Easy Japanese Cotton Cheesecake
Indulge in the delightful experience of creating your own Easy Japanese Cotton Cheesecake, a dessert that is as light and fluffy as a cloud! This simple yet elegant cheesecake is perfect for any occasion, from casual weeknight dinners to festive celebrations. With its airy texture and subtle sweetness, this cheesecake will surely impress your family and friends. Plus, it’s easy to prepare, making it accessible for bakers of all skill levels. The beauty of this recipe lies in its versatility—customize it with your favorite flavors or serve it with fresh fruits for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 1 cup cream cheese (softened)
- 4 tablespoons butter (softened)
- 7 tablespoons milk
- 6 large eggs (separated)
- 1.5 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar (divided)
- 3/4 cup cake flour
- 2.5 tablespoons corn starch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Grease and line an 8-inch springform pan with tinfoil around the outside.
- Melt cream cheese, butter, and milk together in a microwave-safe bowl until smooth.
- Stir in egg yolks, lemon juice, vanilla extract, and half the sugar until combined.
- Sift in cake flour, corn starch, and salt; whisk until smooth.
- Whip egg whites to soft peaks; gradually add cream of tartar and remaining sugar until stiff peaks form.
- Gently fold meringue into batter in two additions.
- Pour batter into the prepared pan; place it in a water bath.
- Bake at 400°F for 18 minutes, then lower to 320°F for an additional 12 minutes.
- Cool slowly in the oven before transferring to a plate.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 105mg