Go Back

Japanese Cotton Cheesecake

A light, fluffy and airy cheesecake that melts in your mouth, reminiscent of Tokyo’s quaint cafes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours
Servings: 10 servings
Course: Baking, Dessert
Cuisine: Japanese
Calories: 215
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 6 large large eggs Use organic, free-range eggs for best flavor.
  • 1 cup cream cheese (softened) Full-fat cream cheese preferred.
  • 1/2 cup milk Whole milk is preferable.
  • 1/4 cup unsalted butter (softened) Use room temperature butter.
  • 1 cup granulated sugar Regular white sugar necessary.
  • 1/4 cup all-purpose flour Cake flour can be used for fluffiness.
  • 1/4 cup cornstarch Contributes to the light, airy texture.
  • 1/2 teaspoon vanilla extract Use pure vanilla for best taste.
  • 1/4 teaspoon cream of tartar Essential for stabilizing egg whites.
  • pinch salt Enhances overall flavor.

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a saucepan over low heat, melt the cream cheese, butter, and milk together until smooth and creamy. Remove from heat and let it cool slightly for about 5 minutes.
  3. Separate the egg yolks and whites. In a large bowl, stir the egg yolks into the cream cheese mixture until well combined. Add in the vanilla extract.
  4. Sift in the flour and cornstarch. Mix gently until just combined to maintain the lightness.
  5. In a separate bowl, beat the egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
  6. Carefully fold the egg whites into the cream cheese mixture in three parts, maintaining as much air in the batter as possible.
  7. Pour the batter into the prepared pan and smooth the top. Place the cake pan in a larger baking dish filled with an inch of hot water.
  8. Bake for 60-70 minutes until golden brown but slightly jiggly in the middle.
  9. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes.
  10. Transfer to a cooling rack to cool to room temperature and refrigerate for at least 4 hours or ideally overnight before serving.

Notes

Keep leftovers wrapped tightly in plastic wrap or an airtight container in the fridge for up to 3 days, or freeze for up to a month.