Fluffy Japanese Cheesecake Recipe

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Japanese cheesecake, also known as “cotton cheesecake,” is a soft, airy, and perfectly sweet dessert that combines the creaminess of cheesecake with the lightness of sponge cake. Its delicate texture makes it a favorite for any occasion. Follow this recipe to create your own fluffy Japanese cheesecake at home.

Ingredients

For the Cheesecake:

  • 250g (8.8 oz) cream cheese, softened
  • 50g (1/4 cup) unsalted butter
  • 100ml (1/2 cup) milk
  • 60g (1/2 cup) all-purpose flour, sifted
  • 20g (2 tbsp) cornstarch, sifted
  • 6 large eggs, separated
  • 140g (2/3 cup) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

For Dusting:

  • Powdered sugar (optional)

Preparation Time

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Cooling Time: 1 hour
  • Total Time: 2 hours 35 minutes

Instructions

Step 1: Prepare the Ingredients

  1. Preheat your oven to 320°F (160°C). Grease and line the bottom of an 8-inch round springform pan with parchment paper.
  2. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
  3. Prepare a water bath by filling a large baking dish with hot water. The cheesecake pan will be placed in this water bath later.
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Step 2: Make the Cream Cheese Mixture

  1. In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler) and stir until smooth and well combined. Remove from heat and let it cool slightly.
  2. Add the egg yolks, one at a time, to the cream cheese mixture, whisking after each addition.
  3. Stir in the vanilla extract, then fold in the sifted flour and cornstarch until the batter is smooth and lump-free.

Step 3: Whip the Egg Whites

  1. In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  2. Add the cream of tartar (if using) and gradually add the sugar, one tablespoon at a time, while continuing to beat.
  3. Increase the speed to high and beat until stiff peaks form.
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Step 4: Combine the Mixtures

  1. Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it.
  2. Carefully fold in the remaining egg whites in two additions, using a spatula to maintain the airy texture. Do not overmix.

Step 5: Bake the Cheesecake

  1. Pour the batter into the prepared pan and tap it gently on the counter to remove any large air bubbles.
  2. Place the pan in the water bath and bake for 60-70 minutes, or until the top is golden brown and the center is set.
  3. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to prevent it from collapsing.

Step 6: Cool and Serve

  1. Remove the cheesecake from the oven and let it cool to room temperature.
  2. Dust the top with powdered sugar before serving, if desired.
  3. Slice and enjoy the fluffy, melt-in-your-mouth goodness!
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Tips for Success

  1. Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
  2. Water Bath: The water bath is crucial for creating a moist environment and preventing cracks in the cheesecake.
  3. Fold Carefully: Be gentle when folding the egg whites to maintain the light texture.
  4. Cooling Gradually: Allow the cheesecake to cool slowly to avoid shrinkage or cracks.
  5. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

This fluffy Japanese cheesecake is the perfect combination of light and creamy. With its elegant presentation and delicate flavor, it’s sure to impress your family and friends. Enjoy it with a dusting of powdered sugar or fresh berries for a truly delightful treat!

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