Japanese Cotton Cheesecake Recipe: Fluffy and Jiggly Delight

Learn how to make a Japanese Cotton Cheesecake with this easy guide. This incredibly light and airy cheesecake melts in your mouth and is perfect for any occasion!

Introduction

Japanese Cotton Cheesecake, also known as Japanese Souffle Cheesecake, is famous for its light, fluffy texture that’s reminiscent of a soft, jiggly cloud. Unlike the dense, velvety American cheesecake, this version features whipped egg whites and cake flour that create a delightful melt-in-your-mouth experience. Perfectly balanced in sweetness, this cheesecake is the ultimate showstopper for gatherings or celebrations.

If you’re a fan of Japanese desserts, be sure to try our Matcha Roll Cake for another light and airy treat.

For those who love the subtle yet creamy flavors of Japanese sweets, you can also explore our Japanese Cake Roll, which brings the same delicacy and finesse to your table.

Key Ingredients

Below are the main ingredients required to make this Japanese Cotton Cheesecake:

• Cake Flour (¼ cup / 30g): Ensures a soft, airy crumb.
• Cornstarch (2 tbsp / 20g): Makes the cheesecake even lighter.
• Cream Cheese (¾ cup / 180g): Full-fat cream cheese for a rich flavor.
• Unsalted Butter (2 tbsp / 30g): Adds moisture and flavor.
• Whole Milk (3 ½ tbsp / 50g): Keeps the cake moist.
• Large Eggs (3): Separate the egg yolks and egg whites for separate preparation.
• Vanilla Extract (½ tsp / 2g): Adds a classic flavor.
• Granulated Sugar (⅓ cup / 70g): Sweetens the meringue.
• Lemon Juice (½ tsp / 2g): Helps stabilize the egg whites.
• Powdered Sugar: For dusting the finished cake.

Equipment Needed

To prepare Japanese Cotton Cheesecake, you’ll need:

• 6-Inch Round Baking Pan: For baking the cheesecake.
• Electric Hand Mixer: To whip the meringue and blend the batter.
• Mixing Bowls: For various preparation stages.
• Fine Mesh Sieve: To sift the cake flour and cornstarch.

Preparation Time

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 15 minutes
• Cooling Time: 30 minutes
• Total Time: 2 hours 5 minutes

Step-by-Step Recipe Instructions

Here’s how you can create the perfect Japanese Cotton Cheesecake:

Prepare the Ingredients

1. Preheat and Prepare Pan:
   • Preheat your oven to 300°F (150°C). Line the bottom and sides of your 6-inch round baking pan with parchment paper.
2. Melt Cream Cheese and Butter:
   • Place a small saucepan with water over medium heat until it simmers. In a mixing bowl set over the saucepan (double boiler), combine cream cheese, butter, and milk. Whisk until the mixture reaches 130°F (55°C) and is smooth.
3. Add Yolks and Vanilla:
   • Remove the bowl from heat and whisk in the egg yolks and vanilla extract until smooth and combined.
4. Sift and Combine:
   • Sift cake flour and cornstarch into the egg and cheese mixture. Whisk until the batter is smooth and free from lumps.

Make the Meringue

1. Whip Egg Whites:
   • In a separate mixing bowl, add egg whites and lemon juice. Using an electric mixer, beat on high speed until white and frothy.
   • Gradually add sugar, one-third at a time, while the mixer runs until the meringue reaches medium-soft peaks (when you lift the mixer, the tip of the egg whites should slightly fold over).
2. Incorporate Meringue:
   • Add one-third of the meringue to the egg batter, folding until fully incorporated.
   • Then, gently pour the egg batter into the remaining meringue and fold until just combined, being careful not to over-mix.

Bake the Cheesecake

1. Pour Batter and Bake:
   • Pour the batter into the lined baking pan from about 5 inches above to pop any large air bubbles. Place the baking pan into a larger baking tray and fill it with 1-2 cm of hot boiling water.
   • Bake at 300°F (150°C) for 30 minutes. Lower the temperature to 230°F (110°C) and bake for another 30 minutes. Finally, increase the temperature to 275°F (135°C) for 13-15 minutes until the top is golden.
2. Cooling Process:
   • Turn off the oven and leave the cheesecake inside with the door cracked for 15 minutes. Remove the water bath, then let the cake sit in the oven for another 15 minutes to prevent shrinkage.
   • Remove from the pan and let cool completely on a wire rack.
3. Finish:
   • Dust the top of the cheesecake with powdered sugar. Slice and serve!

Tips and Tricks

• Medium-Soft Peaks: Ensure the egg whites are whipped to medium-soft peaks for the perfect texture.
• Water Bath: Baking the cake in a water bath helps maintain a steady temperature and prevents cracking.
• Cool Gradually: Allowing the cake to cool gradually in the oven with the door slightly ajar helps prevent the cake from shrinking.

Nutritional Information

• Calories: 224 kcal per serving
• Carbohydrates: 25g
• Protein: 12g
• Fat: 8g
• Saturated Fat: 4g A light dessert option, perfect for a sweet treat that doesn’t feel too heavy.

FAQs

1. Q: Why did my Japanese cotton cheesecake crack?
   A: The cheesecake may have cracked due to high oven temperature. Use a water bath and bake at a low and steady temperature.
2. Q: How do I prevent my cheesecake from shrinking?
   A: Leave the cheesecake in the oven with the door slightly open after baking to prevent a sudden temperature change.
3. Q: Can I use other flavors instead of vanilla?
   A: Yes, ube extract or lemon zest can be used for a different flavor profile.
4. Q: How long can I store Japanese cheesecake?
   A: Store in an airtight container in the refrigerator for up to 5 days.
5. Q: What’s the difference between Japanese cotton cheesecake and regular cheesecake?
   A: Japanese cheesecake is lighter and has a fluffier, souffle-like texture compared to the dense texture of American cheesecake.

Serving Suggestions

• With Fresh Berries: Serve with a side of strawberries or raspberries for added freshness.
• Chilled: Chill the cheesecake before serving for an even softer texture.
• Light Dusting of Powdered Sugar: Adds an elegant finish.

Storage Instructions

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
• Best Fresh: For the best texture, serve immediately after chilling.

Conclusion

This Japanese Cotton Cheesecake is a wonderfully light and airy dessert that will melt in your mouth with every bite. Whether for a special occasion or simply to treat yourself, this recipe is sure to impress! Don’t forget to explore our Matcha Cheesecake if you’re in the mood for another delicately flavored Japanese treat.