Japanese Cotton Cheesecake is a culinary masterpiece that has taken the dessert world by storm. Often described as a cross between a traditional soufflé and a rich New York-style cheesecake, this treat is celebrated for its incredibly light, “jiggling” texture and delicate sweetness. Unlike its denser Western counterparts, it relies on whipped egg whites to achieve a cloud-like consistency that practically melts on the tongue ☁️.
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What Makes This Cake So Unique?
The magic of a Japanese Cotton Cheesecake lies in its structure. It uses significantly less cream cheese and sugar than a standard cheesecake, focusing instead on a meringue-based batter. This technique results in a sponge-like crumb that is moist but airy. It is traditionally baked in a water bath (bain-marie), which ensures the cake rises evenly and maintains its signature pale, smooth surface without cracking.
Essential Ingredients
To achieve that iconic melt-in-your-mouth feel, you will need the following fresh ingredients:
- Cream Cheese: 250g (softened at room temperature)
- Butter: 50g (unsalted)
- Milk: 100ml (full fat)
- Egg Yolks: 6 large yolks
- Egg Whites: 6 large whites (chilled)
- Cake Flour: 60g (sifted)
- Cornstarch: 20g
- Granulated Sugar: 140g
- Lemon Juice: 1 tablespoon
- Cream of Tartar: 1/4 teaspoon (optional, for stabilizing whites)….
