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Japanese Cheesecake

Japanese Cheesecake
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Japanese cheesecake, often referred to as cotton cheesecake or jiggly cheesecake, is a heavenly dessert that perfectly balances a light and airy texture with a creamy richness. Unlike traditional cheesecakes, this delightful treat is crustless and melts in your mouth with every bite. Its mildly sweet and slightly tangy flavor makes it an ideal choice for any occasion—be it a birthday celebration, picnic, or simply a cozy night at home. With its impressive appearance and delightful taste, anyone can become a dessert hero with this easy-to-follow recipe.

Ingredients

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  • 6 large eggs (separated)
  • 8 ounces cream cheese (softened)
  • ¼ cup heavy cream (or full-fat milk)
  • 4 tablespoons unsalted butter
  • ½ cup cake flour
  • 1 tablespoon lemon zest (optional)
  • 1½ teaspoons vanilla extract (optional)
  • â…“ cup granulated sugar
  • 2 teaspoons lemon juice

Instructions

  1. Preheat your oven to 320°F (160°C) and line the bottom of an 8-inch round cake pan with parchment paper.
  2. Beat egg yolks until pale, then mix in softened cream cheese until smooth.
  3. Add heavy cream to the mixture; stir well.
  4. Sift together cake flour and sugar; gradually incorporate into the wet mixture.
  5. In a separate bowl, whip egg whites until foamy; add lemon juice and whip until soft peaks form.
  6. Fold one-third of the whipped egg whites into the cheese mixture to lighten it, then carefully fold in the remaining whites.
  7. Pour the batter into the prepared pan, place in a larger dish filled with hot water, and bake for about 80 minutes or until set.
  8. Cool gradually in the oven before transferring to a wire rack and dusting with powdered sugar.

Nutrition

Find it online: https://juliataste.com/japanese-cheesecake/