Japanese Cotton Cheesecake Recipe – Fluffy and Light

Table of Contents

• Key Takeaways
• What is a Japanese Cotton Cheesecake?
• Why You’ll Love This Cheesecake
• Essential Ingredients for a Fluffy Cheesecake
• Step-by-Step Baking Tips
• How to Serve and Store Your Cheesecake
• Common Mistakes to Avoid
• Notes & Tips

Key Takeaways

If you love delicate and airy cheesecakes, this Japanese cotton cheesecake is a must-try. It’s light, fluffy, and has a delightful melt-in-your-mouth texture. Made with simple ingredients, this cake is perfect for any occasion. Follow our step-by-step guide to ensure the perfect rise, texture, and taste every time.

What is a Japanese Cotton Cheesecake?

Unlike traditional cheesecakes, a Japanese cotton cheesecake is incredibly light and airy. It combines the richness of a classic cheesecake with the fluffiness of a sponge cake. This unique texture comes from whipping egg whites into a meringue and carefully folding them into the batter.

Why You’ll Love This Cheesecake

There are so many reasons to fall in love with this dessert. Whether you’re a fan of classic cheesecakes or looking for something new, this recipe will win you over with its softness and flavor. It’s perfect for special occasions, tea time, or just indulging in a light and sweet treat.

• Light and fluffy texture that melts in your mouth
• Less dense than traditional cheesecakes
• Perfect balance of sweetness and richness
• Great for tea time, celebrations, or a casual dessert

Essential Ingredients for a Fluffy Cheesecake

The secret to a successful Japanese cotton cheesecake lies in its carefully chosen ingredients. Using high-quality cream cheese, fresh eggs, and a gentle folding technique ensures the perfect texture.

Step-by-Step Baking Tips

Getting the perfect fluffy texture can be tricky, but these tips will help you achieve bakery-quality results.

• Use room temperature ingredients for better mixing.
• Whip egg whites until stiff peaks form for a stable batter.
• Gently fold the meringue into the batter to maintain airiness.
• Bake in a water bath to prevent cracking and ensure even baking.
• Let the cake cool gradually to avoid shrinking.

How to Serve and Store Your Cheesecake

This cheesecake is best enjoyed fresh, but if you have leftovers, here’s how to keep it soft and delicious.

• Serve chilled or at room temperature with powdered sugar or fresh fruit.
• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to one month by wrapping it tightly in plastic wrap.

Common Mistakes to Avoid

Even experienced bakers can run into issues with this delicate cake. Avoid these common mistakes for the best results.

• Overmixing the batter can cause the cake to become dense.
• Opening the oven door too soon may cause it to deflate.
• Not using a water bath can lead to cracks and uneven baking.

Notes & Tips

For a slight twist, you can add vanilla extract or lemon zest to enhance the flavor. Also, don’t rush the cooling process—letting the cake sit in the oven with the door slightly open helps it maintain its fluffiness.

This recipe is brought to you by Patricia from Patricia Universe. If you love easy and delicious desserts, be sure to check out more recipes on our website!

Japanese Cotton Cheesecake Recipe – Fluffy and Light

Enjoy the ultimate Japanese cotton cheesecake recipe with a light, airy texture and melt-in-your-mouth softness. A perfect dessert for cheesecake lovers!

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Desserts

Cuisine: Japanese

Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner

Servings: 6 slices

Author: Patricia

Ingredients

• 4 oz (115g) cream cheese, softened
• 2 tbsp (30g) unsalted butter
• 1/4 cup (60ml) whole milk
• 3 large eggs, separated
• 1/4 cup (50g) granulated sugar
• 1/4 cup (30g) cake flour
• 1 tbsp (10g) cornstarch
• 1/4 tsp salt
• 1/4 tsp cream of tartar

Instructions

1. Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper.
2. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth.
3. Remove from heat and let it cool slightly. Then whisk in egg yolks.
4. Sift in cake flour, cornstarch, and salt. Mix until well combined.
5. In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
6. Gently fold the meringue into the batter in three additions.
7. Pour the batter into the prepared pan and tap to remove air bubbles.
8. Place the cake pan in a larger pan filled with hot water for a water bath.
9. Bake for 50-55 minutes or until golden brown and set.
10. Turn off the oven and let the cheesecake cool inside with the door slightly open for 10 minutes.
11. Remove from the oven, unmold, and enjoy!

Notes

For extra flavor, add vanilla extract or lemon zest. Serve chilled or at room temperature.