If you’ve been dreaming of a cheesecake that’s as light as a cloud and as delicious as it is fluffy, you’re in for a treat. This Easy Japanese Cotton Cheesecake combines the best of both worlds: the rich, creamy goodness of cheesecake with the airy texture of a soufflé. It’s perfect for any occasion, from casual get-togethers to elegant dinners. With just a few simple ingredients and steps, you can create a dessert that’s sure to impress.
Imagine cutting into a cheesecake that feels almost like a cloud, with every bite melting in your mouth. This Japanese Cotton Cheesecake is a delightful twist on traditional cheesecake, offering a lighter, more delicate texture that’s incredibly satisfying. The combination of cream cheese, eggs, and a touch of flour creates a dessert that’s both creamy and airy, making it a perfect end to any meal.
Resume of the Recipe: This Easy Japanese Cotton Cheesecake is a light and airy dessert that’s perfect for any occasion. Made with cream cheese, eggs, and a bit of flour, this cheesecake is much lighter than traditional versions, with a texture that’s fluffy and cloud-like. It’s a simple yet elegant treat that’s sure to impress.
Exciting Story: I first discovered Easy Japanese Cotton Cheesecake during a trip to Tokyo, where I fell in love with its light and fluffy texture. When I returned home, I was determined to recreate that magical experience. After a few attempts, I finally perfected the recipe and now it’s become a staple in my kitchen. Whenever I make this cheesecake, it’s always met with awe and delight from my family and friends. It’s become my go-to dessert for special occasions, and I’m thrilled to share it with you!
Why This Easy Japanese Cotton Cheesecake?
- Light and Fluffy: The unique texture of this cheesecake is lighter and fluffier than traditional cheesecakes.
- Simple Ingredients: Uses common ingredients like cream cheese, eggs, and sugar, making it easy to prepare.
- Elegant Presentation: The cake’s delicate texture and appearance make it a beautiful dessert for any occasion.
How to Make Easy Japanese Cotton Cheesecake:
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
- Make the Cheesecake Batter:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the milk, vegetable oil, and vanilla extract to the mixture and beat until well combined.
- Gradually sift in the flour and cornstarch, mixing until smooth and lump-free.
- Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- Whip the Egg Whites:
- In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form.
- Gradually add a small amount of sugar and continue to beat until stiff peaks form.
- Fold and Combine:
- Gently fold the beaten egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Bake the Cheesecake:
- Pour the batter into the prepared cake pan.
- Place the cake pan in a larger baking dish or roasting pan. Fill the outer pan with hot water, creating a water bath for even baking.
- Bake for 50-60 minutes, or until the cake is set and the top is lightly golden.
- Cool and Serve:
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Remove from the oven and let cool completely before removing from the pan.
- Serve at room temperature or chilled, dusted with powdered sugar if desired.
Tips For Easy Japanese Cotton Cheesecake
- Room Temperature Ingredients: Make sure all ingredients are at room temperature for best results.
- Avoid Overmixing: Be gentle when folding the egg whites into the batter to maintain the light texture.
Substitutions and Variations:
- Flavored Variations: Add lemon zest, cocoa powder, or matcha powder to the batter for different flavor variations.
- Gluten-Free Option: Use a gluten-free flour blend in place of regular flour.
Make a Healthier Version:
- Reduced Fat: Use reduced-fat cream cheese and substitute part of the sugar with a sugar alternative.
- Egg Whites: Use additional egg whites and reduce the number of egg yolks for a lighter version.
Closing: And there you have it! This Easy Japanese Cotton Cheesecake is a delightful dessert that’s both elegant and easy to make. Its light and fluffy texture makes it a perfect treat for any occasion. Let us know how your cheesecake turns out, and be sure to check out some of our other delectable recipes for more sweet inspirations!
Frequently Asked Questions For Easy Japanese Cotton Cheesecake
Can I use a different type of cheese?
For the best texture and flavor, use cream cheese. Other cheeses may alter the consistency.
How do I know when the cheesecake is done?
The cheesecake should be set in the middle and have a slight jiggle. The top should be golden brown.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance and stored in the refrigerator.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Thaw it in the refrigerator before serving.
What if I don’t have a springform pan?
You can use any round cake pan, but be sure to line it with parchment paper for easy removal.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a different size pan?
You can use a different size pan, but baking times may vary. Adjust accordingly.
What can I use instead of cream of tartar?
If you don’t have cream of tartar, you can use a small amount of lemon juice or white vinegar.
Can I add flavors to the batter?
Yes, you can add flavors such as vanilla extract, lemon zest, or cocoa powder to the batter.
Why did my cheesecake crack?
Cracks can occur if the cheesecake bakes too quickly or is overmixed. Make sure to bake at the correct temperature and avoid overmixing.
Easy Japanese Cotton cheesecake
Course: All Recipes, Christmas, Dessert, Weight watchers4
servings30
minutes40
minutes300
kcalIngredients
- For the Cheesecake Batter:
8 oz (225 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) milk
1/4 cup (60 ml) vegetable oil
1/2 teaspoon vanilla extract
3 large eggs, separated
1/4 cup (30 g) all-purpose flour
1/4 cup (15 g) cornstarch
1/4 teaspoon cream of tartar
- For the Water Bath:
Hot water (for baking)
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
- Make the Cheesecake Batter:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the milk, vegetable oil, and vanilla extract to the mixture and beat until well combined.
- Gradually sift in the flour and cornstarch, mixing until smooth and lump-free.
- Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- Whip the Egg Whites:
- In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form.
- Gradually add a small amount of sugar and continue to beat until stiff peaks form.
- Fold and Combine:
- Gently fold the beaten egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Bake the Cheesecake:
- Pour the batter into the prepared cake pan.
- Place the cake pan in a larger baking dish or roasting pan. Fill the outer pan with hot water, creating a water bath for even baking.
- Bake for 50-60 minutes, or until the cake is set and the top is lightly golden.
- Cool and Serve:
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Remove from the oven and let cool completely before removing from the pan.
- Serve at room temperature or chilled, dusted with powdered sugar if desired.
