Quick Description
This Japanese Cotton Cheesecake is as light and fluffy as air, offering a soft, delicate texture with a rich, creamy taste. Made with just a few simple ingredients, it’s the perfect dessert for anyone craving a melt-in-your-mouth treat. Its airy consistency comes from whipping the egg whites into stiff peaks and using a water bath to bake it to perfection.
Servings & Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
Ingredients List
- 1 package (8 oz) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup sugar, divided
- 4 large eggs, separated (room temperature)
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Powdered sugar, for dusting (optional)
Instructions
Step 1: Prepare the Pan and Preheat the Oven
- Preheat your oven to 325°F (160°C).
- Grease and line the bottom and sides of a 7-inch round springform pan with parchment paper. Make sure the paper comes slightly above the edge of the pan.
Step 2: Mix the Cream Cheese Mixture
- In a heatproof bowl, combine the softened cream cheese, butter, and milk.
- Set the bowl over a pot of simmering water (double boiler method) and stir until smooth and melted.
- Remove from heat and allow the mixture to cool slightly.
Step 3: Prepare the Dry Ingredients
- In a separate bowl, sift together the all-purpose flour and cornstarch.
- Gradually add the sifted flour mixture to the cream cheese mixture, stirring until smooth and well combined.
Step 4: Whisk the Egg Yolks
- In a clean bowl, whisk the egg yolks with 1/4 cup of sugar until smooth and pale.
- Add the egg yolks to the cream cheese mixture, stirring until fully combined.
Step 5: Beat the Egg Whites
- In a separate clean bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
Step 6: Fold the Egg Whites Into the Cream Cheese Mixture
- Gently fold the beaten egg whites into the cream cheese mixture, working in batches. Be careful not to deflate the mixture—use a gentle folding motion.
Step 7: Bake the Cheesecake
- Pour the batter into the prepared springform pan.
- Smooth the top with a spatula.
- Place the pan in a larger baking pan filled with hot water (about 1 inch high).
- Bake for 50–60 minutes, or until the cheesecake is golden and slightly wobbly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 10 minutes.
Step 8: Cool and Serve
- Allow the cheesecake to cool to room temperature, then transfer it to the refrigerator for 3 hours or overnight to set completely.
- Before serving, dust with powdered sugar for a finishing touch.
Additional Notes
- Water Bath Tip: The water bath helps the cheesecake bake evenly, ensuring a smooth, crack-free top.
- Texture: The key to this cheesecake’s signature fluffiness is properly folding the egg whites into the batter, so take your time.
Dietary Info
- Light & Fluffy: This cheesecake is much lighter than traditional ones, perfect for those who want a lighter dessert.
- Gluten-Free: Use a gluten-free flour substitute if needed.
Storage & Make-Ahead
- Storage: Store in the fridge for up to 4 days.
- Make-Ahead: This cheesecake benefits from being made a day ahead of time, as it gives the flavors time to set.
FAQs
Can I use low-fat cream cheese?
Yes, but the texture might be slightly less rich. Full-fat cream cheese provides the best creamy texture.
How do I know when the cheesecake is done?
The cheesecake should be golden on top and set in the center. It should wobble slightly but not jiggle like liquid.
