Description
Japanese Cotton Cheesecake is a delightful dessert that brings the best of both worlds with its airy, soufflé-like texture and creamy flavor. This light and fluffy cheesecake melts in your mouth, making it an irresistible treat for any occasion. With its subtle sweetness and elegant presentation, it pairs beautifully with fresh fruits or a drizzle of honey.
Ingredients
Scale
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar
- 4 large eggs (separated)
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour (sifted)
- 2 tbsp cornstarch
Instructions
- Preheat oven to 320°F (160°C). Grease an 8-inch round cake pan and line with parchment paper.
- Melt butter and cream cheese in a saucepan over low heat until smooth.
- Remove from heat; whisk in sugar until dissolved. Add egg yolks one at a time, then mix in milk.
- In another bowl, sift together flour and cornstarch; gradually add to wet ingredients while stirring gently.
- Beat egg whites until soft peaks form; gradually add remaining sugar and whip to stiff peaks.
- Gently fold whipped egg whites into batter, one-third at a time.
- Pour batter into prepared pan and bake for about 60 minutes or until golden brown on top. Cool before removing from pan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 170
- Sugar: 9g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 80mg