Description
Experience the delight of Japanese Cotton Cheesecake, a heavenly dessert that is as light as a cloud and melts in your mouth. This airy cheesecake balances sweetness with a subtle tang, making it perfect for any occasion. Whether you’re celebrating a special event or enjoying a cozy night in, this recipe is sure to impress.
Ingredients
Scale
- 3 large eggs (room temperature)
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter (melted)
Instructions
- Preheat your oven to 320°F (160°C). Grease and line a 6-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the softened cream cheese and melted butter until smooth.
- Gradually add in the granulated sugar and vanilla extract, mixing until creamy.
- Incorporate eggs one at a time, mixing well after each addition.
- Sift the cornstarch into the batter while stirring gently for a smooth texture.
- Slowly pour in the whole milk and mix until just combined.
- Pour the batter into the prepared pan and place it inside a larger baking dish filled with hot water (water bath). Bake for about 60 minutes or until golden brown on top.
- Allow the cheesecake to cool gradually in the pan before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 85mg