Go Back
–+ servings

Fluffy Japanese Cotton Cheesecake

A light and airy cheesecake known for its cloud-like fluffiness, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 230
Ingredients Equipment Method Nutrition

Ingredients
  

Cream Cheese
  • 16 ounces cream cheese, softened This is the base of your cheesecake, providing richness and flavor.
  • 0.5 cup granulated sugar This sweetens the cheesecake without overpowering its delicate taste.
  • 0.25 cup milk Adds moisture and helps create a smooth batter.
  • 0.25 cup vegetable oil Contributes to the cake's moistness and tenderness.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile with a hint of sweetness.
  • 3 large eggs, separated The egg yolks add richness, while the whipped egg whites provide fluffiness.
  • 0.25 cup all-purpose flour This helps to stabilize the batter while keeping it light.
  • 0.25 cup cornstarch Works with the flour to create a tender texture.
  • 0.25 teaspoon salt Balances the sweetness and enhances the flavors.
  • 0.25 teaspoon cream of tartar Helps stabilize the egg whites for better volume.

Equipment

  • 8-inch round cake pan
  • mixing bowls
  • Whisk
  • spatula

Method
 

  1. Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until well combined. Pour in the milk, vegetable oil, and vanilla extract. Mix until smooth and creamy.
  3. In a separate bowl, whisk the egg yolks until light and frothy. Slowly add the egg yolks to the cream cheese mixture, mixing well after each addition.
  4. Sift the all-purpose flour, cornstarch, and salt into the cream cheese mixture. Stir gently until just combined.
  5. In another clean bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
  6. Gently fold the whipped egg whites into the cream cheese mixture in three additions until no white streaks remain.
  7. Pour the batter into the prepared cake pan. Place the cake pan in a larger baking dish filled with hot water. Bake for 50-60 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  8. Turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly ajar. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 230kcalProtein: 6gSodium: 200mg

Tried this recipe?

Let us know how it was!