Discover the allure of this light and airy Japanese cotton cheesecake, where creamy richness meets a delicate, cloud-like texture. Cream cheese, perfectly blended with cake flour and ethereal whipped egg whites, creates a dessert that’s both indulgent and sophisticated. Its unique balance of flavors and lightness guarantees a memorable twist on a classic favorite.

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I’ve spent countless hours perfecting this Japanese Cotton Cheesecake recipe and it finally came together. I discovered that using 200g of softened cream cheese and 50g melted unsalted butter gives the cake its rich texture without feeling too heavy.

Combining 60ml of whole milk with the sifted 60g cake flour and 20g cornstarch makes it light and fluffy. I beat 6 large eggs separately, adding 100g granulated sugar in parts, which is crucial in creating that delicate structure.

A pinch of salt and 1/4 tsp of cream of tartar really elevate the flavors and help stabilize the egg whites. This recipe provides balanced nutritional value with some protein and calcium from the dairy ingredients.

I want anyone trying this to know that the secret is in the method and paying attention to the details makes all the difference. It’s one of my easiest, yet most impressive, recipes that shows off simple Asian dessert techniques.

Why I Like this Recipe

1. I really like this recipe because it makes a cheesecake that’s super fluffy and light. When it’s done, it feels like you’re biting into a soft, airy cloud which makes every bite amazing.
2. I appreciate how simple the steps are, even though it looks fancy. Mixing the ingredients and folding in the egg whites gives me a little confidence boost every time.
3. I love the tip about using a water bath to bake it. Even if I mess up sometimes, this method helps the cheesecake not get too dry and keeps its perfect texture.
4. I also enjoy that it has a cool mix of flavors from the cream cheese and the cake flour with cornstarch. It might sound weird but the delicate taste really makes me feel like a pro in the kitchen.

Ingredients

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Cream cheese adds a tangy flavor and creamy texture with healthy fats, its really rich.
Melted unsalted butter offers richness and smooth binding qualities to the mix.
Whole milk infuses moisture and softness while adding a bit of natural sweetness.
Eggs deliver solid structure, moisture and protein which is crucial for an airy crumb.
Granulated sugar sweetens and balances flavors, making the cake delightfully luscious.
Cake flour creates a delicate, airy crumb with its fine, light texture overall.
Cream of tartar and a pinch of salt stabilize and enhance the overall taste.
Cornstarch lightens the batter and improves the smooth, fluffy texture.
Mixing these ingredients makes a light, versatile cake with an airy sweetness.

Ingredient Quantities

200g cream cheese, softened

50g unsalted butter, melted

60ml whole milk, at room temperature

60g cake flour, sifted

20g cornstarch, sifted

6 large eggs, separated (yolks and whites)

100g granulated sugar, divided

1/4 tsp cream of tartar

A pinch of salt

How to Make this

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1. Preheat your oven to 320°F and lightly grease an 8-inch springform pan, then line the bottom with parchment paper.

2. In a heatproof bowl set over simmering water, combine the cream cheese, melted butter, and whole milk. Whisk until smooth and then remove the bowl from the heat.

3. Sift together the cake flour and cornstarch in a separate bowl and set aside.

4. Stir the egg yolks into the warm cream cheese mixture until fully mixed.

5. Gradually fold in the sifted flour mixture into the cream cheese blend, being careful not to overmix.

6. In another bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form.

7. Slowly fold the beaten egg whites into the batter using a spatula, making sure to gently mix so the air stays in.

8. Pour the batter into the prepared pan and tap it lightly on the counter to remove any large air bubbles.

9. Place the pan in a larger baking dish and fill the outer dish with hot water until it comes about halfway up the cake pan side; then bake for 50 to 60 minutes until the top gets a light golden color.

10. Carefully remove the cheesecake from the water bath, let it cool in the pan for about 10 minutes, then remove the sides and cool completely on a rack. Chill for a few hours or overnight before serving.

Equipment Needed

1. Preheated oven
2. 8-inch springform pan and parchment paper
3. Heatproof bowl (for the double-boiler setup)
4. Whisk (for mixing the cream cheese blend)
5. Medium bowl (for sifting the cake flour and cornstarch)
6. Separate bowl (for beating the egg whites)
7. Spatula (for folding the mixtures)
8. Large baking dish (to create the water bath)
9. Cooling rack (for cooling the cheesecake)

FAQ

Can i use a substitute for cream cheese?
Yes, you can try using mascarpone or even ricotta, but keep in mind the texture and flavor might change a bit.

Why do i need to separate the eggs?
Separating eggs helps you whip the whites properly. This gives the cake its light and airy texture, so its really important!

Do i have to sift the cake flour and cornstarch?
Yes, sifting helps prevent any lumps, ensuring a smooth batter which is key for that perfect crumb.

Can i use any kind of milk if i dont have whole milk?
You can use skim or low fat milk, but whole milk is ideal for the rich consistency in this recipe.

How do i know when the cake is done?
The cake should be lightly golden on top and a toothpick inserted in the center comes out clean. Just keep an eye on it while baking.

Japanese Cotton Cheesecake Recipe Substitutions and Variations

If you don’t have cream cheese, you could use Greek yogurt mixed with a little heavy cream to thicken it up a bit.
You can switch unsalted butter with coconut oil which works pretty well though it might add a subtle coconut flavour.
If you run out of whole milk, try almond or soy milk, but keep in mind it may slightly alter the taste and texture.
For cake flour, you can mix all purpose flour with a little cornstarch (about 2 teaspoons per cup) and sift it to get a similar result.
If you dont have cornstarch at hand, potato starch works as a simple one-to-one substitute.

Pro Tips

1. Make sure your cream cheese, milk and butter are all room temperature so they mix together smoothly without leaving any nasty lumps. If they’re too cold, you’ll end up with a bumpy batter which isnt as good.

2. Always sift your cake flour and cornstarch more than once if you can. This little extra step helps keep your batter light and airy, so your cheesecake has that perfect fine texture.

3. When folding in your beaten egg whites, be super gentle. A rough stir can deflate the air you worked hard to mix in, so use slow, careful motions to keep that light and fluffy feel.

4. The water bath isnt just for show – it’s a secret hack for even baking. Make sure the outer dish has hot water and keep an eye on the level during baking, so your cheesecake cooks evenly and doesnt get too dry around the edges.