Description
A deliciously light and fluffy Japanese Cotton Cheesecake with an incredibly soft, cloud-like texture that melts in your mouth.
Ingredients
Scale
- 5 large eggs (separated)
- 120g granulated sugar (total)
- 250g cream cheese (softened)
- 120ml whole milk
- 50g unsalted butter
- 60g all-purpose flour
- 1 tsp vanilla extract
Instructions
- Prepare Oven: Preheat oven to 320°F (160°C) and line 8-inch round cake pan with parchment paper
- Make Base: Mix softened cream cheese, milk, and butter until completely smooth without lumps
- Add Yolks: Incorporate egg yolks, 100g sugar, and vanilla extract; mix until well combined
- Add Flour: Sift flour into mixture and fold gently until just incorporated
- Make Meringue: Whip egg whites until soft peaks form, gradually add 20g sugar until stiff peaks form
- Fold Together: Gently fold meringue into cream cheese mixture in three additions
- Bake Setup: Pour batter into prepared pan, place in larger dish filled with hot water
- Bake: Bake 55 minutes until set but slightly jiggly in center
- Cool: Allow to cool completely before removing from pan
Notes
- Room temperature ingredients mix more easily and create a smoother batter texture
- Don’t overmix after adding flour to prevent tough, dense texture in final cake
- Water bath should reach halfway up the pan sides for optimal gentle cooking
- Test doneness by gently shaking – center should jiggle slightly like set custard
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 285 calories
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 165mg
Keywords: Japanese Cotton Cheesecake, cotton cheesecake, fluffy cheesecake, Japanese dessert, light cheesecake, jiggly cheesecake