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Introduction
Japanese Cotton Cheesecake Recipe is one of the most loved dessert ideas for people who enjoy soft, light, and fluffy sweets. This cake is very different from regular cheesecake because it feels like a cloud when you eat it. It is airy, moist, and gently sweet. Many people call it cotton cheesecake because of its soft texture that feels like cotton in your mouth. This cake comes from Japan and has become popular all over the world. Home bakers love to make it because it looks beautiful and tastes amazing without being too heavy.
People love this Japanese Cotton Cheesecake Recipe because it is not too sweet and not too dense. Many traditional cheesecakes are thick and rich, but this one feels light and smooth. Even people who do not usually like cheesecake often enjoy this version. It melts slowly when you take a bite and gives a creamy and delicate taste. Kids enjoy it and adults also love it with tea or coffee. It is also a great dessert when you want something special but not too sugary.
You can make this Japanese Cotton Cheesecake Recipe for many reasons. It is perfect for birthdays, family dinners, tea time, or small celebrations at home. It is also a nice choice when you want a lighter dessert after a heavy meal. Some people prefer it because it feels easier on the stomach compared to rich cakes. If you are trying to control sugar and fat, this cake can be a better treat choice when eaten in the right portion. It is also a fun baking project when you want to learn a new baking skill and surprise your family.
Ingredients You Will Need
Cream cheese 200 grams
Unsalted butter 60 grams
Milk 100 milliliters
Cake flour 60 grams
Corn starch 20 grams
Eggs 6 large eggs at room temperature
Sugar 120 grams total
Vanilla extract 1 teaspoon
Lemon juice 1 tablespoon
Salt one small pinch
Warm water for water bath baking
Powdered sugar for topping optional
Step by Step Method
First, take a round cake pan about 8 inch size. Line the bottom with baking paper. Lightly grease the sides with butter. Wrap the outside of the pan with foil so that water cannot enter during baking. This cake is baked using a water bath method, so this step is important.
Now preheat your oven to 160 degrees Celsius. Keep a deep baking tray ready that can hold your cake pan with water around it later.
Take a heat safe bowl. Add cream cheese, butter, and milk into the bowl. Place this bowl over a pot with hot water and let it heat gently. Stir slowly until everything melts and becomes smooth. Do not rush this step. Smooth batter gives a soft cake texture.
Remove the bowl from heat and let it cool slightly. Now add egg yolks one by one into the warm mixture. Mix well after each addition. Add vanilla extract and lemon juice and mix again.
Place a sieve over the bowl and add cake flour and corn starch through the sieve. This helps remove lumps and adds air. Gently mix until the batter becomes smooth and creamy. Do not over mix. Keep this bowl aside.
Take another clean bowl. Add the egg whites and a pinch of salt. Start beating with an electric mixer at medium speed. When the egg whites turn foamy, add sugar in three small parts while beating. Continue beating until soft peaks form. Soft peaks mean when you lift the beater, the foam stands but bends slightly at the top.
Now take one large spoon of the egg white foam and add it into the cheese batter. Mix gently to loosen the batter. After that, add the rest of the egg white foam in two parts. Fold gently using a spatula. Move your spatula from bottom to top and turn the bowl slowly. Be patient and gentle so you do not remove the air from the foam.
Pour the final batter into the prepared cake pan. Tap the pan lightly on the table a few times to remove large air bubbles.
Place the cake pan inside the deep baking tray. Pour warm water into the tray until it reaches halfway up the sides of the cake pan.
Carefully place the tray into the preheated oven. Bake for about 60 to 70 minutes. The top should become light golden and the cake should rise well.
After baking, turn off the oven but keep the door slightly open. Let the cake stay inside for 15 minutes. This prevents sudden temperature change and helps avoid shrinking.
Remove the cake from the oven and let it cool completely. Once cool, gently remove it from the pan. Dust with powdered sugar if you like. Your Japanese Cotton Cheesecake Recipe is now ready to serve.
Why This Recipe Is Special
This Japanese Cotton Cheesecake Recipe is special because of its texture and balance of taste. It is soft like a sponge and creamy like cheesecake at the same time. You get two dessert feelings in one bite. That is why so many people fall in love with it after the first taste.
Another good point is that it uses less sugar compared to many desserts. The sweetness is gentle and not overpowering. This makes it suitable for people who do not enjoy very sweet cakes. It also pairs well with fresh fruit and light cream.
This cake also feels lighter on the stomach. Because it contains whipped egg whites, the structure is full of air. This means each slice feels soft and not heavy. People who want a lighter dessert option often choose this cake.
It is also a beautiful cake without needing heavy frosting. The simple look with a golden top and soft inside makes it attractive in a natural way.
Extra Tips for Better Taste
Always use room temperature eggs. They whip better and mix more smoothly into the batter. Cold eggs can make the mixture uneven.
Use good quality cream cheese. The flavor of the cake depends a lot on it. A smooth and mild cream cheese gives the best result.
Do not over beat the egg whites. If they become too stiff, they are hard to fold and the batter can lose air. Soft peaks are perfect for this Japanese Cotton Cheesecake Recipe.
Fold gently and slowly. Fast mixing removes air and makes the cake dense. Take your time and use soft hand movement.
If you want a richer flavor, you can add a little lemon zest or orange zest. This gives a fresh smell and taste.
You can serve the cake with fresh strawberries, mango slices, or a small spoon of honey on top. It makes the dessert feel more special.
For a chocolate version, you can mix a small amount of melted white chocolate into the cheese mixture before adding flour.
Final Thoughts
This Japanese Cotton Cheesecake Recipe is perfect for anyone who wants to bake a soft and elegant dessert at home. Even beginners can make it if they follow the steps carefully and stay patient. The result is a light, fluffy, and creamy cake that feels special with every bite. It is great for family time, guests, or simply to treat yourself. Once you make it successfully, you will feel proud and excited to bake it again and again.
Nutrition Details
Approximate values for whole cake
Calories about 1600
Protein about 48 grams
Fat about 95 grams
Carbohydrates about 140 grams
Sugar about 120 grams
Approximate values per serving if cut into 8 slices
Calories about 200
Protein about 6 grams
Fat about 12 grams
Carbohydrates about 18 grams
Sugar about 15 grams
Values can change based on ingredient brands and portion size.