Go Back

Fluffy Cotton Cheesecake

An ultra-light Japanese-style cheesecake with a soft, jiggly texture and delicate cream cheese flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert, Snack
Cuisine American, Autumn
Servings 8 slices
Calories 210 kcal

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Ingredients
  

Cheesecake Batter

  • 250 g cream cheese softened
  • 50 g unsalted butter
  • 100 ml whole milk
  • 6 eggs separated
  • 60 g cake flour sifted
  • 20 g cornstarch
  • 120 g granulated sugar divided
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 320°F (160°C) and prepare a lined springform pan wrapped in foil.
  • Melt cream cheese, butter, and milk until smooth. Cool slightly.
  • Whisk in egg yolks, vanilla, flour, and cornstarch until smooth.
  • Whip egg whites with sugar to soft-medium peaks.
  • Gently fold egg whites into batter in three additions.
  • Pour batter into pan and bake in a water bath for 90 minutes total.
  • Cool gradually, unmold, and serve.

Notes

Cool gradually to prevent collapse. Best served lightly chilled.
Keyword fluffy cotton cheesecake, Japanese cotton cheesecake, jiggly cheesecake, light cheesecake recipe, soufflé cheesecake