Description
Delight your guests with a Japanese Cotton Cheesecake, a soft and airy dessert that melts in your mouth. This delightful treat combines the delicate texture of a soufflé with the rich flavor of cheesecake, creating an impressive centerpiece for any occasion. Whether enjoyed at a special celebration or a casual gathering, this fluffy cake is bound to earn you rave reviews. With simple ingredients and straightforward steps, even novice bakers can master this recipe. Customize it with various flavors or toppings to make it uniquely yours!
Ingredients
Scale
- 1/4 cup cake flour
- 2 tablespoons cornstarch
- 3/4 cup cream cheese
- 2 tablespoons unsalted butter
- 3 1/2 tablespoons milk
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
- 3 large egg whites
- 1/3 cup granulated sugar
- 1/2 teaspoon lemon juice
- Powdered sugar for garnish
Instructions
- Preheat the oven to 300°F (150°C) and line a 6-inch round baking pan with parchment paper.
- Melt cream cheese, butter, and milk over simmering water until combined.
- Whisk in egg yolks and vanilla extract.
- Sift in cake flour and cornstarch, mixing until smooth.
- Beat egg whites with lemon juice until frothy; gradually add sugar until medium soft peaks form.
- Gently fold meringue into the batter in two parts.
- Pour batter into the prepared pan; place in a water bath.
- Bake in preheated oven: first at 300°F for 30 minutes, then lower to 230°F for another 30 minutes, finishing at 275°F for an additional 13–15 minutes.
- Cool in the oven for about 15 minutes before transferring to a cooling rack; dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 155
- Sugar: 8g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg