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
Keywords: Ensure all ingredients are at room temperature for optimal mixing. Allow the cheesecake to cool gradually in the oven to maintain its fluffiness. Customize flavors by adding citrus zest or matcha powder for a unique twist.