Japanese Cotton Cheesecake
Introduction
Japanese cotton cheesecake is a unique dessert that combines the richness of cheesecake with the light, fluffy texture of a sponge cake. Unlike traditional cheesecakes, this version is less dense, mildly sweet, and melts in your mouth with every bite. It’s perfect for those who love delicate desserts that are not overly heavy.
Why You’ll Love This Cake
Light and airy texture
Less sweet compared to classic cheesecakes
Elegant and beautiful for any occasion
Can be served plain or with toppings like fruit or whipped cream
Key Ingredients
Cream Cheese: The base of the cake, giving it richness.
Eggs: Provide structure and fluffiness when whipped.
Sugar: For sweetness.
Butter: Adds creaminess and flavor.
Milk: Helps create a smooth batter.
Cake Flour or All-Purpose Flour: For structure.
Cornstarch: Makes the cake tender.
Lemon Juice (optional): Adds a refreshing touch.
Nutrition per Slice (1 of 10 slices)
Nutrient Amount per Serving % Daily Value
Calories 220 –
Protein 6 g 12%
Fat 13 g 20%
Saturated Fat 7 g 35%
Carbohydrates 20 g 7%
Fiber 0 g –
Sugar 12 g –
Sodium 130 mg 5%
Recipe
Ingredients
250 g cream cheese (room temperature)
50 g unsalted butter
100 ml milk
60 g cake flour
20 g cornstarch
6 large eggs, separated
140 g sugar (divided)
1 tsp lemon juice (optional)
Pinch of salt
Instructions
Preheat oven to 160°C (320°F). Line a round cake pan with parchment paper.
Melt cream cheese, butter, and milk together over low heat until smooth. Let cool slightly.
Sift flour and cornstarch, then add to the cream cheese mixture. Mix well.
Add egg yolks and mix until smooth.
In a separate bowl, beat egg whites with salt and lemon juice. Gradually add sugar (about 100 g) until stiff peaks form.
Gently fold the meringue into the cream cheese batter in three additions.
Pour the batter into the cake pan. Tap gently to remove air bubbles.
Place the cake pan in a larger baking dish filled with hot water (water bath).
Bake for 60–70 minutes until golden brown and set. Turn off oven and leave the cake inside with the door slightly open for 10 minutes.
Remove from oven, cool completely, and dust with powdered sugar before serving.
Variations
Matcha Version: Add 2 tsp matcha powder for a green tea flavor.
Chocolate Swirl: Mix in melted dark chocolate for a marble effect.
Fruit Topping: Serve with strawberries, blueberries, or mango slices.
Tips for Success
Use room temperature ingredients for a smooth batter.
Whip egg whites until stiff but not dry.
Bake in a water bath to keep the cake moist and prevent cracking.
Let the cake cool gradually to avoid collapsing.
Conclusion
Japanese cotton cheesecake is soft, airy, and perfectly balanced between rich and light. Once you try it, you’ll understand why it’s loved worldwide. Whether served plain or with toppings, it’s a dessert that impresses every time.Japanese Cotton Cheesecake
Introduction
Japanese cotton cheesecake is a unique dessert that combines the richness of cheesecake with the light, fluffy texture of a sponge cake. Unlike traditional cheesecakes, this version is less dense, mildly sweet, and melts in your mouth with every bite. It’s perfect for those who love delicate desserts that are not overly heavy.
Why You’ll Love This Cake
Light and airy texture
Less sweet compared to classic cheesecakes
Elegant and beautiful for any occasion
Can be served plain or with toppings like fruit or whipped cream
Key Ingredients
Cream Cheese: The base of the cake, giving it richness.
Eggs: Provide structure and fluffiness when whipped.
Sugar: For sweetness.
Butter: Adds creaminess and flavor.
Milk: Helps create a smooth batter.
Cake Flour or All-Purpose Flour: For structure.
Cornstarch: Makes the cake tender.
Lemon Juice (optional): Adds a refreshing touch.
Nutrition per Slice (1 of 10 slices)
Nutrient Amount per Serving % Daily Value
Calories 220 –
Protein 6 g 12%
Fat 13 g 20%
Saturated Fat 7 g 35%
Carbohydrates 20 g 7%
Fiber 0 g –
Sugar 12 g –
Sodium 130 mg 5%
Recipe
Ingredients
250 g cream cheese (room temperature)
50 g unsalted butter
100 ml milk
60 g cake flour
20 g cornstarch
6 large eggs, separated
140 g sugar (divided)
1 tsp lemon juice (optional)
Pinch of salt
Instructions
