Fluffy Japanese Cotton Cheesecake Recipe

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.

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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)

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Instructions are in page 2