Great! Here’s a recipe for Japanese Cotton Cheesecake – a light, fluffy, and airy dessert that’s like a mix between a soufflé and a cheesecake.
🍰 Japanese Cotton Cheesecake Recipe
Prep Time: 30 mins
Bake Time: 1 hr 10 mins
Cooling Time: 1 hr
Total Time: ~2 hrs 40 mins
Servings: 8
🧾 Ingredients:
For the Cake:
250g (8.8 oz) cream cheese (room temperature)
50g (3.5 tbsp) unsalted butter
100ml (⅖ cup) milk
60g (½ cup) cake flour (or all-purpose flour, sifted)
20g (2.5 tbsp) cornstarch
1/4 tsp salt
6 large eggs (separate yolks and whites)
1/4 tsp cream of tartar (or a few drops of lemon juice)
130g (⅔ cup) granulated sugar
1 tsp vanilla extract (optional)
🧑🍳 Instructions:
1. Preheat & Prepare
Preheat oven to 150°C (302°F).
Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.
Wrap the outside of the pan with foil to prevent water from seeping in (you’ll bake it in a water bath).
2. Make Cream Cheese Mixture
In a bowl over a double boiler (or low heat), melt together:
Cream cheese
Butter
Milk
Stir until smooth and lump-free.
Remove from heat. Let it cool slightly.
Add egg yolks one at a time, whisking well.
Add sifted flour, cornstarch, salt, and vanilla (if using). Mix until smooth.
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