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Light and fluffy Easy Japanese Cotton Cheesecake, showcasing its jiggly texture.

Japanese Cotton Cheesecake

A light and fluffy dessert that combines the elegance of cheesecake with a cloud-like texture, perfect for those seeking a sweet treat without heaviness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Japanese
Calories: 245
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese, softened
  • 4 tbsp butter
  • 1/2 cup milk
  • 4 large eggs, separated Use room temperature
  • 3/4 cup sugar
  • 1 cup cake flour or all-purpose flour plus cornstarch
  • 1 pinch salt
  • 1 tbsp lemon juice or vanilla (optional)

Method
 

Preparation
  1. Preheat your oven and prepare an 8-inch round cake pan lined with parchment paper.
  2. Melt cream cheese, butter, and milk together until smooth.
  3. Whisk in the egg yolks, then sift in flour and mix until silky.
  4. In a separate bowl, whip egg whites with sugar to soft glossy peaks.
  5. Fold the egg whites into the batter gently in a few additions.
Baking
  1. Place the cake pan in a larger pan with hot water for a water bath.
  2. Bake until the top is golden and the center jiggles slightly.
  3. Once baked, turn off the oven, crack the door, and let it cool slowly.

Notes

For best results, do not rush the baking process and handle the cake gently. Consider flavor variations such as vanilla, lemon, matcha, or chocolate swirl.