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Easy Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake

A light, airy cheesecake that feels more like a cloud cake, perfect for those seeking a sweet treat without heaviness.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 240
Ingredients Method Notes

Ingredients
  

For the cheesecake batter
  • 8 oz cream cheese, full fat Use room temperature for easier mixing.
  • 1/2 cup whole milk Any milk works, but whole is ideal.
  • 1 tbsp butter For added richness.
  • 4 pcs large eggs Separate yolks and whites carefully.
  • 1 cup sugar Split between batter and egg whites.
  • 1 cup cake flour All-purpose flour can be a substitute.
  • 2 tbsp cornstarch Optional, helps with tenderness.

Method
 

Preparation
  1. Preheat the oven to a low temperature.
  2. Melt and mix the cream cheese, milk, and butter until smooth.
  3. Mix in the egg yolks, then sift in the flour and cornstarch.
  4. In a separate bowl, whip the egg whites with half the sugar until soft peaks form.
  5. Gently fold the whipped egg whites into the cream cheese mixture.
  6. Pour the batter into the prepared pan.
Baking
  1. Bake in a water bath for about 60 minutes.
  2. Turn off the oven, crack the door, and let the cake cool gradually.

Notes

Store leftover cheesecake in an airtight container for up to 3 days in the fridge, or freeze slices for up to a month. Allow to come to room temperature before serving for best texture.