Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

Introduction

Japanese Cotton Cheesecake is a delicate, airy dessert that melts in your mouth with every bite. Unlike traditional dense cheesecakes, this Japanese version is soft, light, and subtly sweet, with a fluffy texture reminiscent of a cloud. Its gentle tang comes from cream cheese and a hint of lemon, making it perfect for those who enjoy a dessert that’s elegant yet not overwhelmingly rich. Whether for a special occasion or an afternoon treat, this cheesecake brings a touch of refined sweetness to any table.

Ingredients

For the Cake

• Cream cheese: 250 g (9 oz), softened
• Unsalted butter: 50 g (3.5 tbsp), softened
• Milk: 100 ml (½ cup)
• Egg yolks: 6 large
• Lemon juice: 15 ml (1 tbsp)
• Cake flour: 60 g (½ cup)
• Cornstarch: 20 g (2 tbsp)
• Salt: 1 g (¼ tsp)

For the Meringue

• Egg whites: 6 large
• Granulated sugar: 150 g (¾ cup)
• Cream of tartar: 1 g (¼ tsp)

For Dusting

• Powdered sugar: optional, for garnish

Directions