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Chef Ava

Classic Japanese Cotton Cheesecake

This Classic Japanese Cotton Cheesecake is wonderfully light, fluffy, and delicately creamy, with a soft texture that practically melts in your mouth. Its golden top, tender center, and gentle hint of lemon make it an elegant dessert for afternoon tea, family gatherings, or a special treat. Whipped egg whites give the cheesecake its signature cloud-like texture, while cream cheese and butter provide a smooth, rich flavor.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Oven Cooling Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Japanese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 9 oz cream cheese, softened
  • 1/4 lb unsalted butter
  • 1/3 cup whole milk
  • 6 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 cup cake flour
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • salt, a pinch
  • powdered sugar, for dusting

Equipment

  • oven Preheat to 320°F, then reduce to 285°F during baking.
  • 8-inch round cake pan Line the bottom and sides with parchment paper.
  • parchment paper For lining the cake pan.
  • saucepan For gently warming the cream cheese, butter, and milk.
  • mixing bowls Use a clean, dry bowl for whipping the egg whites.
  • whisk For combining the egg yolks and the cream cheese mixture.
  • Electric mixer or hand mixer For whipping the egg whites with sugar.
  • spatula For gently folding the egg whites into the batter.
  • Sifter For sifting the cake flour and cornstarch.
  • Larger baking tray Holds the cake pan and hot water for the water bath.
  • Kettle or heatproof jug For pouring hot water into the water bath.
  • sharp knife For slicing the cooled cheesecake.

Method
 

  1. Preheat the oven to 320°F. Line the bottom and sides of an 8-inch round cake pan with parchment paper.
    In a saucepan over low heat, gently warm the cream cheese, butter, and milk. Stir continuously until completely smooth. Remove from the heat and let cool slightly.
    Add the egg yolks, vanilla extract, and lemon juice, whisking gently until combined. Sift in the cake flour and cornstarch, then stir until smooth and free of dry pockets. Avoid overmixing.
  2. In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar while beating until soft-to-medium peaks form. The mixture should look glossy and hold its shape without becoming stiff or dry.
    Fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Add the remaining egg whites in two additions, gently lifting and folding with a spatula until no large white streaks remain. Avoid vigorous stirring to preserve the air.
  3. Pour the batter into the prepared cake pan and smooth the surface. Place the cake pan inside a larger baking tray, then carefully pour hot water into the outer tray to create a water bath.
    Bake at 320°F for 20 minutes. Reduce the oven temperature to 285°F and continue baking for another 45–55 minutes, until the cake is set and lightly golden.
    Turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly open. Carefully remove the cake from the oven afterward.
  4. Allow the cheesecake to cool completely before carefully removing it from the pan. Handle it gently while warm to preserve its soft sides and airy structure.
    Dust the top with powdered sugar just before serving. Slice gently with a sharp knife, wiping the blade between cuts for a cleaner presentation.

Notes

Use softened cream cheese for a smooth batter. Separate the eggs carefully, ensuring no yolk gets into the whites, and beat the whites in a clean, dry bowl until soft-to-medium peaks form. Fold them gently into the batter to preserve the air. Bake the cheesecake in a water bath for even, gentle cooking. After baking, turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly open to help reduce shrinking. Let it cool completely before removing it from the pan and slicing. Dust with powdered sugar just before serving. Refrigerate covered for up to 3 days. Individual slices can be frozen and thawed in the refrigerator.