Japanese Cotton Cheesecake

Introduction

Cheesecake lovers often find themselves torn between the rich indulgence of New York cheesecake and the delicate lightness of sponge cakes. Japanese Cotton Cheesecake offers the perfect balance, combining the creaminess of cheesecake with the airy, souffle-like texture of a sponge. Soft, fluffy, and subtly sweet, it melts in your mouth with every bite. Beloved in Japan and adored around the world, this dessert is a wonderful choice for tea time, celebrations, or whenever you crave something light yet luxurious.

Ingredients

• 250 g (9 oz) cream cheese, softened

• 50 g (¼ cup) unsalted butter

• 100 ml (½ cup) milk

• 6 large eggs, separated

• 140 g (¾ cup) granulated sugar (divided)

• 60 g (½ cup) cake flour (or all-purpose flour, sifted)

• 20 g (3 tbsp) cornstarch

• 1 tsp lemon juice

• 1 tsp vanilla extract

• Pinch of salt

• Powdered sugar, for dusting

Instructions

1. Prepare the Pan and Oven

Preheat the oven to 320°F (160°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with foil to protect it from water during baking.

2. Make the Cream Cheese Base

In a heatproof bowl set over a double boiler, melt the cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly. Whisk in the egg yolks, vanilla extract, and lemon juice. Sift in the flour and cornstarch, stirring until the mixture is lump-free.

3. Whip the Egg Whites

In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar in three additions, beating until soft peaks form.

4. Combine the Mixtures

Gently fold the whipped egg whites into the cream cheese mixture in three parts, taking care not to deflate the batter.

5. Bake with a Water Bath

Pour the batter into the prepared pan. Place the pan into a larger baking dish filled with about 1 inch of hot water. Bake for 60–70 minutes, or until the top is golden brown and the cake is set but still slightly jiggly in the center.

6. Cool and Finish

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent cracks. Remove from the oven, let cool completely, and dust with powdered sugar before serving.

Conclusion

Japanese Cotton Cheesecake is a true masterpiece of lightness and elegance. Its cloud-like texture, subtle sweetness, and creamy undertones make it unforgettable with every bite. Enjoy it plain, with a simple dusting of powdered sugar, or paired with fresh fruit and whipped cream. This cheesecake is proof that simple ingredients, treated with care, can create a dessert that feels both refined and comforting.