Cotton Soft Japanese Cheesecake Recipe

Name: Cotton Soft Japanese Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces extra finely granulated sugar; 6 egg whites; 6 egg yolks; 1/4 teaspoon cream of tartar; 2 ounces butter; 9 ounces cream cheese; 3 fluid ounces fresh milk; 1 tablespoon lemon juice; 2 ounces cake flour or 2 ounces superfine flour; 1 ounce cornstarch; 1/4 teaspoon salt

Servings: persons

5 ounces extra finely granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
2 ounces butter
9 ounces cream cheese
3 fluid ounces fresh milk
1 tablespoon lemon juice
2 ounces cake flour or 2 ounces superfine flour
1 ounce cornstarch
1/4 teaspoon salt

1
Preheat oven to 325 degrees.
2
Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
3
Melt cream cheese, butter and milk over a double boiler.
4
Cool the mixture.
5
Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
6
Whisk egg whites with cream of tartar until foamy.
7
Add the sugar into the egg white mixture and whisk until soft peaks form.
8
Add the egg white mixture to the cheese mixture.
9
Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
10
Pour mixture into prepared pan.
11
Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ounces extra finely granulated sugar, 6 egg whites, 6 egg yolks, 1/4 teaspoon cream of tartar, and more.

Yes, Cotton Soft Japanese Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cotton Soft Japanese Cheesecake

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