Name: Japanese Cotton Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Japanese
Ingredients: oz full-fat cream cheese, softened; 1/4 cup unsalted butter, cut into small pieces; 1/2 cup heavy cream; 1/4 cup milk; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1/2 cup cake flour; 1/4 cup cornstarch; 1/4 teaspoon salt; 6 large eggs, separated; 1/2 cup granulated sugar; 1/4 teaspoon cream of tartar

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Why You’ll Love Japanese Cheesecake Recipe

Light and Fluffy Texture: Achieved through the incorporation of whipped egg whites, resulting in a soufflé-like consistency.
Subtle Sweetness: Less sweet than traditional cheesecakes, allowing the cream cheese flavor to shine.
Versatile Flavoring: Enhanced with optional additions like lemon zest and vanilla extract for a personalized touch.
Elegant Presentation: Its smooth, golden top and soft interior make it a visually appealing dessert.
Perfect for Special Occasions: Impress your guests with this sophisticated yet approachable dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz (226 g) cream cheese, softened
1/4 cup (60 ml) heavy cream
1/4 cup (60 g) unsalted butter, softened
5 large eggs, separated
1/2 cup (100 g) granulated sugar, divided
1/4 cup (30 g) cake flour
2 tablespoons (16 g) cornstarch
1 teaspoon (5 ml) lemon juice
1 teaspoon (5 ml) vanilla extract (optional)
Zest of 1 lemon (optional)
Pinch of salt

Directions

Prepare the Oven and Pan: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch round springform pan with parchment paper, ensuring the paper extends about 2 inches above the pan.
Melt Cream Cheese Mixture: In a heatproof bowl, combine the cream cheese, heavy cream, and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
Incorporate Egg Yolks: Add the egg yolks, one at a time, to the cream cheese mixture, stirring well after each addition. Mix in the lemon juice, vanilla extract, and lemon zest (if using).
Sift Dry Ingredients: Sift together the cake flour, cornstarch, and a pinch of salt. Gradually fold the dry ingredients into the cream cheese mixture until smooth and well combined.
Whip Egg Whites: In a clean, dry bowl, beat the egg whites with half of the granulated sugar until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form.
Combine Mixtures: Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Then, carefully fold in the remaining egg whites until just combined, being cautious not to deflate the mixture.
Bake: Pour the batter into the prepared pan. Tap the pan gently on the counter to remove any air bubbles. Place the pan in a larger baking dish and pour hot water into the outer dish to create a water bath. Bake for 60–70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Turn off the oven and leave the cheesecake inside with the door ajar for 10 minutes. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours before serving.

Servings and Timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 60–70 minutes
Total Time: Approximately 5 hours (including cooling and chilling)

Variations

Matcha Flavor: Add 1–2 tablespoons of matcha powder to the dry ingredients for a green tea twist.
Chocolate Swirl: Gently fold in melted chocolate into the batter before baking for a chocolate-flavored cheesecake.
Fruit Topping: Top the chilled cheesecake with fresh berries or a fruit compote for added flavor and color.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Reheating: Japanese cotton cheesecake is best served chilled and does not require reheating.

FAQs

How can I prevent cracks on the surface of the cheesecake?

Ensure the oven temperature is not too high and avoid opening the oven door during baking. The water bath helps regulate the temperature and prevents cracking.

Can I use a different size pan?

Yes, but adjusting the baking time may be necessary. A larger pan will result in a thinner cake and may require less baking time, while a smaller pan will yield a thicker cake and may need more time.

Is it necessary to use a water bath?

Using a water bath helps maintain moisture and even heat distribution, contributing to the cheesecake’s delicate texture.

Can I make this cheesecake without lemon?

Yes, you can omit the lemon juice and zest. However, the lemon adds a subtle brightness that enhances the flavor.

How do I know when the cheesecake is done?

The cheesecake should be golden brown on top and slightly firm to the touch. A toothpick inserted into the center should come out clean.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer can be used to beat the egg whites, but a stand mixer makes the process easier.

Conclusion

Japanese Cotton Cheesecake is a delicate and flavorful dessert that combines the best of cheesecake and sponge cake. With its light and airy texture, this cheesecake is a wonderful treat for any occasion. It’s sure to impress both family and friends with its sophisticated look and delicious taste.

Japanese Cotton Cheesecake

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This Japanese Cotton Cheesecake is a fluffy, jiggly dessert that’s lighter and less sweet than traditional cheesecakes. Made with cream cheese, eggs, and a touch of lemon zest, it offers a mildly sweet and slightly tangy flavor, perfect for those seeking a delicate and airy treat.

Author: Emily
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Japanese

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Line the bottom and sides of a 9-inch round cake pan with parchment paper.
Prepare Cream Cheese Mixture: In a saucepan over low heat, melt the cream cheese and butter together, stirring until smooth. Add the heavy cream, milk, lemon juice, lemon zest, and vanilla extract. Stir until well combined and remove from heat.
Incorporate Dry Ingredients: Sift the cake flour, cornstarch, and salt into the cream cheese mixture. Whisk until smooth and set aside to cool slightly.
Prepare Meringue: In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.
Combine Mixtures: Gently fold the egg yolks into the cream cheese mixture. Then, carefully fold in the meringue in three additions, ensuring not to deflate the batter.
Bake: Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and add hot water to the outer dish to create a water bath. Bake for 60-70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then, remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours before serving.

Notes

Ensure all ingredients are at room temperature for better incorporation.
The cheesecake will deflate slightly as it cools; this is normal.
For a smoother texture, you can strain the batter before baking.