Description
This Light and Fluffy Japanese Cotton Cheesecake is a delicate and airy dessert that combines the creaminess of traditional cheesecake with the lightness of a soufflé. Made with whipped egg whites for a jiggly, cloud-like texture and baked in a water bath to maintain moisture, this elegant yet comforting cake pairs beautifully with tea or coffee and can be enjoyed dusted with powdered sugar or topped with fresh berries and whipped cream.
Ingredients
Base Ingredients
- 1/4 cup (30 g) cake flour
- 2 tablespoons (20 g) cornstarch
- 7 oz (200 g) cream cheese
- 4 tablespoons (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1/2 cup (100 g) granulated sugar, divided
- 6 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Toppings
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Prep pan & oven: Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch cake pan with parchment paper and wrap the exterior of the pan tightly with aluminum foil to prepare for a water bath.
- Melt base: Using a double boiler, gently melt the cream cheese, unsalted butter, and whole milk together until completely smooth. Remove from heat and allow this mixture to cool slightly to prevent cooking the eggs when added.
- Add dry ingredients & egg yolks: Sift the cake flour and cornstarch together. Gradually whisk these dry ingredients into the cream cheese mixture until it forms a smooth batter. Then stir in the vanilla extract. Add the egg yolks one at a time, whisking well after each addition until fully incorporated.
- Beat egg whites: In a clean, grease-free bowl, combine the egg whites with cream of tartar and salt. Using an electric mixer, beat the whites while gradually adding half of the granulated sugar until the mixture forms glossy, stiff peaks but not dry.
- Fold whites into batter: Gently fold one-third of the beaten egg whites into the cream cheese batter to lighten the mixture. Then carefully fold in the remaining egg whites just until no white streaks remain, being careful not to deflate the air trapped in the eggs.
- Bake with a water bath: Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any large air bubbles. Place the pan into a larger baking dish with about 1 inch of hot water to create a water bath. Bake at 320°F (160°C) for 25 minutes. Then reduce the oven temperature to 300°F (150°C) and bake for an additional 50 to 60 minutes, until set and lightly golden.
- Cool gradually: Once baked, turn off the oven and prop the oven door slightly open. Let the cheesecake rest inside the oven for 15 minutes to cool gradually, helping prevent cracks and shrinkage. Then remove from the oven and allow it to cool completely at room temperature before unmolding.
- Serve: Dust the top of the cheesecake with powdered sugar or add fresh berries and a dollop of whipped cream if desired. Serve chilled or at room temperature with tea or coffee.
Notes
- Use room temperature ingredients to ensure smooth batter and even baking.
- Whip egg whites to stiff, glossy peaks for the best airy texture; avoid overbeating to dryness.
- Fold egg whites gently to retain the airy structure of the batter.
- The water bath is critical for a moist and tender cake, so do not skip this step.
- Cool the cheesecake gradually to prevent cracks and shrinkage on the surface.
- Common mistakes include lumpy cream cheese mixture, skipping parchment paper, opening the oven door too early, and overbaking, which leads to dryness and cracks.
- For variations, try adding lemon or yuzu zest for a citrus twist, whisk in 1 tablespoon matcha powder for green tea flavor, swirl in melted chocolate before baking, or top with berries and whipped cream.
- Store the cheesecake refrigerated in an airtight container for up to 4 days; it can also be frozen tightly wrapped for up to 1 month and thawed in the refrigerator.
- Reheating is generally not necessary, but if desired, warm a slice gently for about 10 seconds in the microwave.
- If you do not have cake flour, you can make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch.
- Best enjoyed after chilling for several hours or overnight for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
