Fluffy Japanese Cotton Cheesecake Recipe
Japanese Cotton Cheesecake is a light and fluffy dessert that melts in your mouth. It combines cream cheese and whipped egg whites for a delicate texture.
Servings 8
Calories 200kcal
Ingredients
- 1 cup cream cheese softened
- ¼ cup whole milk
- ¼ cup granulated sugar divided
- 3 large eggs separated
- ½ teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- a pinch salt
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 320°F (160°C) and prepare a 7-inch round cake pan with parchment paper and aluminum foil.
- In a mixing bowl, combine cream cheese, whole milk, and half of the sugar until smooth.
- Add egg yolks, vanilla extract, and lemon juice to the mixture and mix until combined.
- Sift in flour and cornstarch, stirring gently until just combined.
- Whip egg whites with a pinch of salt until soft peaks form, then gradually add remaining sugar until stiff peaks form.
- Fold one-third of the egg whites into the cream cheese mixture, then fold in the remaining egg whites in two additions.
- Pour the batter into the prepared pan and place it in a larger dish filled with hot water halfway up the sides.
- Bake for 60-70 minutes until golden brown and a toothpick comes out clean.
- Cool in the oven for 30 minutes, then let it cool to room temperature before refrigerating for at least 4 hours.
- Dust with powdered sugar before serving and slice into wedges.
Notes
For best results, refrigerate overnight before serving.