Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake: Light, Fluffy, and Irresistibly Creamy

If you’re a fan of cheesecake but crave something lighter and airier, Japanese Cotton Cheesecake is a must-try. Also known as Japanese Soufflé Cheesecake, this dessert is famous for its incredibly soft, fluffy texture that almost melts in your mouth. The secret to its cloud-like consistency lies in the whipped egg whites and a delicate balance of cream cheese, which makes each bite smooth, creamy, and subtly sweet. Here’s how to make this beautiful, jiggly cake at home.

What Makes Japanese Cotton Cheesecake Unique?

1. Light and Airy Texture: Unlike traditional cheesecake, Japanese Cotton Cheesecake is fluffy and bouncy, thanks to the whipped egg whites that create a soufflé-like structure.
2. Mild Sweetness: This cheesecake is less sweet than Western-style cheesecakes, making it perfect for those who prefer a more delicate taste.
3. Soft and Jiggly: When baked correctly, this cake has a slight jiggle and a melt-in-your-mouth feel that’s uniquely satisfying.

Ingredients You’ll Need

For this recipe, gather the following ingredients. Make sure they are at room temperature for the best results:

• 7 ounces (200g) cream cheese
• 1/4 cup (60ml) whole milk
• 3 tablespoons unsalted butter
• 1/4 cup (50g) sugar (for the cream cheese mixture)
• 4 large eggs, separated
• 1/3 cup (40g) all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon cream of tartar
• 1/4 cup (50g) sugar (for the egg whites)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Read more on next page