QiMeal
Japanese Cotton Cheesecake
Japanese Cotton Cheesecake · ready in 2 h 9 min · 8 servings · 240 kcal per serving · medium · 5 ingredients
This cloud soft Japanese cheesecake rises on whipped egg whites and a gentle water bath, giving a jiggly slice with delicate dairy sweetness.
- Prep
- 44 min
- Cook
- 1 h 25 min
- Total
- 2 h 9 min
- Serves
- 8
- kcal
- 240
- Difficulty
- medium
Ingredients · 8 servings
- 250 gCream cheese, softened
- 6Egg, separated
- 100 mlMilk
- 120 gSugar
- 30 gCornstarch, sifted
Equipment
stovetop, oven, 20 cm round cake pan, parchment, mixing bowl, small bowl, whisk, spatula, sieve, saucepan, roasting pan, kettle
Instructions
- Mise en place
Gather measured ingredients, a 20 cm round cake pan, parchment, mixing bowls, whisk, spatula, sieve, roasting pan, kettle, and oven. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Prepare pan
Grease the pan lightly, line the base and sides with parchment, and wrap the outside with 2 layers of foil to protect the batter. · 5 min
What to look for: Parchment stands above the rim and the outside is sealed.
- Separate eggs
Separate eggs into yolks and whites while cold, then let the whites stand until cool room temperature for a finer meringue. · 5 min
What to look for: Whites are clean with no visible yolk.
- Warm cheese mixture
Heat cream cheese and milk over low heat, stirring until smooth and just warm, then remove from heat before it bubbles. · 5 min
What to look for: Mixture is smooth, glossy, and fluid.
- Mix yolk batter
Whisk egg yolks into the warm cheese mixture 1 at a time, then sift in cornstarch and mix until glossy and smooth. · 5 min
What to look for: Batter falls from the whisk in a smooth ribbon.
- Whip meringue
Beat egg whites until foamy, add sugar in 3 additions, and whip to soft glossy peaks that bend gently when the whisk lifts. · 6 min
What to look for: Peaks are shiny and curl at the tip.
- Fold batter
Fold 1/3 of the meringue into the cheese batter to lighten it, then fold in the rest with broad strokes until no white streaks remain. · 5 min
What to look for: Batter is pale, airy, and evenly combined.
- Fill pan
Pour batter into the lined pan, tap twice to release large bubbles, and set the pan inside a roasting pan. · 3 min
What to look for: Surface is level with a few tiny bubbles.
- Bake gently
Pour hot water into the roasting pan to reach 2 cm up the side, then bake at 150°C / 302°F until risen and pale gold. · 1 h 5 min
What to look for: Cake is tall, lightly golden, and softly set at the center.
- Cool slowly
Turn oven off, open the door slightly, and rest the cake inside for 20 minutes to reduce shrinking and cracking. · 20 min
What to look for: Cake settles slightly while keeping a rounded top.
- Serve cake
Unmold the cooled cheesecake, peel away parchment, slice with a warm knife, and serve plain to show its cotton soft texture. · 5 min
What to look for: Slices are delicate, springy, and cleanly cut.
Nutrition (per serving)
| kcal | 240 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 21 g |
| of which sugars | 17 g |
| Fat | 15 g |
| of which saturated | 7 g |
| Fibre | 0 g |
| Sodium | 159 mg |
Nutri-ScoreD
Allergens
Contains: milk, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Serve chilled or let stand at room temperature for 15 minutes before slicing.
Ingredient substitutions
Cream cheese
- Neufchatel cheese: Use only if cream cheese is unavailable, with a slightly tangier result.
Egg
- Pasteurized egg: Use pasteurized whole eggs separated carefully for the same structure.
Milk
- Water: Use only in a pinch, as the cake will taste less creamy.
Sugar
- Caster sugar: Dissolves quickly into the meringue and keeps the texture smooth.
Cornstarch
- Flour: Use 60 g flour for a slightly firmer and less delicate crumb.
