Japanese Cheesecake Recipe
Japanese Cheesecake Recipe is a soft and fluffy dessert made with cream cheese, eggs, and sweetened condensed milk. This light and airy soufflé-style cheesecake melts in your mouth, offering a perfect balance of sweetness and creaminess for any occasion.
Japanese Cheesecake Recipe, also known as "Cotton Cheesecake," is a light and airy dessert that combines the creamy richness of cream cheese with the delicate fluffiness of a soufflé. Unlike traditional cheesecakes, this treat has a melt-in-your-mouth texture and a subtle sweetness that makes it irresistibly elegant. Perfectly golden on top and dusted with powdered sugar, Japanese Cheesecake is a delightful balance of simplicity and sophistication, making it a favorite for all occasions.
Ingredients
- Eggs – 4 large
- Cream Cheese – 250 g (8.8 oz)
- Sweetened Condensed Milk – 360 g (12.6 oz)
Nutritional Information
- Calories: 260
- Protein: 6g
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrate: 18g
- Sugar: 16g
- Fiber: 0g
- Sodium: 140mg
- Cholesterol: 125mg
Directions
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Separate the egg whites and yolks into two bowls. Whisk the egg whites until soft peaks form. In another bowl, combine the egg yolks, cream cheese, and sweetened condensed milk. Mix well until smooth. Gently fold the whipped egg whites into the yolk mixture until fully combined.
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Prepare an 18 cm (7-inch) cake pan and line it with parchment paper or lightly grease it. Pour the batter into the cake pan. Place the pan inside a larger baking dish. Fill the baking dish with hot water to create a water bath (bain-marie). Bake in a preheated oven at 180°C (356°F) for 45–50 minutes, or until the top is golden and the center is set.
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Remove the cake from the oven and let it cool slightly. Sprinkle sugar on top for a touch of sweetness.
