Japanese Cotton Cheesecake

📝 Description:

This Cotton Cheesecake is a heavenly blend of creamy cream cheese and airy sponge cake, creating a melt-in-your-mouth texture. It’s less dense than traditional cheesecakes and has a delicate sweetness balanced by a slight tang. Perfect for those who love cheesecake but want something lighter and less rich.

🌍 Origin:

Originating from Japan, this style of cheesecake blends Western cream cheese with traditional Japanese techniques, creating a soufflé-like, soft texture. It has gained worldwide popularity for its unique fluffiness and subtle flavor.

🧾 Ingredients Quantity:

Cream cheese – 8 oz (225g), softened
Unsalted butter – ¼ cup (57g), softened
Milk – ½ cup (120ml)
Granulated sugar – 1 cup (200g), divided
Eggs – 4 large, separated
Cake flour – ⅓ cup (40g), sifted
Cornstarch – 2 tbsp (15g), sifted
Lemon juice – 1 tbsp
Cream of tartar – ½ tsp (optional, for stabilizing egg whites)

🍽️ Instructions:

1. Preheat & Prepare:

Preheat oven to 320°F (160°C). Line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking during a water bath.

2. Melt Cream Cheese Mixture:

In a heatproof bowl over simmering water (double boiler), melt cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.

3. Add Egg Yolks & Flour:

Whisk egg yolks into the cream cheese mixture one at a time. Then sift in cake flour and cornstarch, mixing gently until smooth. Add lemon juice.

4. Whip Egg Whites:

In a separate clean bowl, beat egg whites with cream of tartar (if using) until foamy. Gradually add half the sugar (½ cup), continue beating to stiff peaks.

5. Fold Whites into Batter:

Gently fold one-third of the egg whites into the cream cheese mixture to lighten it. Then carefully fold in the remaining egg whites until just combined.

6. Bake in Water Bath:

Pour batter into prepared pan. Place pan in a larger baking dish filled with hot water halfway up the side of the springform pan.

7. Bake:

Bake for 60–70 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

8. Cool Gradually:

Turn off oven, leave cake inside with door slightly open for 15 minutes. Then remove from oven and water bath, cool completely on a rack. Refrigerate at least 4 hours or overnight for best texture.