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Easy Japanese Cotton Cheesecake

A light and fluffy dessert that melts in your mouth, this Easy Japanese Cotton Cheesecake is perfect for anyone looking for a no-fuss baking experience.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cheesecake batter
  • 8 oz Cream cheese, softened Can use low-fat cream cheese for a lighter option.
  • 1/2 cup Milk Warmed slightly.
  • 1/4 cup Butter Warmed slightly.
  • 3 large Egg yolks Room temperature for best results.
  • 1 cup Sugar
  • 1 tsp Vanilla extract Optional.
  • 1 tsp Lemon juice Optional, adds brightness.
For the meringue
  • 5 large Egg whites Whipped to stiff peaks.
For baking
  • as needed Water For the water bath during baking.
  • 1 spray Cooking spray or butter For greasing the pan.
  • 1 sheet Parchment paper For lining the bottom and sides of the pan.

Method
 

Prepare the batter
  1. Preheat your oven to 320°F (160°C) and line a springform pan with parchment paper.
  2. In a bowl, whisk together softened cream cheese, milk, and butter until smooth.
  3. Incorporate egg yolks, sugar, and vanilla extract (if using). Mix until well combined.
  4. In a separate bowl, whip egg whites to stiff peaks, taking care not to overmix.
  5. Gently fold the meringue into the cream cheese mixture, being careful to maintain the airiness.
  6. Pour the batter into the prepared pan and tap lightly to remove air bubbles.
Bake
  1. Place the springform pan into a larger oven-safe tray filled halfway with hot water.
  2. Bake for 60 minutes without opening the oven. Let cool in the oven with the door cracked to prevent sinking.

Notes

Start with all ingredients at room temperature for best mixing results. Experiment with flavors like grated lemon zest or matcha powder for a unique twist. Store leftovers in an airtight container in the fridge for up to 3 days.