Fluffy Japanese Cotton Cheesecake (Light & Airy Delight)
This Japanese cotton cheesecake is incredibly soft, jiggly, and delicately sweet—almost like a cross between a sponge cake and a classic cheesecake. It melts in your mouth with every bite and is perfect for tea time or a light dessert.
Ingredients:
100 ml milk
6 large eggs, separated (yolks and whites)
70 g all-purpose flour
60 g cream cheese, softened
50 g unsalted butter
70 g granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for a slight tang)
1/4 teaspoon salt
Instructions:
Prepare the Base:
In a saucepan over low heat, combine the milk, butter, and cream cheese. Stir gently until smooth and fully melted. Remove from heat and let it cool slightly.
Mix the Yolks:
Add the egg yolks to the cooled mixture and whisk until well combined. Stir in the vanilla extract and lemon juice.
Add Dry Ingredients:
Sift in the flour and mix until you get a smooth, lump-free batter.
Whip the Egg Whites:
In a clean bowl, beat the egg whites with salt until foamy. Gradually add the sugar and continue beating until soft peaks form.
Fold Gently:
Fold the whipped egg whites into the batter in three additions, using a spatula. Be gentle to keep the mixture airy.
Prepare for Baking:
Pour the batter into a lined cake pan. Tap lightly to remove air bubbles.
Water Bath Baking:
Place the cake pan into a larger pan filled with hot water (bain-marie method). Bake in a preheated oven at 150°C (300°F) for about 60–70 minutes.
Cool Slowly:
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Then remove and let it cool completely before unmolding.
Serving Suggestion:
Dust with powdered sugar or serve with fresh berries and whipped cream for an elegant finish.
Enjoy your soft, cloud-like cheesecake!
