Description
A fluffy, cloud-like cheesecake that balances sweetness and creaminess, perfect for any occasion.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup unsalted butter
- 1/4 cup milk
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 320°F (160°C) and prepare a round cake pan by greasing it and lining it with parchment paper.
- Melt the cream cheese, butter, and milk in a saucepan over low heat until smooth.
- Stir in the sugar until dissolved and let cool slightly.
- Whisk in the egg yolks one at a time, ensuring well incorporated.
- Sift in the flour and cornstarch, mixing until smooth.
- Beat the egg whites with cream of tartar until stiff peaks form.
- Fold the egg whites into the cream cheese mixture gently in batches.
- Pour the batter into the prepared pan and bake in a water bath for about 60 minutes.
- Cool the cheesecake in the pan for 15 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
Make-ahead: Let the cheesecake chill overnight for better flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Japanese cheesecake, cotton cheesecake, fluffy dessert, cheesecake recipe