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a tall, jiggly Japanese cotton cheesecake with a golden top on a cake stand, one airy slice cut, dusting of powdered sugar, on a soft-lit table, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Japanese Cotton Cheesecake

A fluffy, cloud-like Japanese cheesecake with a soft vanilla taste.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 0.25 cup butter
  • 0.5 cup milk
  • 6 eggs separated
  • 0.66 cup sugar
  • 0.5 cup cake flour
  • 1 tsp vanilla extract
  • 0.25 tsp cream of tartar

Method
 

  1. Preheat the oven to 320F and line a round pan. Gently melt the cream cheese, butter, and milk together until smooth, then cool slightly.
  2. Whisk in the egg yolks, vanilla, and cake flour until smooth.
  3. Beat the egg whites with cream of tartar, adding sugar gradually, until soft peaks form.
  4. Fold the whites into the batter in thirds, keeping it airy.
  5. Pour into the pan and bake in a water bath 55-60 minutes until tall and just set.
  6. Cool gradually, then chill 2 hours before slicing so it firms up.

Notes

Fold the egg whites gently; that air is what makes it so cottony.