Melt-In-Your-Mouth Japanese Cotton Cheesecake is a light, airy, and fluffy cheesecake with a delicate sweetness and cloud-like texture.
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Calories: 280kcal
Equipment
- springform pan
- mixing bowls
- electric mixer
- Roasting pan for water bath
Ingredients
- 8 oz cream cheese, softened
- 4 large eggs, separated
- 0.75 cup sugar, divided
- 0.5 cup milk
- 3 tbsp butter, melted
- 0.75 cup cake flour
- 1 tsp lemon zest or juice (optional)
- 1 pinch salt
Instructions
- Preheat oven to 325°F and line a springform pan. Wrap the pan with foil.
- Beat cream cheese with milk, melted butter, and lemon until smooth.
- Mix in egg yolks one at a time.
- Sift flour and salt into the batter and fold gently.
- Whip egg whites with sugar until stiff peaks form.
- Fold whipped egg whites into the batter in batches.
- Pour batter into pan and place in a water bath.
- Bake until puffed and lightly golden, then cool slowly.
- Chill before serving for best texture.
Notes
Cool the cake slowly in the oven to prevent cracking and collapsing.
Nutrition
Calories: 280kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 140mg | Sodium: 190mg | Potassium: 160mg | Sugar: 18g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 6mg