Print

Japanese Cheesecake

Japanese Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delicate delight of Japanese Cheesecake, often referred to as cotton cheesecake. This airy dessert boasts a unique combination of creamy richness and lightness that melts in your mouth. Perfect for any occasion, from casual gatherings to elegant dinner parties, its balanced sweetness pairs beautifully with fresh berries or a dollop of whipped cream. With simple instructions and customizable options, even novice bakers can create this impressive treat at home. Elevate your dessert experience with this fluffy goodness that’s sure to impress!

Ingredients

Scale
  • 6 large eggs (separated)
  • 8 ounces cream cheese (softened)
  • ¼ cup heavy cream
  • 4 tablespoons unsalted butter
  • ½ cup cake flour
  • ⅓ cup granulated sugar
  • 2 teaspoons lemon juice
  • Optional: 1 tablespoon lemon zest, 1½ teaspoons vanilla extract

Instructions

  1. Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper.
  2. In a mixing bowl, beat egg yolks and softened cream cheese until smooth. Gradually add heavy cream and mix well.
  3. Sift in the cake flour and gently fold together using a rubber spatula.
  4. In a separate bowl, whip egg whites until soft peaks form. Gradually add sugar until stiff peaks form.
  5. Carefully fold one-third of the whipped egg whites into the cream cheese mixture, then gently fold in the remaining whites.
  6. Pour the batter into the prepared pan and place it in a water bath. Bake for about 80 minutes or until set.
  7. Allow cooling in the oven with the door slightly ajar for an hour before removing from the pan.

Nutrition

Find it online: https://recipesamanda.com/japanese-cheesecake/

save me