1. Why is my Japanese Cotton Cheesecake not fluffy?

A common reason for a flat cheesecake is underwhipping the egg whites. To achieve the perfect fluffy texture, ensure you whip the egg whites until they form medium-soft peaks. If overmixed or undermixed, the meringue may deflate, resulting in a denser cake. Also, remember not to over-mix the batter when combining the meringue with the rest of the ingredients, as this can also cause a loss of fluffiness.

2. Can I use a different type of cheese for this recipe?

While cream cheese is the traditional choice, you can experiment with other varieties such as mascarpone or ricotta cheese. However, keep in mind that these substitutes might slightly alter the flavor and texture. Full-fat cream cheese is recommended for the best results, as it helps provide that signature rich and tangy cheesecake flavor.

3. How can I prevent cracks in my Japanese Cotton Cheesecake?

To prevent cracks, make sure to bake your cheesecake slowly in a water bath. The hot water bath regulates the oven temperature, keeping the cheesecake moist and helping it rise evenly. Also, avoid opening the oven door frequently to check on the cake, as sudden temperature changes can cause it to crack.

4. Can I make this cheesecake in advance?

Yes! Japanese Cotton Cheesecake is a great make-ahead dessert. You can store it in an airtight container in the refrigerator for up to 5 days. However, note that the texture may change slightly as it chills. To enjoy it at its best, serve it chilled or at room temperature before serving

Japanese Cotton Cheesecake – Light, Fluffy & Irresistible!

Name: Japanese Cotton Cheesecake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Japanese
Ingredients: ¼ cup (30 g) cake flour; 2 tablespoons (20 g) cornstarch; ¾ cup (180 g) cream cheese, full-fat brick; 2 tablespoons (30 g) unsalted butter, room temperature; 3½ tablespoons (50 g) whole milk; 3 large egg yolks, room temperature; ½ teaspoon (2 g) vanilla extract; 3 large egg whites, room temperature; ⅓ cup (70 g) granulated sugar; ½ teaspoon (2 g) lemon juice; Powdered sugar (for garnish)

Description

Japanese Cotton Cheesecake is a light, fluffy, and melt-in-your-mouth dessert with a rich, creamy cheesecake flavor and a soft, bouncy texture. Unlike traditional cheesecakes, it doesn’t require a crust and relies on whipped egg whites for its airy structure. Perfect for special occasions or a sweet treat, this dessert is both indulgent and delicate.

Ingredients

Scale

¼ cup (30 g) cake flour
2 tablespoons (20 g) cornstarch
¾ cup (180 g) cream cheese, full-fat brick
2 tablespoons (30 g) unsalted butter, room temperature
3½ tablespoons (50 g) whole milk
3 large egg yolks, room temperature
½ teaspoon (2 g) vanilla extract
3 large egg whites, room temperature
⅓ cup (70 g) granulated sugar
½ teaspoon (2 g) lemon juice
Powdered sugar (for garnish)

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Instructions

Preheat your oven to 300°F (150°C) and line a 6-inch round baking pan with parchment paper.
Over a double boiler, melt the butter and cream cheese together with the milk. Whisk until smooth and reach about 130°F (55°C).
Remove from heat and whisk in the egg yolks and vanilla extract.
Sift in the cake flour and cornstarch. Whisk until smooth and strain the batter through a fine-mesh sieve.
In a separate bowl, beat the egg whites and lemon juice until frothy. Gradually add the sugar in 3 parts while beating until medium-soft peaks form.
Fold a third of the meringue into the batter to lighten it, then gently fold in the remaining meringue until combined.
Pour the batter into the prepared pan and tap it to release large air bubbles. Place the pan in a larger baking dish and add 1-2 cm of hot water for a water bath.
Bake at 300°F (150°C) for 30 minutes, then reduce the temperature to 230°F (110°C) and bake for another 30 minutes. Increase the temperature to 275°F (135°C) and bake for 13-15 minutes until golden and a toothpick comes out mostly clean.
Turn off the oven and leave the cheesecake in with the door cracked open for 15 minutes. Then remove it from the water bath and let it cool in the oven for another 15 minutes.
Remove from the pan, cool completely, and dust with powdered sugar before serving.

Notes

Ensure the egg whites are whipped to medium-soft peaks for the best texture.
Bake the cheesecake slowly in a water bath to prevent cracking and dryness.
Don’t open the oven door frequently while baking to maintain even heat.
Let the cheesecake cool gradually in the oven to avoid shrinkage.
This cheesecake is best enjoyed within 5 days of making and can be stored in the fridge.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baked
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 224 kcal
Sugar: 17 g
Sodium: 324 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 1 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 116 mg