Description
A light and fluffy Japanese cotton cheesecake that’s perfectly jiggly with a delicate texture and subtle sweetness.
Ingredients
Scale
- 8 oz cream cheese, softened
- 4 large eggs, separated
- 1/4 cup milk
- 1/4 cup granulated sugar (for cream cheese mixture)
- 1/4 cup cornstarch
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F (165°C). Line a 8-inch springform pan with parchment paper.
- Beat cream cheese until smooth, add egg yolks, milk, and sugar.
- Sift in cornstarch and mix until combined.
- In a separate bowl, whip egg whites with cream of tartar until foamy.
- Gradually add sugar while beating until stiff peaks form.
- Fold meringue into cream cheese mixture gently until well combined.
- Bake in a water bath for 60-70 minutes.
- Cool gradually in the oven with door ajar.
Notes
- To prevent deflation, don’t open the oven door during baking and follow the gradual cooling method.
- If you don’t have a springform pan, use a regular cake pan with parchment paper handles.
- Cream of tartar can be substituted with ½ teaspoon lemon juice.
- Ensure thorough folding of meringue to avoid dense bottom layer.
- Try variations by adding citrus zest, matcha powder, or coffee extract.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Japanese cotton cheesecake, jiggly cheesecake, fluffy cheesecake, Asian dessert
