Japanese Cotton Cheesecake – Fluffy Classic for Japanese Food Recipes
If you’ve ever sunk your fork into a cloud and thought, “I wish this tasted like cheesecake,” well, you’re in luck. This Japanese cotton cheesecake is all about airy texture, gentle sweetness, and that melt-in-your-mouth moment that makes everything pause for a second.
We love how it fits perfectly into the category of Japanese Food Recipes—especially for those who like to play with both the oven and patience. It’s a great fit for anyone wanting to explore Japanese Food Recipes Easy or planning a cozy Japanese Food Dinner at home. Want to impress at your next gathering? This works as a standout Japanese Food Dessert or a sweet twist on Traditional Japanese Food Recipes. It even ticks the box for Japanese Dessert Recipes.
Now, full disclosure: this cake’s a little dramatic in the oven—it rises, it sighs, it falls just a little. But when you taste that pillowy slice with a cup of tea, it’s all forgiven. If you’re baking this for the first time, welcome to a delicious initiation into Japanese Meals you’ll want to revisit again and again.
Servings: 12 slices
Ingredients
- 8 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/2 cup whole milk, warm
- 6 large eggs, separated
- 1/2 cup cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 300°F. Line an 8-inch round cake pan with parchment paper. Wrap the outside with foil to prevent water from seeping in.
- Melt the cream cheese and butter together over a double boiler until smooth. Gradually whisk in the warm milk. Let it cool slightly.
- Add the egg yolks to the cream cheese mixture and whisk until combined. Sift in the flour, cornstarch, and salt. Stir gently until smooth.
- In a separate bowl, beat egg whites until frothy. Add cream of tartar, then slowly add the sugar. Beat until stiff peaks form.
- Fold the meringue into the batter in three additions, mixing gently to keep the volume.
- Pour the batter into the prepared pan. Place the pan in a larger pan filled with 1 inch of hot water.
- Bake for 1 hour 10 minutes, or until golden on top and set. Let it sit in the oven with the door slightly ajar for 15 minutes.
- Cool completely before removing from the pan. Chill for at least 4 hours before slicing.