Japanese cotton cheesecake, also known as Japanese soufflé cheesecake, is famous for its incredibly light, airy texture and deliciously soft, melt-in-your-mouth consistency. This cheesecake is a bit different from the classic dense New York-style cheesecake because it’s made with meringue and has a cloud-like texture. It’s not overly sweet, which makes it an irresistible treat for anyone who loves light and delicate desserts.
Here’s a recipe to make this fluffy, jiggly Japanese cotton cheesecake at home.
Ingredients:
For the cheesecake batter:
- 250g cream cheese (preferably full-fat, softened)
- 50g unsalted butter
- 120ml whole milk
- 60g cake flour (or all-purpose flour, sifted)
- 20g cornstarch (cornflour)
- 5 large eggs (separate the yolks and whites)
- 140g granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar (optional, helps stabilize the meringue)
- A pinch of salt
For the water bath:
- Hot water (for the baking pan)
Instructions are in page 2
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