Japanese Cheesecake. Japanese Cheesecake is very popular outside of Japan. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese cheesecake has the lowest calories of all cheesecake.

Ingredients of Japanese Cheesecake

1. It’s 85 g of cream cheese.
2. Prepare 30 g of unsalted butter.
3. You need 65 g of milk.
4. It’s 3 of egg yolks.
5. You need 35 g of cake flour.
6. It’s 10 g of corn starch.
7. You need 2 g of vanilla extract.
8. Prepare 3 of egg whites.
9. It’s 55 g of sugar.

It's light, fluffy, moist and less sweet than any other cheesecakes. Is there a dessert more mesmerizing than a Japanese cheesecake? This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and — when cooked and cooled. Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that's like a classic cheesecake crossed with an ethereal sponge cake.

Japanese Cheesecake step by step

1. Melt the cheese and butter into the milk over the stove..
2. In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix..
3. Add the cheese mixture until everything is well combined..
4. In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks.
5. Combine the egg whites into the mixture..
6. Pour the mixture in the pan and put it in a water bath.
7. Bake at 120° for 20 mins.
8. Bake at 150° for 20 mins.
9. Bake at 110° for 30 mins.
10. Bake at 180° for 5 mins.

Just like the japanese cheesecakes from asian bakeries. Light like a spongecake (as i think it should be) yet still delicious and easy to make. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake. This easy recipe with video has lots of tips and tricks. Japanese cheesecake is one of those Japanese desserts everyone loves.