Japanese Cotton Cheesecake Recipe

Introduction

Japanese Cotton Cheesecake is a light, fluffy dessert that melts in your mouth. This delicate cheesecake combines airy meringue with creamy cheese for a unique texture and subtle sweetness that’s hard to resist.

Ingredients

• 1/4 cup (30 g) cake flour
• 2 tablespoon (20 g) cornstarch
• 3/4 cup (180 g) cream cheese (full fat brick)
• 2 tablespoon (30 g) unsalted butter (room temperature)
• 3 1/2 tablespoon (50 g) milk (full fat)
• 3 large egg yolks (room temperature)
• 1/2 teaspoon (2 g) vanilla extract
• 3 large egg whites (room temperature)
• 1/3 cup (70 g) granulated sugar
• 1/2 teaspoon (2 g) lemon juice
• Powdered sugar (for garnish)

Instructions

1. Step 1: Preheat your oven to 300°F and line the bottom and sides of a 6 inch round baking pan with parchment paper.
2. Step 2: Melt the butter and cream cheese over a double boiler. Fill a small saucepan halfway with water and bring to a boil. Place a mixing bowl on top, add cream cheese, butter, and milk, and whisk until melted and combined, reaching about 130°F (55°C).
3. Step 3: Remove from heat and whisk in the egg yolks and vanilla extract until smooth.
4. Step 4: Sift the cake flour and cornstarch into the mixture. Whisk until smooth, then strain the batter through a fine mesh sieve to remove lumps.
5. Step 5: In a large bowl, combine egg whites and lemon juice. Beat with an electric mixer on high until frothy. Gradually add sugar in three batches, beating until medium soft peaks form. Reduce mixer speed to low and continue beating for 30 seconds to remove large bubbles.
6. Step 6: Fold one-third of the meringue into the egg yolk batter until smooth.
7. Step 7: Gently fold the egg yolk batter into the remaining meringue, taking care not to deflate the mixture.
8. Step 8: Pour the batter into the lined pan from about 5 inches high to pop large air bubbles. Place the pan into a larger deep baking tray and add 1-2 cm of boiling water to create a water bath.
9. Step 9: Bake at 300°F (150°C) for 30 minutes. Lower the temperature to 230°F (110°C) and bake for another 30 minutes. Finally, increase the temperature to 275°F (135°C) and bake for 13-15 minutes. Watch for cracks; if they appear, briefly open the oven to release steam.
10. Step 10: Turn off the oven and leave the cake inside for 15 minutes with the door slightly open. Remove the water bath and leave the cake in the oven for another 15 minutes. Finally, remove from the pan and cool completely on a wire rack. Dust with powdered sugar before serving.

Tips & Variations

• Room temperature eggs help achieve better volume in your meringue.
• Use full fat cream cheese and milk for the creamiest texture.
• If you don’t have cake flour, substitute with all-purpose flour minus 2 tablespoons per cup, replaced with cornstarch.
• To add a citrus twist, fold in a teaspoon of lemon zest with the vanilla extract.
• Be gentle when folding meringue to keep the batter light and airy.

Storage

Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or eat chilled. Avoid microwaving as it may deflate the delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch to maintain the light texture.

Why did my cheesecake crack while baking?

Cracking usually happens when the oven temperature is too high or the cake is overbaked. Try reducing the heat or using a water bath to keep the temperature even, and avoid opening the oven door too often.

Japanese Cotton Cheesecake Recipe

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★★★★★

4.9 from 85 reviews

• Author: Rafael
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x

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Description

Japanese Cotton Cheesecake is a light, fluffy, and moist dessert known for its cloud-like texture and subtly sweet cream cheese flavor. This recipe combines a meringue base with a creamy batter baked in a water bath, resulting in a delicate, airy cake perfect for any occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/4 cup (30 g) cake flour
• 2 tablespoon (20 g) cornstarch

Dairy & Fats

• 3/4 cup (180 g) cream cheese (full fat brick)
• 2 tablespoon (30 g) unsalted butter (room temperature)
• 3 1/2 tablespoon (50 g) milk (full fat)

Eggs & Flavorings

• 3 large egg yolks (room temperature)
• 3 large egg whites (room temperature)
• 1/2 teaspoon (2 g) vanilla extract
• 1/3 cup (70 g) granulated sugar
• 1/2 teaspoon (2 g) lemon juice

For Garnish

• Powdered sugar (to garnish)

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Instructions

1. Preheat and prepare pan: Preheat your oven to 300°F (150°C). Line the bottom and sides of a 6-inch round baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Melt butter and cream cheese: Using a double boiler, bring water in a small saucepan to a boil. Place a mixing bowl that fits atop the saucepan, add cream cheese, butter, and milk. Whisk over the heat until fully melted, smooth, and the mixture reaches about 130°F (55°C).
3. Add egg yolks and vanilla: Remove the bowl from heat and whisk in the egg yolks and vanilla extract until thoroughly combined.
4. Sift in dry ingredients: Sift cake flour and cornstarch into the wet mixture through a fine mesh sieve. Whisk until smooth, then pour the batter back through the sieve to remove any lumps.
5. Make the meringue: In a clean large bowl, combine egg whites and lemon juice. Beat with an electric mixer on high until white and frothy. Gradually add granulated sugar in three batches while beating continuously until medium soft peaks form, then beat on low speed for 30 seconds to remove large bubbles.
6. Fold 1/3 meringue into batter: Gently mix one-third of the meringue into the egg yolk batter until smooth and combined, to lighten the batter.
7. Fold batter into remaining meringue: Carefully fold the batter back into the remaining meringue using a spatula. Fold gently until just combined to retain the airy texture without deflating the meringue.
8. Prepare for baking: Pour the combined batter into the prepared pan. Drop the pan gently from about 5 inches height to release any large air bubbles. Place the cake pan into a larger deep baking tray, then add hot boiling water to the tray until it reaches about 1-2 cm high to create a water bath.
9. Bake the cake: Bake at 300°F (150°C) for 30 minutes. Reduce temperature to 230°F (110°C) and bake for an additional 30 minutes. Finally, increase temperature to 275°F (135°C) and bake for 13-15 minutes. Monitor the cake closely to prevent cracking; if it starts cracking, slightly open the oven door to release steam for 5 seconds. The cake is done when the top is golden and a toothpick inserted in the center comes out mostly clean.
10. Cool the cake: Turn off the oven and leave the cake inside with the door cracked for 15 minutes to prevent temperature shock. Remove the water bath pan and continue to cool the cake inside the oven for another 15 minutes. Transfer cake from the pan to a wire rack to cool completely. Dust the top with powdered sugar before serving.

Notes

• Use full-fat cream cheese and milk for the best texture and flavor.
• Room temperature eggs create a stable meringue and smooth batter.
• Folding gently is key to maintaining the cake’s airy texture.
• Water bath baking prevents cracking and ensures moist, tender cake texture.
• If your oven temperature fluctuates, use an oven thermometer for accuracy.
• Letting the cake cool gradually in the oven helps avoid shrinking and cracking.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Keywords: Japanese Cotton Cheesecake, fluffy cheesecake, soft cheesecake, Japanese dessert, water bath cheesecake