Japanese cotton cheesecake, or steamed cheesecake, is a delightful dessert that’s soft, airy, and subtly sweet. Unlike traditional dense cheesecakes, this version feels like biting into a cloud, thanks to its delicate meringue base. It’s the perfect dessert for tea time, celebrations, or a sweet treat at home. Learn how to make this fluffy cheesecake with our easy recipe, and impress your family and friends!
Ingredients
- 200g (7 oz) cream cheese, softened
- 50g (3.5 tbsp) unsalted butter
- 100ml (⅓ cup) whole milk
- 60g (½ cup) cake flour
- 20g (2 tbsp) cornstarch
- 5 large eggs, separated
- 120g (½ cup + 2 tbsp) granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional, for a subtle tang)
Instructions
1. Preheat and Prepare
- Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) round pan with parchment paper.
- Prepare a water bath by filling a larger pan with hot water. This helps the cheesecake cook gently and evenly.
2. Make the Cheese Mixture
- In a saucepan over low heat, melt the cream cheese, butter, and milk. Stir until smooth and combined. Remove from heat and let it cool slightly.
- Once cool, whisk in the egg yolks, vanilla extract, and sifted cake flour and cornstarch. Mix until smooth Japanese Cotton Cheesecake
3. Whip the Meringue
- In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the lemon juice (if using).
- Gradually add the sugar in three additions, beating on high speed until soft peaks form. Be careful not to overbeat.
4. Combine Mixtures
- Gently fold ⅓ of the meringue into the cheese mixture to lighten it. Then carefully fold in the remaining meringue in two additions, using a spatula. Be gentle to retain the airiness.
5. Bake in a Water Bath
- Pour the batter into the prepared pan and tap it lightly on the counter to release air bubbles.
- Place the pan in the water bath and bake for 50-60 minutes or until the top is golden and the cheesecake is set.
6. Cool and Serve Japanese Cotton Cheesecake
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. This prevents it from cracking.
- Remove from the oven and let it cool completely. Chill in the fridge for at least 2 hours before serving