Japanese Cotton Cheesecake
A light and fluffy Japanese Cotton Cheesecake that is low-calorie, protein-packed, and perfect for health-conscious dessert lovers.
Ingredients
Cheesecake Base Ingredients
- 8 oz Cream Cheese Rich and creamy base, adds flavor and texture.
- 1/2 cup Sugar Balances the flavors and contributes to the cake's sweetness.
- 1/2 cup Milk Keeps the batter moist and influences the cake's overall tenderness.
- 1/4 cup Unsalted Butter Enriches the cake, adding depth to the flavor.
- 3 large Eggs Provides structure and moisture, essential for fluffiness.
- 1 cup Cake Flour Ensures a light and airy texture, perfect for this recipe.
- 1 tbsp Lemon Juice Brightens the flavors and adds a hint of freshness.
- 1/4 tsp Salt Enhances sweetness and balances flavors.
- 1 tbsp Cornstarch Helps achieve a light texture while binding the ingredients.
Instructions
Preparation
- Preheat your oven to 320°F (160°C).
- Line the bottom of an 8-inch round cake pan with parchment paper for easy removal.
- In a large mixing bowl, soften the cream cheese and unsalted butter together until mixture is creamy and smooth.
- In a separate bowl, whisk the eggs and sugar until mixture becomes light and fluffy.
- Add in the milk, lemon juice, and salt, whisking until evenly combined.
Baking
- Gradually mix in the egg mixture to the cream cheese mixture, ensuring it’s fully incorporated.
- Fold in the cake flour and cornstarch gently to maintain the airy texture.
- Pour the batter into the prepared cake pan, smoothing the top.
- Place the cake pan in a larger baking dish filled with boiling water—this will create steam for a gentle bake.
- Bake for 55-60 minutes, or until the center is set and slightly jiggly.
Serving
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes.
- Remove from the oven and chill in the refrigerator for at least 2 hours, preferably overnight.
- Once chilled, carefully release from the pan and transfer to a serving plate.
- Slice and serve with fresh fruits, whipped cream, or a light dusting of powdered sugar.
Notes
Ensure your cream cheese is at room temperature for a smoother batter. Use a water bath for even cooking and to prevent cracking.