Airy Japanese Cotton Cheesecake

Why Make This Recipe

Cotton Cheesecake, also known as Japanese Cheesecake, is a light and fluffy dessert that has gained popularity around the world due to its unique texture and delightful flavor. Unlike traditional cheesecakes, this version is airy and soft, resembling a soufflé. It’s perfect for those who prefer a less dense dessert that still offers the creamy goodness of cheesecake. Whether you’re hosting a gathering or simply want to indulge yourself, this cheesecake is a fantastic choice.

How to Make Cotton Cheesecake

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

Directions

1. Line the bottom and side of the springform pan with parchment paper. Wrap the pan with several sheets of foil, sealing it completely.
2. Fill a large baking pan halfway with water and place it on the lowest oven rack. Preheat the oven to 315°F (157°C).
3. Separate the eggs, placing the whites in one bowl and the yolks in a measuring cup.
4. Beat the egg whites on low speed for 30 seconds, then increase to medium-low for another 30 seconds. Add the cream of tartar and continue beating at medium-high until foamy.
5. Gradually add 1/4 cup of sugar, beating until soft peaks form, which will take about 3 minutes.
6. In a separate bowl, mix the cream cheese and milk on low speed until smooth (about 2-3 minutes).
7. Add the butter, remaining sugar, and lemon juice, beating for 1 minute.
8. Mix in the flour and corn starch for 1 minute, then add the egg yolks, mixing for another minute.
9. Strain the batter using a sieve to remove any lumps.
10. Gently fold in the beaten egg whites in three additions until just incorporated.
11. Pour the batter into the prepared pan and smooth the top. Lift and drop the pan gently to remove air bubbles.
12. Place the pan in the water bath and bake for 1 hour and 10 minutes. Check doneness with a toothpick; if needed, bake for an additional 10-15 minutes.
13. Turn off the oven and leave the door ajar for 1 hour to cool.
14. Remove from the pan and chill for at least 4 hours before serving. Enjoy with toppings like fresh fruit or whipped cream.

How to Serve Cotton Cheesecake

Cotton Cheesecake is best served chilled. For a delightful presentation, you can top it with fresh fruit, whipped cream, or a dusting of powdered sugar. Serve it as a light dessert after a meal or enjoy it with your afternoon tea or coffee.

How to Store Cotton Cheesecake

To store your Cotton Cheesecake, cover it with plastic wrap or keep it in an airtight container in the refrigerator. It can be stored for up to 3 days. If you want to keep it longer, consider freezing individual slices. Just ensure to wrap them tightly to prevent freezer burn.

Tips to Make Cotton Cheesecake

1. Ensure all your ingredients are at room temperature for better mixing and texture.
2. Be gentle when folding the egg whites into the batter, as this helps maintain the airy texture.
3. Make sure the springform pan is well wrapped to prevent water from seeping in during baking.
4. Allow the cheesecake to cool thoroughly before chilling; this enhances its flavor and texture.

Variation

You can add flavors to your Cotton Cheesecake by mixing in vanilla extract or other citrus zest into the batter. You might also try incorporating different toppings like chocolate ganache or fruit compote to switch things up.

FAQs

1. Why is my cheesecake dense instead of fluffy?
This can happen if the egg whites are not beaten enough or if they are not folded in gently. Make sure to aerate the egg whites well and fold carefully.

2. Can I use a different pan?
Yes, but if you’re not using a springform pan, ensure that whatever pan you choose is well greased or lined to prevent sticking.

3. Is it necessary to use a water bath?
Yes, the water bath helps to regulate the temperature and prevents the cheesecake from baking too quickly, contributing to its fluffy texture.

Cotton Cheesecake

A light and fluffy dessert, Cotton Cheesecake (Japanese Cheesecake) offers a unique texture and delightful flavor, perfect for those who enjoy airy desserts.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Japanese

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 5 large 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
• 1 ea 8 inch round springform pan for baking

Method

 

Preparation

1. Line the bottom and side of the springform pan with parchment paper. Wrap the pan with several sheets of foil, sealing it completely.
2. Fill a large baking pan halfway with water and place it on the lowest oven rack. Preheat the oven to 315°F (157°C).
3. Separate the eggs, placing the whites in one bowl and the yolks in a measuring cup.

Mixing

1. Beat the egg whites on low speed for 30 seconds, then increase to medium-low for another 30 seconds. Add the cream of tartar and continue beating at medium-high until foamy.
2. Gradually add 1/4 cup of sugar, beating until soft peaks form, which will take about 3 minutes.
3. In a separate bowl, mix the cream cheese and milk on low speed until smooth (about 2-3 minutes).
4. Add the butter, remaining sugar, and lemon juice, beating for 1 minute.
5. Mix in the flour and corn starch for 1 minute, then add the egg yolks, mixing for another minute.
6. Strain the batter using a sieve to remove any lumps.
7. Gently fold in the beaten egg whites in three additions until just incorporated.

Baking

1. Pour the batter into the prepared pan and smooth the top. Lift and drop the pan gently to remove air bubbles.
2. Place the pan in the water bath and bake for 1 hour and 10 minutes. Check doneness with a toothpick; if needed, bake for an additional 10-15 minutes.
3. Turn off the oven and leave the door ajar for 1 hour to cool.

Chilling

1. Remove from the pan and chill for at least 4 hours before serving.
2. Enjoy with toppings like fresh fruit or whipped cream.

Notes

Cotton Cheesecake is best served chilled. For a delightful presentation, top it with fresh fruit, whipped cream, or powdered sugar. Store covered in the refrigerator for up to 3 days. Freeze individual slices tightly wrapped for longer storage.