Japanese Cotton Cheesecake

This Japanese Cotton Cheesecake is exactly like the name implies: cotton soft. The pillow soft texture combined with the creamy flavor, makes this delicious cheesecake the perfect treat!

 

Oh my gosh you guys, today’s recipe is so delicious, you won’t believe it! This Japanese Cheesecake is really a reward to eat! When you take a bite, you will feel like you’ve sunken your teeth in clouds. Creamy clouds with a slight hint of vanilla. The texture is very, very, very soft and a bit cake-like. The flavor of this cake is deliciously creamy. So this cake will kill your diet and it does take a bit of an effort to make, but oooohhh isn’t this super delicious; one slice will leave you craving for more. Promise. My family devoured this cake. I love this cheesecake, because the cake is less heavy on the stomach than New York cheesecakes. However, it still has the same rich cream cheese flavor you’re used to. In conclusion, this recipe definitely belongs on your to-do list 😉

Japanese Cotton Cheesecake
Serves 15
This Japanese Cotton Cheesecake tastes like a piece of heaven. The texture of the cake is amazingly soft and light, while the flavor is still very creamy. Enjoy this cake with some tea and strawberries.
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Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
2 hr 30 min
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
2 hr 30 min
Ingredients
  1. 100 g cream cheese, softned
  2. 100 mL milk
  3. 30 g unsalted butter
  4. 3 eggs, separated
  5. 70 g caster sugar
  6. 1 tsp vanilla extract
  7. 30 g plain flour, sifted
  8. 10 g corn starch, sifted
Instructions
  1. Preheat the oven to 140 C and line a baking pan with baking paper.
  2. Using a double-boiler, heat the cream cheese and milk and mix until fully combined.
  3. Take the cream cheese mixture off the heat and stir in the butter. Mix until mixed evenly. Set aside.
  4. In a mixing bowl, add the egg yolks and approximately half of the sugar. Beat the egg yolks until pale and fluffy.
  5. In a large mixing bowl, add the egg yolk mixture, vanilla extract and cream cheese mixture. Fold until mixed evenly.
  6. Sift the plain flour and corn starch again and add it to the batter. Fold until mixed evenly.
  7. Pass the batter through a sieve.*
  8. In a clean bowl, beat the egg whites until stiff while gradually adding the remaining sugar.
  9. Add and fold the egg whites in the batter in three batches.
  10. Pour the batter in the baking pan.
  11. Place the baking pan in a water bath.
  12. Bake the cake at 140 C for 1,5 hours or until a cake tester comes out clean.
  13. Let the cake cool completely in the oven, leaving the door of the oven ajar.**
Notes
  1. *Sift as often as you'd like. One time should be enough though. Note that once the egg whites are added, you can NOT sift the mixture again.
  2. **Don't touch the cake until it's completely cooled to prevent it from sinking.
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