Japanese Cotton Cheesecake
This Japanese Cotton Cheesecake is SO LIGHT! Airy, fluffy, and subtly sweet, it’s a melt-in-your-mouth dessert that’s surprisingly easy to make at home.
Equipment
- Electric mixer or stand mixer
- Bain-marie setup (water bath)
- 8-inch round cake pan
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 3 large eggs separated
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
Preparation
- Preheat your oven to 320°F (160°C). Line the bottom and sides of your 8-inch cake pan with parchment paper to prevent sticking. Separate the eggs, placing yolks and whites in separate bowls and bring out softened cream cheese.
Cream Cheese Mixture
- Beat the softened cream cheese in a medium bowl until smooth and creamy. Gradually add the sugar while mixing to dissolve completely. Pour in milk, vegetable oil, and vanilla extract, then mix until combined. Add egg yolks one at a time, mixing well after each addition.
Dry Ingredients
- Sift the all-purpose flour and cornstarch together to remove lumps. Gently fold the dry ingredients into the cream cheese mixture until just combined, being careful not to overmix.
Whipping Egg Whites
- Add cream of tartar to the egg whites in a clean bowl. Using an electric mixer, whip until soft peaks form. Gradually add remaining sugar and continue whipping until stiff peaks form.
Folding Batter
- Fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Then carefully fold in the remaining egg whites in two additions, maintaining as much air as possible.
Baking
- Pour the batter into the prepared cake pan. Place the pan inside a larger baking tray and pour hot water around it to create a water bath. Bake for 55-60 minutes until the top is golden and a toothpick comes out clean.
Cooling and Serving
- Remove the cake from the water bath and let it cool in the pan for 10 minutes. Run a knife around the edges and invert onto a cooling rack. Serve slightly chilled or at room temperature.
Notes
- Use vegetable oil instead of butter to keep the texture moist but light.
- Whip egg whites to stiff peaks and fold gently to maintain a fluffy texture.
- Bake using a water bath to prevent cracking and ensure even cooking.
- Substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
- Store in an airtight container in the refrigerator for up to 3 days or freeze wrapped tightly.