – the star of our cheesecake, adding richness
• 1/2 cup milk – keeps the cheesecake moist and fluffy
• 1/4 cup unsalted butter – brings creaminess and flavor
• 1/2 cup granulated sugar – balances the richness with sweetness
• 3 large eggs, separated – we’ll beat the whites for fluffiness
• 1/4 cup all-purpose flour – gives structure to the cake
• 1 tablespoon cornstarch – enhances the cake’s lightness
• 1/2 teaspoon vanilla extract – adds a warm, inviting aroma
• A pinch of salt – heightens the sweetness and flavor

Step-by-Step Directions

1. Preheat your oven to 320°F (160°C). Grease and line a 9-inch round cake pan with parchment paper. This will help your cheesecake release easily after baking.
2. In a medium saucepan, melt the cream cheese, milk, and butter together over low heat, stirring until smooth to create a creamy mixture. Once everything is melted and blended well, remove from heat and let cool slightly.
3. In a mixing bowl, whisk in the egg yolks, sugar, flour, cornstarch, vanilla extract, and salt until well combined. This mixture will form the base of your cheesecake.
4. In a separate bowl, whip the egg whites until stiff peaks form. This is the secret to that airy texture we’re after.
5. Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the egg whites. This step is critical for achieving that beautiful puffiness.
6. Pour the batter into the prepared pan. Place the cake pan in a larger baking dish filled with hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracks.
7. Bake for 60 minutes or until the cheesecake is puffed and golden. Turn off the oven and let it cool in the oven with the door ajar for 30 minutes. This gradual cooling prevents any sudden temperature changes that could cause the cheesecake to collapse.
8. Remove from the oven, let it cool to room temperature, then refrigerate for at least four hours or overnight before serving. Enjoy your fluffy and jiggly cotton cheesecake!

Pro Tips for Success

• Measure flour correctly for a light texture. Too much flour can make the cheesecake dense.
• Allow the melted mixture to cool slightly before adding egg yolks to prevent them from cooking.
• Let baked goods cool before glazing or serving to allow flavors to settle.
• Make sure your mixing bowls are clean and free of grease when whipping egg whites for the best volume.
• Store leftovers in an airtight container to keep them fresh.

Variations and Creative Twists

If you’re feeling adventurous, there are countless ways to customize your Japanese Cotton Cheesecake. Consider these delightful twists:

• Matcha Powder: Add a hint of matcha for a beautiful green hue and a subtle earthy flavor.
• Lemon Zest: Brighten the flavor with a bit of lemon zest or a few drops of lemon juice in the batter.
• Chocolate Swirl: For chocolate lovers, gently swirl in melted chocolate to create a marbled effect.
• Berry Compote: Top your cheesecake with a homemade berry compote for a sweet, tangy contrast.

How to Store or Freeze

To keep your Japanese Cotton Cheesecake fresh, store it in the refrigerator in an airtight container. It will keep for up to three days. If you want to enjoy it later, consider freezing portions. Wrap individual slices in plastic wrap and then place in a freezer-safe bag. This way, you can pull out a piece whenever a craving strikes, and simply let it thaw in the fridge overnight.

Serving Ideas

Japanese Cotton Cheesecake shines on its own, but here are some cozy serving suggestions:

• Serve warm with a cup of coffee or tea for a delightful afternoon break.
• Pack slices in lunchboxes for a sweet surprise during the workweek.
• Perfect for Sunday brunch, paired with fresh fruit or a drizzle of honey.

For More Recipe Inspiration

If you love this recipe, explore more delicious ideas with these favorites from Quick Cake Recipes:

• Protein Muffins for a healthy breakfast boost.
• Bento Cake Recipe for a stunning dessert to share with friends.
• Cloud Cake Recipe for another light and airy dessert that delights.

Japanese Cotton Cheesecake – FAQs

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