Description
A light and airy Japanese cotton cheesecake that captures joy and comfort in every bite.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup milk
- 3 tablespoons unsalted butter
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
- In a saucepan, combine the cream cheese, milk, and butter over low heat until smooth. Remove from heat and let it cool slightly.
- Whisk the egg yolks into the cream cheese mixture until well combined.
- Sift in the flour and salt, then mix until smooth.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions.
- Pour the batter into the prepared pan and tap it on the counter to remove air bubbles.
- Place the cake pan in a larger baking tray filled with hot water (water bath).
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick comes out clean.
- Turn off the oven and leave the cheesecake inside for 15 minutes.
- Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours.
- Serve chilled, dusted with powdered sugar if desired.
Notes
For best results, use room-temperature ingredients and be gentle when folding in egg whites.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, dessert, Japanese dessert, fluffy cheesecake, baking