Description
Japanese Cotton Cheesecake is a delightful dessert that captures the essence of lightness and flavor in every bite. This fluffy cheesecake, with its cloud-like texture, combines rich cream cheese and whipped egg whites to create a melt-in-your-mouth experience.
Ingredients
Scale
- 8 oz (226g) cream cheese
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) whole milk
- 1/2 cup (65g) all-purpose flour
- 1 tsp baking powder
- 1 tbsp lemon juice
Instructions
- Preheat oven to 320°F (160°C). Prepare a round cake pan with parchment paper.
- In a bowl, mix softened cream cheese, half the sugar, milk, lemon juice, and half the egg yolks until smooth.
- Sift in flour and baking powder; stir gently until combined.
- In another bowl, whip egg whites until foamy; gradually add remaining sugar until stiff peaks form.
- Fold one-third of egg whites into cream cheese mixture; fold in remaining egg whites until no streaks remain.
- Pour batter into prepared pan and bake in a water bath for 60–70 minutes or until set and golden brown.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg