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Japanese Cheesecake (Cotton Cheesecake)

Japanese Cheesecake (Cotton Cheesecake)

Light and fluffy Japanese Cheesecake, also known as Cotton Cheesecake, is a deliciously moist dessert with a soufflé texture.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Cooling Time 20 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Japanese
Servings 8 slices
Calories 200 kcal

Equipment

  • Cake pan (18cm / 7 inches)
  • Baking tray
  • Oven tray
  • whisk
  • mixing bowls

Ingredients
  

Batter

  • 250 g cream cheese softened in room temperature
  • 60 g butter softened in room temperature
  • 35 g sugar
  • 3 large egg yolks
  • 2 tablespoon milk
  • 1 tablespoon lemon juice
  • ½ lemon lemon zest zest of a half lemon
  • 20 g flour all-purpose, sifted
  • 10 g cornflour cornstarch, sifted

Meringue

  • 3 large egg whites
  • 35 g sugar

To bake

  • 1 each cake pan 18cm (7 inches)
  • 1 each baking tray to fit in the cake pan for water bath
  • 1 each oven tray to place a water bath tray on
  • 1 litre hot water about 80C (176F)

Instructions
 

Preparation

  • Pre-heat the oven to 160C (320F).
  • Grease the bottom and the side of the cake pan with butter and line the bottom with baking paper.
  • If the cake pan has a loose bottom, cover it with large aluminium foil.
  • Whisk cream cheese over a water bath to soften, then add butter and whisk until creamy.
  • Remove from water bath and mix remaining Batter ingredients one by one.
  • In a new bowl, beat egg whites until foamy.
  • Add sugar in batches while beating until soft peaks form.
  • Fold a third of the meringue into the batter gently.
  • Transfer the batter to the meringue bowl and fold gently until mixed.
  • Pour the batter into the cake pan and drop from 10cm high to remove air bubbles.

Baking

  • Place the cake pan in a baking tray, fill with hot water.
  • Bake for 20 minutes at 160C (320F).
  • Reduce heat to 140C (284F) and bake for 40 minutes.
  • Turn off oven and leave cake for 30 minutes.
  • Check if cake is cooked using a thin bamboo stick.
  • Remove from water bath and cool for 20 minutes in the oven.
  • Remove from cake tin and cool on a rack.
  • Chill in the fridge before serving.

Notes

The cake is best served chilled. Consider increasing ingredient amounts for larger cake pans.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 100mgSugar: 7gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baking, Cotton Cheesecake, dessert recipes, fluffy cheesecake, Japanese Cheesecake, moist cheesecake
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