Japanese Cotton Cheesecake.

This Japanese Cheesecake is the fluffiest cheesecake you’ll ever have! It’s like a soft, and cotton-like cloud of tangy sweetness! It melts into your mouth, just like a souffle. And is actually easier to make than you might think! Make it, and enjoy some of this Japanese Cheesecake!

For the 3rd recipe in our “Around the World Series,” we made this Jiggly Japanese Cheesecake from Japan!

Ok so we’ve never had Japanese Cheesecake before this, but when we made it for the first time, we were surprised at how good it was! It’s super soft, moist, lightly sweet, and cheesecake-like, yet not dense like regular cheesecake.

Ingredients:

This Japanese Cheesecake uses simple ingredients that you probably already have on hand, so let’s do a quick overview!

Sugar: The sugar in this recipe is divided. Half is beaten together with the butter, and the other half is beaten with the egg whites.

Cream Cheese: This recipe uses less cream cheese than a typical cheesecake, but it gives the perfect balance of a cheesecake flavor, whist also being light and airy!

Eggs: The 3 eggs are separated, and the whites are whipped until stiff peaks, which is what makes the cheesecake jiggly! The egg yolks are added into the cream cheese mixture.

Milk: Milk helps thin out the batter, so it’s not too thick.

Flour: Flour makes the cheesecake fluffy, and more cake-like.

Cornstarch: The cornstarch prevents cracking, and makes it easier to slice.

Butter: Beating the butter together with the sugar makes the cheesecake fluffy, along with the flour.

Cream of Tartar: Cream of tartar helps stabilize the egg whites.

The Japanese Cheesecake by itself is lightly sweet, so the powdered sugar on top makes it pleasantly sweeter. We kept it simple with just the powdered sugar and halved strawberries, but a strawberry sauce sounds fabulous for serving!

Tips & Tricks!

Use a tall pan: The taller your pan is, the jigglier it will be. Plus who doesn’t just love a jiggly cheesecake! (:

Place the cheesecake on the lowest oven rack: Doing this, helps prevent the cheesecake from cracking and too much browning.

Wrap aluminum foil around your pan: If you aren’t using a spring-form pan, you don’t need to worry about this step. But if you are, we recommend tightly wrapping it with foil, so water doesn’t leak through.

If you love cheesecake, then we’re pretty sure you’re gonna love this! And if you’ve never had a Japanese Cheesecake before, then you’re in for a treat! This recipe is inspired by maicookbook.com.

We hope you guys try out this jiggly cheesecake and if you do, let us know how it turned out because we love hearing from you! And also don’t forget to tag us on our Instagram so we can see it! -Aubrey and Tara

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Japanese Cotton Cheesecake.


Description

This Japanese Cheesecake is the fluffiest cheesecake you’ll ever have! It’s like a soft, and cotton-like cloud of tangy sweetness! It melts into your mouth, just like a souffle. And is actually easier to make than you might think! Make it, and enjoy some of this Japanese Cheesecake!


Ingredients

Units Scale

60g white sugar, divided

120g cream cheese

3 eggs, separated

60ml milk

25g all-purpose flour

15g cornstarch

30g softened butter

1/4 tsp. cream of tartar

powdered sugar, for topping

strawberries, for topping (optional)


Instructions

1. In a small bowl, cream together 30g of softened butter, and 30g of white sugar, and beat until smooth, or about 2 minutes. Add in 120g of room temperature cream cheese, and continue beating until smooth.

2. Separate 3 large eggs, and add the egg yolks one at a time to the cream cheese mixture, beating with each addition. Pour in 50ml of milk, give that a mix, then sift in 15g of cornstarch, and 25g of flour. Beat that until no lumps remain.

3. Set that aside, and in a large bowl, add in the 3 egg whites, with 1/4 tsp. cream of tartar. Beat that, while slowly adding in the remaining 30g of white sugar. It should take about minutes to get stiff peaks.

4. Through a fine mesh strainer, add the cream cheese mixture. Gently fold that in with a rubber spatula. Be sure to fold it gently, and not over-mix.

5. Pour the batter into a tall, lined 6-inch cake pan, smooth it out, and bang it on the counter a few times.

6. To make the water bath, pour boiling water into a larger baking dish. Fill it about 1/3 of the pan, and place in your cheesecake.

7. Bake at 395 degrees for 15 minutes, then (without opening the oven) reduce it to 300 degrees, and bake for 30 more minutes. Turn off the oven, then let it rest in the oven for 20 minutes. Again, don’t open the oven or your cheesecake might deflate!

8. Remove it from the tin, dust it with powdered sugar, and halved strawberries! Enjoy!

  • Prep Time: 25 mins.
  • Cook Time: 1 hr.
  • Category: Dessert
  • Method: Bake
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 slice
  • Calories: 250