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Japanese Cotton Cheesecake

A light and fluffy cheesecake that combines the airy texture of a soufflé with the richness of traditional cheesecake, perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g cream cheese Ensure it's at room temperature
  • 50 g unsalted butter Ensure it's at room temperature
  • 100 g milk Ensure it's at room temperature
  • 100 g sugar
  • 4 large eggs Ensure they are at room temperature
  • 50 g cake flour
  • 20 g cornstarch
  • 1/4 tsp salt
  • 1/4 tsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F). Prepare a round cake pan (8-inch) by lining the bottom and sides with parchment paper.
  2. In a mixing bowl, combine the cream cheese and butter. Use a hand mixer or stand mixer to beat them together until smooth and creamy.
  3. Slowly incorporate the milk and sugar into the mixture until fully combined.
  4. Crack the eggs one by one into the mixture, ensuring that each egg is fully blended before adding the next.
  5. In a separate bowl, sift together the cake flour, cornstarch, and salt. Gradually add this dry mixture into the creamy base, folding gently to incorporate.
  6. Add lemon juice for a bright, zesty kick, stirring gently.
  7. Pour the batter into the prepared cake pan and place it in a larger baking dish filled with hot water.
Baking
  1. Place it in the oven for 60 minutes until the top is light golden brown and still jiggly in the middle.
  2. After baking, turn off the oven and leave the cake inside for another 15 minutes. Then, gently remove it from the oven and let it cool completely at room temperature.
  3. Refrigerate for at least 4 hours, or overnight for best results, before slicing and serving.

Notes

For best results, ensure all ingredients are at room temperature. Store leftovers in an airtight container in the refrigerator for 3 to 5 days or freeze slices for up to a month. Thaw in the refrigerator overnight before reheating.