Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake Recipe: A Light and Fluffy Delight

If you’re a fan of cheesecake, but you’re looking for something a bit lighter and fluffier than the classic, then Japanese Cotton Cheesecake is a must-try! Known for its soft, airy texture, this delightful dessert has gained popularity worldwide for its melt-in-your-mouth consistency and delicate flavor. Unlike traditional dense cheesecakes, the Japanese Cotton Cheesecake has a sponge-like texture, making it feel almost like eating a cloud. With its slight tang from the cream cheese and light sweetness, it’s the perfect dessert for those who prefer a less heavy cheesecake.

Why You’ll Love Japanese Cotton Cheesecake

1. Light and Fluffy: The hallmark of Japanese Cotton Cheesecake is its incredibly light texture. The addition of meringue gives the cheesecake its signature fluffiness, making it feel less rich than typical cheesecakes.
2. Delicate Flavor: This cheesecake has a delicate flavor that’s not overly sweet, which makes it perfect for those who find traditional cheesecakes too rich.
3. Perfect for Any Occasion: Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet, Japanese Cotton Cheesecake is a beautiful and delicious choice.
4. Simple Ingredients: This recipe requires simple, everyday ingredients, but the technique of folding the meringue into the cheesecake batter is what gives it its signature texture.
5. Impressive and Elegant: The soft, smooth texture and beautiful, golden-brown top make this cheesecake perfect for impressing guests or family members. It’s an elegant dessert that feels fancy but is surprisingly easy to make.

Ingredients You’ll Need

To make this fluffy and light Japanese Cotton Cheesecake, you’ll need the following ingredients:

• 200g (7 oz) cream cheese, softened
• 50g (1/4 cup) unsalted butter
• 100ml (1/2 cup) milk
• 60g (1/3 cup) cake flour (or all-purpose flour)
• 20g (2 tbsp) cornstarch
• 4 large eggs, separated
• 100g (1/2 cup) granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar (optional, but helps stabilize the meringue)
• A pinch of salt

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