Japanese Cotton Cheesecake Recipe
Treat yourself to a slice of heaven with this irresistibly light and fluffy Japanese Cotton Cheesecake—so soft it melts in your mouth, you’ll want to make it again and again!
Ingredients
- 6 large eggs separated
- 8 ounces cream cheese softened
- 1/4 cup heavy cream or full-fat milk
- 4 tablespoons unsalted butter cut into pieces
- 1/2 cup cake flour
- 1 tablespoon lemon zest optional
- 1 1/2 teaspoons vanilla extract optional
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
Optional Toppings:
- Powdered sugar
- Apricot jam warmed
- Berries
- Sweetened whipped cream
Instructions
- Preheat the oven to 300°F. Line the bottom of an 8x3 inch cake pan with parchment paper and place it in a 9x9 baking pan for a water bath.
- Simmer water in a large saucepan. Reduce heat to low.
- In a heatproof bowl, combine cream cheese, butter, and cream over the simmering water. Whisk until smooth. Remove from heat.
- Add egg yolks, sift in cake flour, and whisk. Add lemon zest and vanilla. Set aside to cool.
- Fill the 9x9 pan halfway with hot water and place it in the oven to preheat.
- In a clean bowl, whip egg whites and lemon juice until frothy. Gradually add sugar until medium-soft peaks form.
- Fold meringue into the cream cheese mixture in thirds.
- Pour batter into the 8-inch cake pan. Tap to remove air bubbles.
- Bake in the water bath for 80-90 minutes until golden and a skewer comes out clean.
- Cool the cheesecake in the pan, then flip it out onto a plate to remove the parchment paper.
- Serve warm, cooled, or chilled. Dust with powdered sugar, glaze with apricot jam, or top with fruits and whipped cream.
Notes
Notes:
- Work swiftly when adding egg yolks to prevent scrambling.
- Be gentle when folding in the meringue to keep the batter light and airy.
- Work swiftly when adding egg yolks to prevent scrambling.
- Be gentle when folding in the meringue to keep the batter light and airy.