Absolutely! Here’s a light, airy, and melt-in-your-mouth style Japanese Cheesecake recipe — also known as Japanese Cotton Cheesecake. It’s like a magical mix between soufflé and traditional cheesecake: delicately sweet, fluffy, and cloud-soft.
🍰🇯🇵 Japanese Cheesecake (Light & Fluffy)
⏱ Time:
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Prep: 25 minutes
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Bake: 60–70 minutes
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Cool: 30+ minutes
🧾 Ingredients (8-inch round pan)
Cream Cheese Base:
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250g (9 oz) cream cheese, room temp
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50g (3.5 tbsp) unsalted butter
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100ml (1/2 cup) milk
Dry Ingredients:
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60g (1/2 cup) cake flour (or all-purpose flour sifted with a bit of cornstarch)
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20g (2 tbsp) cornstarch
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Pinch of salt
Egg Mixture:
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6 large eggs, separated
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140g (2/3 cup) granulated sugar
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1 tsp lemon juice or 1/2 tsp cream of tartar
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Optional: 1 tsp vanilla extract or zest of 1 lemon
🍳 Instructions
1. Preheat & Prep Pan
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Preheat oven to 320°F (160°C).
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Line an 8-inch round cake pan with parchment on the bottom and sides. Wrap the outside with foil (to prepare for water bath).
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Prepare a larger baking pan or roasting tray for the water bath (bain-marie).
2. Make the Cream Cheese Base
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In a saucepan over low heat, melt cream cheese, butter, and milk until smooth. Stir constantly.
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Remove from heat and let it cool slightly.
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Whisk in egg yolks, vanilla, and optional zest.
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Sift in flour, cornstarch, and salt. Mix until smooth (don’t overmix).
3. Beat Egg Whites
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In a clean bowl, whip the egg whites with lemon juice or cream of tartar.
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Gradually add sugar in 3 parts.
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Beat to soft-to-medium peaks — glossy and airy, but not stiff.
4. Combine Gently
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Fold 1/3 of the meringue into the cream cheese mixture to lighten it.
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Then fold in the rest gently using a spatula until fully incorporated and smooth.
5. Bake in Water Bath
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Pour batter into the prepared pan.
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Place the pan inside the larger tray and fill the tray with hot water halfway up the sides.
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Bake at 320°F (160°C) for 25 minutes, then reduce to 275°F (135°C) and bake 30–40 more minutes until set and golden on top.
6. Cool Gradually
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Turn off oven, leave the door slightly open, and let cheesecake rest inside for 15–20 minutes (prevents collapse).
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Remove and cool fully in the pan before unmolding.
7. Serve
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Chill for a few hours or overnight for best texture.
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Dust with powdered sugar and serve with fresh berries, whipped cream, or on its own.
🎌 Pro Tips:
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Don’t overbeat the egg whites — medium peaks give it the right rise and texture.
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The water bath is key for gentle cooking and avoiding cracks.
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Room temperature ingredients = smooth batter.
