Cotton Cheesecake / Japanese Cheesecake
This Cotton Cheesecake, also known as Japanese Cheesecake, is light, fluffy, and subtly sweet with a tender tang from lemon and cream cheese. A delightful blend of sponge cake and cheesecake textures that’s perfect for any dessert lover.
Equipment
- 1 Springform pan 8 inch round, lined with parchment and wrapped in foil
Ingredients
Main Ingredients
- 5 large eggs at room temperature (separated into yolks and whites)
- ¼ teaspoon cream of tartar to help your meringue hold strong
- ½ cup sugar divided for mixing and sweetness control
- 8 oz cream cheese softened to room temp for smooth blending
- ½ cup low-fat milk adds lightness without heaviness
- ¼ cup unsalted butter softened for that rich creamy feel
- 1 tablespoon lemon juice brightens the flavor and balances sweetness
- ¼ cup all-purpose flour to give structure without weight
- 2 tablespoon corn starch to keep it tender and try not to get gummy
- 1 8 inch round springform pan lined with parchment and foil wrapped outside to prevent leaks during cooking
Instructions
Instructions
- Preheat your oven to 320°F (160°C) and prep your 8 inch springform pan. Line the bottom with parchment paper then wrap the outside with foil.
- Separate egg whites and yolks into two big bowls.
- Heat cream cheese, milk, and butter in a medium saucepan on low. Stir gently till smooth and creamy. Let cool slightly.
- Add yolks, lemon juice, flour, and corn starch to the cream cheese mix. Whisk until smooth.
- Beat egg whites and cream of tartar until foamy. Add half the sugar, and beat until stiff peaks form.
- Mix the other half of the sugar with the egg yolk batter.
- Fold fluffy meringue into yolk mixture in three batches, preserving airiness.
- Pour batter into prepared pan. Tap gently to release large air bubbles. Place pan into a baking dish with hot water halfway up for a water bath.
- Bake for 25–30 minutes until top is golden and toothpick comes out clean.
- Turn off oven, crack door slightly, and let cool for 10–15 minutes.
- Remove cake from water bath, cool completely before removing from springform pan.
- Chill before serving. Serve plain or with fresh fruit, puree or whipped cream.
Notes
Wrap tightly and refrigerate leftovers up to 4 days. For longer storage, freeze slices and thaw in fridge before serving. Best served chilled or at room temperature for optimal texture.