Ingredients You’ll Need
Cream Cheese Batter
- 200g cream cheese (room temp)
- ¼ cup butter
- ½ cup milk
- 4 egg yolks
- ¼ cup sugar
- 1 teaspoon vanilla
- ½ cup cake flour (or all-purpose sifted)
- 2 tablespoons cornstarch
Meringue
- 4 egg whites
- ½ teaspoon cream of tartar or lemon juice
- ¼ cup sugar
Optional:
- Lemon zest
- Powdered sugar topping
## Why This Cake Is So Fluffy (Secret)
The magic comes from:
👉 Whipped egg whites (meringue)
This traps air bubbles.
During baking → bubbles expand → cake rises like a soufflé.
That’s why texture is so soft and tall.
If you skip this step?
You just get normal cheesecake.
Meringue = cloud texture.
## Step 1 – Melt Cream Cheese Mixture
In saucepan or bowl over hot water melt:
- Cream cheese
- Butter
- Milk
Stir until smooth.
No lumps.
Turn off heat.
Let cool slightly.
Smells rich and creamy already.
## Step 2 – Add Egg Yolks & Dry Ingredients
Whisk in:
- Egg yolks
- Sugar
- Vanilla
Then sift in:
- Flour
- Cornstarch
Mix gently until smooth batter forms.
Texture should be silky.
No lumps.
Set aside.
## Step 3 – Make the Meringue
This is the MOST important step.
In clean bowl beat egg whites.
When foamy add:
Cream of tartar or lemon.
Then slowly add sugar.
Beat until:
Stiff peaks form.
When you lift whisk → peaks stand tall.
Not runny.
Not soft.
Stiff.
This gives maximum fluffiness.
## Step 4 – Fold Gently
Add meringue to batter in 3 parts.
Fold slowly with spatula.
Do NOT stir aggressively.
We want to keep air bubbles.
Gentle folding = fluffy cake.
Rough mixing = flat cake.
Take your time here.
## Step 5 – Prepare Water Bath
Line pan with parchment.
Pour batter.
Tap lightly to remove big bubbles.
Place pan inside larger tray.
Add hot water around it.
This is called:
👉 Water bath (bain-marie)
It prevents cracking and keeps cake super moist.
Very important for soft texture.
## Step 6 – Bake Low & Slow
Bake at:
150–160°C / 300–320°F
For about:
60–70 minutes
Low temperature is key.
High heat ruins texture.
Cake should:
Rise tall
Turn golden
Slightly jiggle center
Don’t overbake.
## Step 7 – Cool Slowly
Turn off oven.
Leave door slightly open.
Let cake cool inside 15–20 minutes.
Prevents collapsing.
Then remove.
Chill 1 hour for best texture.
Patience = perfect slice.
## Texture & Taste Breakdown
Let’s talk bite:
Top → soft golden skin
Inside → airy sponge-like cheesecake
Texture → melts instantly
Flavor → lightly sweet, creamy, delicate
Feels like eating sweet clouds.
Seriously.
You’ll be shocked how light it is.
## Flavor Variations You Can Try
Easy upgrades:
Lemon
Add lemon zest + juice
Chocolate
Add melted chocolate to batter
Matcha
Add matcha powder
Coconut
Add coconut milk + flakes
Vanilla Bean
Use real vanilla bean
Strawberry
Top with fresh berries
Base recipe works for everything.
## Pro Tips for Perfect Cheesecake
Tip 1
Room temp ingredients
Tip 2
Whip stiff peaks properly
Tip 3
Fold gently
Tip 4
Always use water bath
Tip 5
Bake low temperature
These steps make HUGE difference.
## Storage Tips
Fridge:
3–4 days
Freezer:
1–2 months
Serve chilled or room temp.
Actually tastes even better next day.
Great make-ahead dessert.
## When to Serve This Cake
Perfect for:
- Tea time
- Coffee
- Guests
- Ramadan dessert
- Light sweets
- Elegant occasions
- After heavy meals
Because it’s not heavy or greasy.
Very refreshing dessert.
## Final Thoughts
This Japanese cotton cheesecake is one of those recipes that surprises everyone.
They expect heavy cheesecake…