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Fluffy Cotton Cheesecake

A delightful and airy dessert that brings joy and conversation to any gathering, Fluffy Cotton Cheesecake is light yet rich, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cheesecake Batter
  • 8 oz cream cheese Make sure it's at room temperature
  • 1/2 cup milk
  • 1/4 cup butter Melted
  • 3/4 cup sugar Divided in half
  • 1 tbsp lemon juice
  • 1/4 cup all-purpose flour
  • 2 tbsp corn starch
  • 4 large egg yolks Separate from whites
For the Egg Whites
  • 4 large egg whites Beaten with cream of tartar
  • 1/4 tsp cream of tartar

Method
 

Preparation
  1. Preheat your oven to 315°F (157°C) and line an 8-inch springform pan with parchment paper, wrapping the outside in foil.
  2. Fill a large pan with water and place it on the lowest rack of the oven to create a water bath.
  3. Separate the egg whites from the yolks.
Making the Batter
  1. Beat egg whites with cream of tartar until foamy, gradually add half the sugar, and continue beating until soft peaks form.
  2. In a separate bowl, mix cream cheese and milk until smooth, then add melted butter, remaining sugar, lemon juice, flour, corn starch, and mix in egg yolks.
  3. Strain this mixture for the smoothest result.
  4. Gently fold the beaten egg whites into the batter in thirds to maintain the airy texture.
Baking
  1. Pour the batter into the prepared pan, tap gently to release air bubbles, and place it in the water bath.
  2. Bake for about 1 hour and 10 minutes, checking for a set and golden top.
Cooling
  1. Turn off the oven, crack open the door, and let the cheesecake cool inside for an hour.
  2. Refrigerate the cheesecake for at least four hours before serving for the best texture and flavor.

Notes

For serving, remove from springform pan and peel off parchment paper. Serve with powdered sugar, fresh fruit, or whipped cream. Store covered in the refrigerator for 3-5 days or freeze individual slices for later.