Cotton Cheesecake / Japanese Cheesecake
This Japanese Cotton Cheesecake is light, fluffy, and perfectly balanced with just a touch of lemon. Pressure cooking makes it easier and quicker, yielding a cloud-like texture with minimal effort—perfect for dessert lovers.
Equipment
- 1 Mixing bowl for egg whites and batter
- 1 Saucepan for melting cream cheese, milk, butter
- 1 8 inch springform pan wrapped in foil
Ingredients
Main ingredients
- 5 large eggs at room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar divided
- 8 oz cream cheese at room temperature
- ½ cup low-fat milk
- ¼ cup unsalted butter at room temperature
- 1 tablespoon lemon juice
- ¼ cup all-purpose flour
- 2 tablespoon corn starch
- 1 8 inch round springform pan wrapped with foil
Instructions
Instructions
- Line the bottom and side of springform pan with parchment paper and wrap with foil.
- Separate eggs; make sure no yolk gets into whites.
- In saucepan, melt cream cheese, butter, and milk over low heat, stir till smooth. Let cool slightly.
- Whisk cooled cheese mixture with yolks, lemon juice, flour, and corn starch until smooth.
- Beat egg whites with cream of tartar until foamy. Gradually add half of sugar and beat until stiff peaks form.
- Fold ⅓ of whites into cheese mix gently, then fold in remaining whites without deflating batter.
- Pour into prepped pan, tap to remove bubbles. Place pan into larger dish with 1 inch hot water.
- Cook in pressure cooker on low heat for 30–35 minutes with natural release.
- Open lid carefully, let cool in pan, then remove once cool for clean edge.
- Chill for at least 4 hours before serving. Store wrapped in fridge or slice and freeze for later.
Notes
Be sure to let the cake cool slowly in the pressure cooker and always use natural release to prevent cracks. Refrigerate at least 4 hours before serving for best texture. Serve with fruit, whipped cream, or chocolate sauce.