Japanese Cotton Cheesecake
Japanese Cotton Cheesecake is a light, fluffy, and airy dessert that melts in your mouth. Perfectly balanced in sweetness, this Japanese-inspired cheesecake is a must-try for anyone who loves soft and delicate treats.
Japanese Cotton Cheesecake is a delicate, airy dessert that combines the rich, creamy taste of traditional cheesecake with the light, fluffy texture of a soufflé. Unlike dense New York-style cheesecakes, Japanese Cotton Cheesecake has a soft, cloud-like consistency, achieved by folding whipped egg whites into a cream cheese batter. The cake has a subtle sweetness, a hint of tang from cream cheese, and a gentle rise that makes it almost jiggle when fresh out of the oven. Perfectly baked, it has a golden-brown top and a melt-in-your-mouth texture, making it a delightful treat for those seeking a lighter, elegant dessert.
Ingredients
- 120 grams cream cheese
- 100 grams milk
- 35 grams unsalted butter
- 25 grams cake flour
- 10 grams cornstarch
- 3 eggs, separated
- 50 grams sugar
- 4 grams lemon juice
Nutritional Information
- Calories: 150
- Protein: 4g
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Sugar: 8g
- Cholesterol: 85mg
- Sodium: 60mg
Directions
-
Prepare a round cake pan (15 cm x 7 cm) by greasing it with butter, then cover the outside of the pan with aluminum foil to prevent water from seeping in during baking. Separate the egg yolks from the whites, placing them in two different bowls.
-
In a double boiler setup, place a heatproof bowl over a pan of simmering water. Add the cream cheese, milk, and butter to the bowl, stirring until fully melted and combined. Then, add the egg yolks, cake flour, and cornstarch, mixing well until smooth.
-
In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add sugar and lemon juice while beating, until the mixture reaches stiff peaks. Gently fold the egg white mixture into the cream cheese mixture until well incorporated.
-
Pour the batter into the prepared pan. Bake in a preheated oven at 190°C (374°F) for 15 minutes, or until the top is lightly golden and the center is set.
