Cotton Cheesecake / Japanese Cheesecake Recipe

Introduction

Cotton Cheesecake, also known as Japanese Cheesecake, is a light and fluffy dessert that melts in your mouth. Its delicate texture combines cream cheese richness with the airy softness of a soufflé. Perfect for a subtle and elegant treat.

Ingredients

• 5 large eggs, at room temperature
• 1/4 tsp cream of tartar
• 1/2 cup sugar, divided
• 8 oz cream cheese, at room temperature
• 1/2 cup low-fat milk
• 1/4 cup unsalted butter, at room temperature
• 1 Tbsp lemon juice
• 1/4 cup all-purpose flour
• 2 Tbsp corn starch
• 8 inch round springform pan

Instructions

1. Step 1: Line the bottom and side of the springform pan with parchment paper. Wrap the pan with several sheets of foil, sealing it completely to prevent water from leaking in during baking.
2. Step 2: Fill a large baking pan halfway with water and place it on the lowest rack of the oven. Preheat the oven to 315°F (157°C).
3. Step 3: Separate the eggs, placing the whites in a mixing bowl and the yolks in a measuring cup.
4. Step 4: Beat the egg whites on low speed for 30 seconds, then increase to medium-low and beat for another 30 seconds until foamy. Add the cream of tartar. Increase to medium-high speed and beat until soft peaks begin to form. Gradually add 1/4 cup sugar and continue beating until soft peaks develop, about 3 minutes with a stand mixer.
5. Step 5: In a separate bowl, mix the cream cheese and milk on low speed until smooth and creamy, about 2-3 minutes. Add the butter, remaining 1/4 cup sugar, and lemon juice. Beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally, add the egg yolks and mix for 1 more minute. Strain the batter through a sieve to remove lumps.
6. Step 6: Gently fold one-third of the egg whites into the batter until mostly incorporated. Repeat with the second third, then fold in the remaining egg whites carefully to keep the mixture airy.
7. Step 7: Pour the batter into the prepared springform pan. Spread evenly and smooth the top with a spatula. Hold the pan’s side and gently lift and drop it onto the counter about six times to release large air bubbles.
8. Step 8: Place the springform pan into the water bath in the oven. Bake for 1 hour and 10 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. If needed, bake an additional 10-15 minutes to brown the top slightly.
9. Step 9: Turn off the oven and crack the oven door open about 2-3 inches. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
10. Step 10: Remove the cheesecake from the pan and place it on a plate. Refrigerate for at least 4 hours to set.
11. Step 11: Serve chilled, paired with fresh fruit, fruit puree, chocolate sauce, or whipped cream as desired.
12. Step 12: Cover and store any leftovers in the refrigerator. Enjoy within one week for the best flavor and texture.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and better rise.
• Folding the egg whites gently preserves the airy texture essential for this cake.
• Try adding a teaspoon of vanilla extract for an extra layer of flavor.
• If you don’t have a springform pan, use a regular round pan lined with parchment and foil to prevent water leakage.

Storage

Store the cheesecake covered in the refrigerator for up to one week. When ready to serve, you can enjoy it cold or let it sit at room temperature for 15-20 minutes to soften slightly. Avoid freezing, as it may alter the light texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

Using a water bath helps the cheesecake bake evenly and prevents cracking by maintaining a moist environment. Without it, the cake may dry out or crack, so it’s highly recommended.

Why is my cheesecake not fluffy?

This cheesecake’s fluffiness depends on properly beaten egg whites and gentle folding. Over-mixing or under-beating the whites can deflate the batter, so ensure soft peaks form and fold carefully to keep the air in.