The Japanese Cotton Cheesecake is a culinary marvel loved for its soft, airy texture and delicate sweetness. Unlike dense Western cheesecakes, this dessert resembles a fluffy cloud, melting effortlessly in the mouth. Perfect for any occasion, it is a favorite among dessert enthusiasts for its subtle flavor and lightness. Whether you’re hosting a dinner party or simply indulging your sweet tooth, the Japanese Cotton Cheesecake is sure to impress.
Preparation Time
- Prep Time: 25 minutes
- Cooking Time: 60 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours 25 minutes
- Servings: 8
Ingredients
For the Crust:
- 100 grams graham cracker crumbs
- 50 grams melted butter
- 2 tablespoons granulated sugar
For the Cheesecake:
- 250 grams cream cheese, softened
- 1/2 cup granulated sugar (divided)
- 1/4 cup cornstarch
- 4 large eggs, separated
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C) and line the base of a 6-inch springform pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand.
- Press the mixture firmly into the base of the pan to create an even crust. Bake for 10 minutes. Set aside to cool.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add half the sugar, cornstarch, milk, and vanilla extract. Mix until well combined.
- Separate the egg yolks from the whites. Add yolks to the cream cheese mixture and mix thoroughly.
Step 3: Whip the Egg Whites
- In a clean bowl, whip the egg whites with an electric mixer until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions, ensuring the batter remains airy.
Step 4: Assemble and Bake
- Pour the batter over the prepared crust in the springform pan.
- Place the pan inside a larger baking tray and pour hot water into the tray to create a water bath. This prevents cracks and ensures even baking.
- Bake for 50-60 minutes, or until the top is lightly golden and the cheesecake jiggles slightly in the center.
Step 5: Cool and Serve
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This gradual cooling prevents the cake from collapsing.
- Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 2 hours before serving.
- Decorate with powdered sugar or fresh berries for a beautiful finish.
The Japanese Cotton Cheesecake is more than just a dessert—it’s an experience. Its soft, cloud-like texture and subtle sweetness make it a unique and unforgettable treat. This recipe combines simple ingredients and straightforward techniques to create a show-stopping dessert that will leave your guests in awe. Perfect for celebrations, family gatherings, or a quiet evening indulgence, the Japanese Cotton Cheesecake promises to delight your taste buds with every bite.