Description
Indulge in the light and fluffy goodness of Japanese Cotton Cheesecake with this easy-to-follow recipe. This delicate dessert is a delightful fusion of cheesecake and souffle, creating a jiggly and airy treat that melts in your mouth. Perfect for any occasion, this Japanese-inspired cheesecake will surely impress your family and friends.
Ingredients
Scale
Cheesecake Batter:
- 7 oz cream cheese, softened
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 1/2 cup cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 6 large eggs, separated
- 1 teaspoon lemon juice
Meringue:
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar (optional)
Additional:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 320°F (160°C) and prepare an 8-inch round cake pan with parchment paper.
- Prepare the Batter: Melt cream cheese, milk, and butter. Mix in flour, cornstarch, salt, egg yolks, and lemon juice.
- Whip the Meringue: Beat egg whites with cream of tartar and sugar until soft peaks form.
- Combine Batter: Gently fold the meringue into the cream cheese mixture.
- Bake: Pour batter into the pan, create a water bath, and bake for 60–70 minutes.
- Cool and Serve: Let the cake cool in the oven before dusting with powdered sugar and serving.
Notes
- Ensure all ingredients are at room temperature.
- Avoid overmixing to prevent deflating the cake.
- Cooling in the oven helps prevent cracking and maintains the fluffy texture.
- Store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 130 mg
