Fluffy Japanese Cotton Cheesecake Recipe
This Fluffy Japanese Cotton Cheesecake is a light, airy dessert that combines the creamy richness of cream cheese with a delicate, soufflé-like texture. Perfect for those who love a less dense cheesecake, this recipe uses a careful folding of whipped egg whites into the batter to achieve its iconic fluffy texture. Baked until lightly golden and dusted with powdered sugar, this cheesecake is an elegant treat ideal for dessert or teatime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings (1 cupcake each) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
Cheesecake Batter
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for batter)
- 4 tbsp milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
Finishing
- 1/4 cup powdered sugar for dusting
- Extra granulated sugar (for whipping egg whites, quantity included in batter sugar: approx 2 tbsp)
Instructions
- Preheat Oven and Prep Tin: Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners or cut squares of parchment paper to prevent sticking.
- Make Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar until completely smooth. Add in the milk, egg yolks, and vanilla extract and mix well to combine into a smooth batter.
- Add Dry Ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps, and gently mix until the batter is smooth and homogenous.
- Whip Egg Whites: In a separate clean and dry bowl, beat the egg whites with 1/8 teaspoon salt until soft peaks form. Gradually add the granulated sugar used for whipping (around 2 tablespoons), continuing to beat until stiff, glossy peaks form.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the cream cheese batter in three batches. Use a spatula to gently fold; avoid overmixing to keep the airiness of the batter.
- Fill and Bake: Pour the batter evenly into the cupcake liners, filling about two-thirds full. Bake in the preheated oven for 30 minutes or until the tops become lightly golden and the centers are set but still soft.
- Cooling: Remove the cheesecake cupcakes from the oven and allow them to cool completely in the tin to maintain shape and texture.
- Serve: Once cooled, dust the cakes with powdered sugar and serve. They are best enjoyed fresh and slightly chilled.
Notes
- Make sure the cream cheese is softened to room temperature for best mixing results.
- Whip egg whites in a clean, grease-free bowl to ensure maximum volume.
- Folding should be gentle and slow to retain the fluffy texture.
- Use cupcake liners or parchment paper to ease removal and presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Japanese cheesecake, cotton cheesecake, fluffy cheesecake, soft cheesecake, light dessert
