🍰 Fluffy Japanese-Style Cheesecake (Cotton Cheesecake)
📝 Description
This cake is light, airy, and gently sweet—somewhere between a cheesecake and a sponge cake. The texture is soft and jiggly, almost like a soufflé, thanks to whipped egg whites folded into a creamy batter. It’s less dense than classic cheesecake and melts in your mouth.
🍽️ Ingredients
- 250 g cream cheese (room temperature)
- 50 g butter
- 100 ml milk
- 60 g cake flour (or all-purpose flour sifted)
- 20 g cornstarch
- 6 eggs (separated)
- 120 g sugar (divided)
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
- Powdered sugar (for dusting)
👩🍳 Instructions
1. Prepare
- Preheat oven to 320°F (160°C).
- Line a round cake pan with parchment. Wrap the outside with foil (for water bath).
2. Make Cream Base
- In a bowl over hot water (double boiler), melt cream cheese, butter, and milk.
- Stir until smooth. Remove from heat.
3. Add Yolks & Dry Ingredients
- Whisk in egg yolks, vanilla, and lemon juice.
- Sift in flour + cornstarch. Mix until silky.
4. Make Meringue
- Beat egg whites until foamy.
- Gradually add sugar and whip to soft peaks (not stiff).
5. Fold
- Gently fold meringue into batter in 3 parts.
- Do not overmix—keep it airy.
6. Bake (Water Bath)
- Pour batter into pan. Tap lightly to remove bubbles.
- Place pan in a larger tray with hot water (water bath).
- Bake:
- 160°C (320°F) for 25 minutes
- then 140°C (285°F) for 40–50 minutes
7. Cool
- Turn off oven, leave door slightly open for 15 minutes.
- Remove and cool completely before unmolding.
8. Serve
- Dust with powdered sugar and slice gently.
❓ Q&A
Q: Why did my cake crack?
A: Oven too hot or no water bath. Keep temperature low and steady.
Q: Why is it dense instead of fluffy?
A: Overmixed batter or deflated meringue. Fold gently.
Q: Can I skip the water bath?
A: Not recommended—it helps create the soft, moist texture.
Q: How do I know it’s done?
A: It should jiggle slightly in the center but not be liquid.
Q: How to store it?
A: Refrigerate for up to 3 days. It tastes even better chilled.