This light and fluffy Japanese Cotton Cheesecake is oh so soft as a cloud! To best describe this amazing cheesecake, it’s like the lovechild of an airy angel cake with the tang of a perfect cheesecake!
There are only a few steps in this recipe, but one of the most important things to remember is to be very careful with the batter when folding in the whipped egg whites. Be gentle and don’t let the batter deflate too much… After all, it’s a ‘light and fluffy’ cloud-like version of the best cheesecake ever! Another warning I must disclose is that, unless you are very careful… you are likely to eat the whole cake in one sitting. Don’t say I didn’t warn you!
Watch the video of this recipe!
Light and fluffy Japanese Cotton Cheesecake
- 4 eggs separated
- 1/8 tsp cream of tartar
- 80 g castor sugar or sifted icing sugar
- 40 g butter I like salted butter
- 150 g cream cheese
- 60 ml milk
- 2 tsp lemon juice optional
- 35 g plain flour
- 15 g cornstarch
Preheat oven to 160C.
The cake will be baked in a hot water bath, so fill a deep tray with 1” hot water and place it onto the bottom shelf of the oven as it’s preheating.
Butter and line the base of an 8″ round cake tin (make waterproof if necessary by wrapping the outside of the tin in foil).
Beat the egg whites and tartar in a stand mixer until it begins to foam, then gradually add in the sugar and continue whisking until it reaches soft peaks.
Meanwhile, in a large microwave safe bowl, gently melt together the cream cheese, butter and milk in short 10 second bursts (or melt in a small pot on the stove, don't boil). Whisk the mixture together to emulsify, then add in the yolks, lemon, flour and cornstarch. Whisk to combine.
Using a spatula, add in a third of the egg whites and fold through, being careful not to deflate the mixture. Repeat until all the egg whites have been folded in.
Pour batter into the tin and loosely cover the top with foil. Carefully place the cake tin into the hot water bath and bake for 1hr, removing the top foil for the last 10 mins, so the top can turn golden brown. Turn off the oven and slightly crack the door open, leaving the cake inside to cool for 1hr.
Carefully turn out the cheesecake and sprinkle the top with icing sugar before serving.