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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.​

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​

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.​

Find it online: https://yumfamilyrecipes.com/japanese-cheesecake/