0 from 3 votes
Japanese Cotton Cheesecake
A recipe for a light and fluffy yet creamy Japanese-style cotton cheesecake.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 128 kcal
Course:
Dessert
Cuisine:
Asian , Japanese
Ingredients
- 100 g cream cheese room temp
- 20 g unsalted butter room temp
- 85 g whole milk
- 1 ml vanilla extract
- 15 g granulated sugar
- 2 egg yolks
- 10 g corn starch
- 25 g cake flour
- 2 egg whites
- ½ teaspoon lemon juice
- 40 g granulated sugar
Instructions
- Preheat oven to 350°F/177°C.
- Prepare a 6" round pan by lining the bottom with aluminum foil – be sure to leave a little extra foil hanging over the sides. Lightly grease the bottom and sides.
- Next, place parchment paper on the bottom and along the circumference of the pan. This will ensure that the cake will be lifted out with ease. Set aside.
- Sift corn starch and cake flour together.
- Place room temperature cream cheese and butter into a small saucepan and whisk until softened.
- Add milk, vanilla, and sugar to saucepan and whisk over low heat until sugar has dissolved and mixture is smooth.
- Remove from heat and whisk in egg yolks. Then stir in the flour mixture until incorporated. Set aside.
- Place egg whites into a stand mixer and whisk until foamy. Add lemon juice, and gradually add sugar. Whisk until soft peaks form.
- Gently fold in the egg whites into the cream cheese mixture. Take care not to deflate the egg whites too much. Pour into the 6” prepared pan.
- Create a water bath by placing the 6” round pan into another roasting tray and fill the tray with about 1” high of boiling hot water.
- Bake at 350°F/177°C for 15 minutes, and then lower oven temperature to 250°F/121°C and continue baking for another 40 minutes.
- Turn off oven and keep the oven door ajar for about 10 minutes before fully removing it from oven. This will help ensure that the cake does not collapse too much when it is taken out.
- Note: some cracking/collapsing may occur and this is normal.
- To serve, sprinkle the top with sifted powdered sugar and berries.
Cup of Yum
Nutrition Information
Calories
128kcal
(6%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
60mg
(3%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
313IU
(6%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 128
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 60mg | 3% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.