Japanese cotton cheesecake. Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream cheese, butter, and honey. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.

Japanese Cotton Cheesecake; Laura's Newest Recipe. The cheesecake turn out not cooked at all. JAPANESE COTTON CHEESECAKE RECIPE/ JAPANESE CHEESE SOUFFLE RECIPE. You can cook Japanese cotton cheesecake using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Japanese cotton cheesecake

1. It's 250 grams of cream cheese.
2. It's 75 grams of egg yolks.
3. You need 1/2 cup of condensed milk.
4. Prepare 20 grams of cake flour.
5. Prepare 30 grams of cornstarch.
6. It's 250 ml of milk.
7. Prepare 75 grams of butter.
8. Prepare 125 grams of egg whites.
9. You need 100 grams of sugar.

It's the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it's not overly sweet as some cakes can be. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath).

Japanese cotton cheesecake instructions

1. Whisk the room temperature cream cheese until soft. Set it aside. Wrap the bottom of a 8-inch round cake pan by aluminium foil. Line the pan with baking paper..
2. Beat the egg yolk and add the condensed milk, shifted cake flour and cornstarch into it.(If you want the cake becomes more fluffy, you can add more cornstarch instead of cake flour). Mix well. Then mix it with the cream cheese..
3. Heat the milk and butter together until it is slight boil. Add 1/3 of milk into the step2 mixture. Stir it fast. Add the remaining milk and stir. Then put it into the fridge until need..
4. Preheat the oven to 150°C. Whisk the egg whites with sugar until soft peak is formed. Add the egg whites into the step3 mixture in several times. Use the hand mixer to mix it genteelly by hand. Pour the mixture into the cake pan in step1 and put it in the oven pan. Pour some water in the oven pan..
5. Bake the cake in 150°C for 15 min. Then bake it in 170°C for 25 min. Last, bake it in 180°C for 5 min..

Get Ready for the Best Japanese Cheesecake. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly. A meringue is the secret to this light cheesecake. [Photographs: J. Kenji López-Alt] Love the flavor of cheesecake, but find it too rich?