🍰 Japanese Cotton Cheesecake
(Light • Airy • Cloud-Like)
Prep Time: 20 minutes
Bake Time: 60 minutes
Cooling Time: 1 hour
Servings: 8 slices
🧾 Ingredients
Cream Cheese Batter
- 250 g (9 oz) cream cheese, softened
- 50 g (3½ tbsp) unsalted butter
- 100 ml (⅓ cup + 1 tbsp) milk
- 60 g (½ cup) cake flour
- 20 g (2 tbsp) cornstarch
- 6 large eggs, separated
- 1 tsp vanilla extract
- ¼ tsp salt
Meringue
- 120 g (½ cup) sugar (divided)
- ¼ tsp cream of tartar (or lemon juice)
👩🍳 Instructions
1️⃣ Prep pan & oven
- Preheat oven to 320°F (160°C)
- Line an 8-inch round pan (bottom + sides)
- Wrap pan outside with foil (for water bath)
2️⃣ Make cheese base
- In a saucepan over low heat, melt cream cheese, butter, and milk
- Stir until smooth and lump-free
- Remove from heat and let cool slightly
3️⃣ Add yolks & dry ingredients
- Whisk in egg yolks one by one
- Add vanilla and salt
- Sift in cake flour + cornstarch
- Mix gently until smooth
4️⃣ Make meringue
- Beat egg whites until foamy
- Add cream of tartar
- Gradually add sugar
- Beat until soft-medium peaks (not stiff)
5️⃣ Fold batter
- Fold ⅓ meringue into batter to loosen
- Gently fold remaining meringue in 2 additions
- Use light, lifting motions
6️⃣ Bake (water bath)
- Pour batter into pan
- Tap gently to release bubbles
- Place pan in a larger tray
- Add hot water halfway up pan sides
Bake:
- 320°F (160°C) – 25 min
- Reduce to 285°F (140°C) – 35 min
7️⃣ Cool properly (important!)
- Turn oven off
- Leave door slightly open 15 minutes
- Remove cake, cool completely at room temp
- Refrigerate 1–2 hours for best texture
🥗 Nutrition (Per Slice – Approx.)
- Calories: 220
- Protein: 6 g
- Fat: 14 g
- Carbs: 18 g
💡 Tips for PERFECT cotton texture
✔ Soft peaks only (over-beating = cracks)
✔ Gentle folding
✔ Low & slow baking
✔ Water bath is mandatory
