Japanese cheesecake, also known as cotton cheesecake, is a fluffy and light dessert that is quickly becoming a favorite among dessert lovers. It’s unique texture and flavor make it stand out from traditional cheesecakes, and it’s not difficult to see why it’s becoming so popular. I’m going to share a delicious recipe for a fluffy Japanese cheesecake that you can make at home!
The most FLUFFY Japanese Cheesecake Recipe:
Cheese Mixture Ingredients:
250g Cream Cheese
6 egg yolks
50g fine sugar / erythritol (NOTE: I’ve reduced the sugar amount of this recipe by quite a lot. Feel free to follow the original recipe if you like your desserts to be on the sweeter side!)
100g whole milk (room temperature or microwaved for 30 seconds)
60g unsalted butter (melted)
1 tbsp lemon juice
Flour Mixture Ingredients:
60g cake flour
20g cornstarch
1/4 tsp salt
Meringue Ingredients:
6 egg whites
1/2 tsp lemon juice
40g fine sugar
Garnishes:
2 tsp icing sugar
1 tbsp fruits (optional)
Instructions:
Preheat your oven to 390°F and line an 8″ x 3″ cake pan with parchment paper (bottom & sides).
Get a pot of water boiling in a kettle. (Prepared for the water bath)
In a heatproof bowl, combine the cream cheese with the egg yolks and sugar. Set the bowl over a pot of hot water and whisk the mixture until it’s smooth.
Add the milk, melted butter, and lemon juice to the cheese and mix well. Set aside.
In a separate bowl, sift together the cake flour, cornstarch, and salt.
Add the flour mixture to the cheese mixture and stir until well combined.
Using an electric mixer, beat the egg whites until they become to foam. Add the lemon juice and continue beating until opaque, then gradually add the fine sugar. Beat until soft peaks form.
Gently fold 1/3 of the meringue into the cheese and flour mixture until fully incorporated. Then, pour this mixture back into the remaining meringue and fold until there are no visible streaks.
Pour the batter into the prepared cake pan and gently tap the pan on a flat surface to remove any large air bubbles.
Place the cake pan into a larger baking pan and add hot water from the kettle to the larger pan (add about 1 inch height of water) to create a water bath.
Bake the cake at 390°F for 20 minutes, then lower the temperature to 285°F and bake for an additional 30 minutes.
Turn off the oven and leave the cake inside for 30 minutes.
Remove the cake from the water bath and let it cool for 30 minutes. Then, garnish with icing sugar and serve warm or chill in the fridge for 1-2 hours before serving.
The anticipation is almost unbearable as you wait for it to cool, but you know that the wait will be worth it. When you finally cut into the cake and take that first bite, you are rewarded with a light, fluffy, and oh-so-delicious Japanese cheesecake. The excitement of making this dessert is unmatched, and you can’t wait to do it all over again!
Logmymeals 
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