Japanese Cotton Cheesecake: Light, Fluffy, and Irresistibly Creamy
If you’re a fan of cheesecake but crave something lighter and airier, Japanese Cotton Cheesecake is a must-try. Also known as Japanese Soufflé Cheesecake, this dessert is famous for its incredibly soft, fluffy texture that almost melts in your mouth. The secret to its cloud-like consistency lies in the whipped egg whites and a delicate balance of cream cheese, which makes each bite smooth, creamy, and subtly sweet. Here’s how to make this beautiful, jiggly cake at home.
What Makes Japanese Cotton Cheesecake Unique?
- Light and Airy Texture: Unlike traditional cheesecake, Japanese Cotton Cheesecake is fluffy and bouncy, thanks to the whipped egg whites that create a soufflé-like structure.
- Mild Sweetness: This cheesecake is less sweet than Western-style cheesecakes, making it perfect for those who prefer a more delicate taste.
- Soft and Jiggly: When baked correctly, this cake has a slight jiggle and a melt-in-your-mouth feel that’s uniquely satisfying.
Ingredients You’ll Need
For this recipe, gather the following ingredients. Make sure they are at room temperature for the best results:
- 7 ounces (200g) cream cheese
- 1/4 cup (60ml) whole milk
- 3 tablespoons unsalted butter
- 1/4 cup (50g) sugar (for the cream cheese mixture)
- 4 large eggs, separated
- 1/3 cup (40g) all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon cream of tartar
- 1/4 cup (50g) sugar (for the egg whites)
- 1/2 teaspoon vanilla extract
- Pinch of salt
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