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Japanese Cheesecake

This Japanese cheesecake has the texture of a sponge cake and taste of a cheesecake. It's the best of both in one amazing dessert! #Japanesecheesecake #cottoncheesecake #fluffycheesecake #soufflecheesecake

5 from 1 reviews

This Japanese cheesecake is light and fluffy with a tangy creamy taste. It’s like sponge cake meets cheesecake in one incredible dessert!

Ingredients

Instructions

  1. Melt the cream cheese, unsalted butter, and milk in a double boiler until completely melted and smooth. Let chill to room temperature.
  2. Meanwhile, preheat oven to 325F and position a rack on the lowest level. Spray an 8″ springform pan with non-stick cooking spray and wrap with two sheets of heavy duty foil. Place the pan in a 9×13″ baking dish. Set aside.
  3. Separate the egg yolks from the egg whites. Once the cream cheese mixture is at room temperature, whisk in the egg yolks one at a time. Then whisk in the vanilla.
  4. Sift in the flour and cornstarch. Mix until just combined.
  5. Beat the egg whites using an electric mixer while slowly adding in the granulated sugar. Continue to beat the egg whites until it forms soft to stiff peaks. Gently fold 1/3 of the meringue into the cream cheese mixture at a time using a rubber spatula.
  6. Pour the batter into the prepared springform pan. Carefully add hot water into the larger baking dish to about 1″ deep. Bake on the lowest rack for about 45-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Turn off oven and let cool in the oven with the door ajar for 1 hour. Then bring to room temperature and chill in the fridge for 4 hours or overnight. Dust with powdered sugar before serving.

Keywords: Japanese cheesecake recipe, cotton cheesecake, fluffy cheesecake

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