Japanese Cotton Cheesecake
Japanese Cotton Cheesecake is a light, fluffy, and delicately sweet dessert that melts in your mouth. Combining the richness of a cheesecake with the airiness of a soufflé, this cake is a showstopper for any occasion. It requires careful preparation but rewards you with a cloud-like texture and delicious flavor.
Ingredients
- 250 g 9 oz cream cheese
- 50 g 3 tbsp unsalted butter
- 100 ml 1/3 cup milk
- 6 large eggs separated
- 100 g 1/2 cup sugar
- 60 g 1/2 cup all-purpose flour
- 20 g 2 tbsp cornstarch
- 1 tsp lemon juice or vanilla extract
Instructions
- Preheat oven to 320°F (160°C) and prepare the pan.
- Melt cream cheese, butter, and milk until smooth. Cool slightly.
- Mix egg yolks into cream cheese mixture. Sift in flour and cornstarch.
- Beat egg whites with sugar until stiff peaks form.
- Fold egg whites into the batter gently.
- Pour batter into the prepared pan and bake in a water bath at 320°F for 25 minutes, then 280°F for 55 minutes.
- Cool gradually, release from the pan, and serve.