🍰 Light & Fluffy Japanese Cheesecake
(Japanese Cotton Cheesecake)
Ingredients
Cream Cheese Base
- 8 oz (225 g) cream cheese, softened
- 2 tbsp unsalted butter
- ¼ cup (60 ml) milk
Egg Mixture
- 6 large eggs, separated
- ¾ cup (150 g) granulated sugar, divided
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Dry Ingredients
- ½ cup (60 g) cake flour (or all-purpose flour, sifted)
- 2 tbsp cornstarch
- Pinch of salt
Instructions
- Preheat oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) springform pan. Wrap outside with foil.
- Heat cream cheese, butter, and milk over low heat until smooth. Let cool slightly.
- Whisk in egg yolks, half the sugar, vanilla, and lemon juice.
- Sift in flour, cornstarch, and salt. Mix until smooth.
- Beat egg whites with remaining sugar until soft, glossy peaks form.
- Gently fold egg whites into batter in 3 additions.
- Pour batter into pan. Place pan in a water bath.
- Bake 50–60 minutes until set but jiggly in the center.
- Turn off oven, leave door slightly open, and cool inside 30 minutes.
- Chill or serve slightly warm.
Tips for Perfect Fluffiness
- Fold gently—don’t deflate the batter
- Use a water bath to prevent cracks
- Best texture after resting
Cloud-soft, melt-in-your-mouth perfection ☁️
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