Fluffy Japanese Cotton Cheesecake Recipe

Why Make This Recipe

Japanese Cotton Cheesecake is a delightful dessert known for its light and fluffy texture. It’s a perfect blend of cheesecake and soufflé, making it a unique treat everyone will love. If you want to impress friends and family with a sweet that melts in your mouth, this recipe is for you.

How to Make Japanese Cotton Cheesecake

Ingredients:

• 1 tbsp unsalted butter, for greasing
• 6 egg yolks, room temperature
• 6 egg whites, refrigerated
• 300g cream cheese (10.6 oz), room temperature
• ¼ cup unsalted butter, softened
• 1 cup + 2 tbsp whipping cream, room temperature
• 5 tbsp white sugar
• 8 ½ tbsp white sugar
• 9 tbsp cake flour, sifted
• ½ lemon, zest
• 2 tbsp lemon juice

Directions:

1. Generously grease a 9-inch springform pan with butter. Wrap the bottom and sides with tin foil. Set aside.
2. Preheat the oven to 320°F.
3. In a large bowl, whisk together cream cheese, ¼ cup of softened butter, whipping cream, and 5 tablespoons of sugar.
4. Whisk in the egg yolks one at a time until fully incorporated.
5. Mix in the cake flour until smooth.
6. Pass the mixed batter through a fine mesh strainer into another bowl. Mix in lemon zest and lemon juice.
7. Set up a Bain-Marie in the oven and close the door.
8. Whisk the egg whites until they become foamy. Gradually add 8 ½ tablespoons of sugar until medium peaks form.
9. Gently fold a third of the beaten egg whites into the cream cheese mixture. Repeat with the remaining egg whites until fully combined.
10. Pour the mixture into the prepared pan and tap it to release any air pockets.
11. Bake in the Bain-Marie for 75 minutes at 320°F, then reduce the temperature to 300°F and bake for an additional 10 minutes.
12. Turn off the oven and leave the door ajar for 15-20 minutes.
13. Remove from the oven, unwrap the foil, and carefully release the cake from the pan.
14. Optional: Brush apricot glaze over the top or dust with icing sugar.
15. Let cool to room temperature, then chill for at least 2 hours before serving.

How to Serve Japanese Cotton Cheesecake

You can serve Japanese Cotton Cheesecake on its own or with a light dusting of icing sugar. It also goes well with fresh fruit or a drizzle of honey on top. Whipped cream can add an extra touch if you like.

How to Store Japanese Cotton Cheesecake

To store your cheesecake, keep it in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It should stay fresh for up to three days. You can also freeze it for longer storage, but be sure to wrap it tightly to prevent freezer burn.

Tips to Make Japanese Cotton Cheesecake

• Make sure all your ingredients are at the right temperature. Use room temperature cream cheese and eggs for best results.
• Don’t rush the folding process with the egg whites. Be gentle to keep the airy texture.
• If you want a stronger lemon flavor, you can add more lemon zest or juice to the batter.

Variation

You can create different flavors of Japanese Cotton Cheesecake by adding matcha powder for a green tea version or cocoa powder for a chocolate twist. Adjust the sugar levels accordingly if you’re adding extra ingredients.

FAQs

1. Why is my cheesecake not fluffy?

   • If your cheesecake isn’t fluffy, it might be due to overmixing or not incorporating the egg whites properly. Ensure to fold gently.

2. Can I make this cheesecake without a Bain-Marie?

   • While a Bain-Marie helps control the baking temperature and prevent cracks, you can bake it without one. You might need to adjust the baking time, though.

3. How long can I keep leftovers?

   • You can keep the cheesecake in the refrigerator for up to three days. If frozen, it can last for about a month. Make sure it is well-wrapped!

Japanese Cotton Cheesecake

A light and fluffy dessert blending cheesecake and soufflé, perfect for impressing guests.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Japanese

Calories: 250

Ingredients Method Notes

Ingredients

  

For Greasing and Baking

• 1 tbsp unsalted butter, for greasing to grease the pan

Main Ingredients

• 6 pieces egg yolks, room temperature
• 6 pieces egg whites, refrigerated
• 300 g cream cheese, room temperature
• ¼ cup unsalted butter, softened
• 1 cup whipping cream, room temperature
• 5 tbsp white sugar for the initial mixture
• 8.5 tbsp white sugar for egg whites
• 9 tbsp cake flour, sifted
• ½ pieces lemon, zest
• 2 tbsp lemon juice

Method

 

Preparation

1. Generously grease a 9-inch springform pan with butter and wrap the bottom and sides with tin foil. Set aside.
2. Preheat the oven to 320°F.
3. In a large bowl, whisk together cream cheese, ¼ cup of softened butter, whipping cream, and 5 tablespoons of sugar.
4. Whisk in the egg yolks one at a time until fully incorporated.
5. Mix in the cake flour until smooth.
6. Pass the mixed batter through a fine mesh strainer into another bowl. Mix in lemon zest and lemon juice.

Whipping Egg Whites

1. Set up a Bain-Marie in the oven and close the door.
2. Whisk the egg whites until they become foamy. Gradually add 8.5 tablespoons of sugar until medium peaks form.
3. Gently fold a third of the beaten egg whites into the cream cheese mixture. Repeat with the remaining egg whites until fully combined.

Baking

1. Pour the mixture into the prepared pan and tap to release any air pockets.
2. Bake in the Bain-Marie for 75 minutes at 320°F, then reduce temperature to 300°F and bake for an additional 10 minutes.
3. Turn off the oven and leave the door ajar for 15-20 minutes.
4. Remove from the oven, unwrap the foil, and carefully release the cake from the pan.

Serving

1. Optional: Brush apricot glaze over the top or dust with icing sugar.
2. Let cool to room temperature, then chill for at least 2 hours before serving.

Notes

Make sure all ingredients are at the right temperature. Be gentle when folding in egg whites. Variations include adding matcha powder or cocoa powder for different flavors.