Description
Indulge in the dreamy, cloud-like texture of Japanese Cotton Cheesecake. This ethereally light and fluffy dessert is a delightful fusion of a classic cheesecake and a soufflé cake, creating a delicate treat that melts in your mouth.
Ingredients
Scale
Cheesecake Base:
- 7 ounces cream cheese (softened)
- ¼ cup whole milk
- ¼ cup unsalted butter
- 6 large eggs (separated)
Meringue:
- ¼ teaspoon cream of tartar
- ¼ cup + 2 tablespoons granulated sugar (divided)
Dry Ingredients:
- â…“ cup cake flour (sifted)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 320°F (160°C). Line an 8-inch cake pan with parchment paper and wrap the pan with foil.
- Melt Ingredients: Melt cream cheese, milk, and butter. Cool slightly and add egg yolks, lemon juice, flour, and cornstarch.
- Whip Meringue: Beat egg whites, cream of tartar, and sugar until soft peaks form.
- Fold Batter: Gently fold meringue into cream cheese mixture.
- Bake: Pour batter into pan, create a water bath, and bake for 60–70 minutes.
- Cool and Serve: Cool, chill, and dust with powdered sugar before serving.
Notes
- Use cake flour for the softest texture.
- Be cautious not to overbeat egg whites for a lighter cake.
- Best served cold the next day.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 13g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
