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Heavenly Japanese Cotton Cheesecake

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A delightful, fluffy Japanese Cotton Cheesecake that is light and airy, perfect for any occasion.

Ingredients

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  • 1 cup cream cheese (room temperature)
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup whole milk
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat your oven to 320°F (160°C) and grease and line an 8-inch round cake pan.
  2. In a saucepan, combine cream cheese, unsalted butter, and milk over low heat until melted and smooth, about 3-5 minutes.
  3. Remove from heat and whisk in egg yolks, sugar, flour, cornstarch, and vanilla extract until smooth.
  4. In a clean bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add in the remaining sugar and whip until stiff peaks are achieved.
  5. Gently fold the egg whites into the cream cheese mixture in three parts.
  6. Pour the batter into the prepared cake pan and tap it on the counter to remove air bubbles.
  7. Place the cake pan in a larger baking dish filled with hot water to create a water bath.
  8. Bake for 60 minutes or until the top is golden brown and the center is gently jiggly.
  9. Turn off the oven and allow the cheesecake to cool inside for one hour.
  10. Remove from the oven and let cool completely before refrigerating for a few hours before serving.

Notes

For best results, use Philadelphia Cream Cheese and Kerrygold Unsalted Butter for incredible flavor and texture.

Nutrition

Find it online: https://us.recipesfood.org/japanese-cotton-cheesecake/

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