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Japanese Cotton Cheesecake has taken the world by storm, becoming a beloved dessert among baking enthusiasts and casual eaters alike. Its light, fluffy, and airy texture is unlike any traditional cheesecake you’ve ever encountered, making it a standout dessert that melts in your mouth. This delightful treat has captured the hearts of many, thanks to its unique characteristics that combine the rich flavors of cheesecake with the delicate texture of a soufflé. Whether you’re a novice baker looking to impress at your next gathering or an experienced chef eager to try something new, this recipe is sure to be a hit.

Japanese Cotton Cheesecake Recipe

Indulge in the light and fluffy delight of Fluffy Japanese Cotton Cheesecake, a dessert that's as beautiful as it is delicious. This airy treat combines creamy cheesecake flavors with a soufflé-like texture, making it melt in your mouth. Perfect for bakers of all levels, this recipe is sure to impress at any gathering. Add your favorite toppings for a personalized touch! Try it today! #JapaneseCottonCheesecake #DessertRecipe #BakingJoy #FluffyCheesecake #HomeBaking
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Ingredients
  

1 cup (8 oz) cream cheese, softened

1/2 cup (4 oz) unsalted butter, softened

1/2 cup (100 g) granulated sugar, divided

1/4 cup (60 ml) milk

1/2 teaspoon vanilla extract

3 large egg yolks

1/2 cup (63 g) all-purpose flour

2 tablespoons (15 g) cornstarch

5 large egg whites

1/4 teaspoon cream of tartar

Powdered sugar, for dusting (optional)

Instructions
 

Preheat Oven: Preheat your oven to 320°F (160°C). Prepare an 8-inch round cake pan by lining the bottom with parchment paper and lightly greasing the sides.

    Make Cream Cheese Mixture: In a medium bowl, beat the cream cheese and butter together until smooth using an electric mixer. Gradually add 1/4 cup of the granulated sugar, milk, and vanilla extract, mixing until well combined.

      Incorporate Egg Yolks: Add the egg yolks one at a time, mixing thoroughly after each addition.

        Sift Dry Ingredients: In another bowl, sift together the all-purpose flour and cornstarch. Gradually add this dry mixture to the cream cheese mixture, mixing until there are no lumps.

          Whip Egg Whites: In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1/4 cup of granulated sugar while continuing to beat until stiff peaks form.

            Fold Egg Whites: Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until fully incorporated, taking care not to deflate the mixture.

              Bake in Water Bath: Pour the batter into the prepared cake pan. Create a water bath by placing the cake pan in a larger baking dish and filling the larger dish with hot water until it reaches halfway up the sides of the cake pan.

                Bake: Bake in the preheated oven for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake may also wobble slightly but should not be liquid.

                  Cool the Cake: Once baked, turn off the oven, slightly crack the door open, and let the cake cool in the oven for 15-20 minutes. This helps prevent cracking. Remove from the water bath, and let it cool to room temperature before refrigerating for at least 4 hours, ideally overnight.

                    Serve: Carefully remove the cake from the pan, dust with powdered sugar if desired, and slice to serve. Enjoy the fluffy, melt-in-your-mouth texture with your favorite fruit or whipped cream!

                      Prep Time: 30 minutes | Total Time: 2 hours (plus chilling) | Servings: 8