Japanese Cotton Cheesecake 

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This Japanese Cotton Cheesecake is incredibly light, airy, and fluffy—almost like a soufflé. It melts in your mouth with a delicate sweetness and a soft, cloud-like texture. Perfect for special occasions or as an elegant dessert.

Ingredients

Cream Cheese Mixture

  • 250 g cream cheese (softened)
  • 50 g unsalted butter
  • 100 ml milk
  • 60 g cake flour (or all-purpose flour, sifted)
  • 20 g cornstarch
  • 6 egg yolks
  • 1 teaspoon vanilla extract

Meringue

  • 6 egg whites
  • 120 g sugar
  • 1 teaspoon lemon juice or vinegar

For Baking

  • Powdered sugar (for dusting)
  • Hot water (for water bath)

Instructions (Step by Step)

Step 1: Prepare the Pan

  • Line the bottom and sides of a 20 cm (8-inch) round pan with parchment paper.
  • Wrap the outside of the pan with aluminum foil to prevent water from entering.

Step 2: Melt the Base

  • In a saucepan over low heat, melt cream cheese, butter, and milk together.
  • Stir until smooth and creamy. Remove from heat.

Step 3: Add Dry Ingredients

  • Sift in cake flour and cornstarch.
  • Mix gently until smooth and lump-free.

Step 4: Add Egg Yolks

  • Add egg yolks one by one, mixing well after each addition.
  • Stir in vanilla extract. Set aside.

Step 5: Make the Meringue

  • Beat egg whites until foamy.
  • Add lemon juice.
  • Gradually add sugar and beat until soft to medium peaks (do not overbeat).

Step 6: Fold Gently

  • Fold one-third of the meringue into the cream cheese mixture to loosen it.
  • Gently fold in the remaining meringue in two additions using a spatula.

Step 7: Bake (Water Bath)

  • Pour batter into the prepared pan.
  • Place the pan in a larger baking tray and add hot water halfway up the sides.
  • Bake at 160°C (320°F) for 60 minutes, then 150°C (300°F) for 20 minutes.

Step 8: Cooling

  • Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
  • Remove and cool completely before unmolding.

Serving Suggestions

  • Dust with powdered sugar
  • Serve plain or with fresh berries
  • Add a light honey or fruit sauce

FAQ – Frequently Asked Questions

Q1: Why did my cheesecake crack?

Cracks usually happen due to overbeating the meringue or sudden temperature changes.

Q2: Why did it collapse after baking?

Slight shrinking is normal. Overmixing or underbaking can cause excessive collapse.

Q3: Can I use all-purpose flour only?

Yes, replace cake flour with all-purpose flour, but the texture will be slightly less soft.

Q4: Can I store this cheesecake?

Yes. Store in the refrigerator for up to 3 days in an airtight container.

Q5: Can I freeze it?

Freezing is not recommended as it affects the airy texture.

Q6: How do I know it’s done?

The center should jiggle slightly but feel set when gently touched.

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