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Japanese Cotton Cheesecake

Japanese Cotton Cheesecake: Light, Fluffy Bliss Awaits

Experience the ethereal delight of Japanese Cotton Cheesecake—light and fluffy, this low-carb dessert is a must-try!
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese substitute with mascarpone for a twist
  • 4 large Eggs use room temperature
  • 3/4 cup Granulated Sugar coconut sugar for lower glycemic
  • 1/4 cup Milk can substitute with plant-based milk
  • 1 teaspoon Vanilla Extract use pure for best taste
  • 1 cup Cake Flour all-purpose flour can be used
  • 1/4 teaspoon Salt essential for balancing sweetness

Equipment

  • Oven
  • mixing bowl
  • hand mixer
  • Spatula
  • cake pan
  • large baking pan

Method
 

Step-by-Step Instructions
  1. Prepare your oven by preheating to 320°F (160°C) and set up a water bath.
  2. In a mixing bowl, blend cream cheese, milk, and sugar until smooth.
  3. Incorporate room temperature egg yolks one at a time into the mixture, mixing well.
  4. Sift in the cake flour and salt, then fold into the batter until combined.
  5. Whip egg whites until medium-soft peaks form, about 4-5 minutes.
  6. Gently fold the whipped egg whites into the batter in three additions until incorporated.
  7. Pour the batter into the prepared cake pan and place in the water bath. Bake for 25-30 minutes.
  8. Turn off the oven, leaving the door ajar, and cool the cheesecake for 30 minutes.
  9. Refrigerate the cheesecake for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 150mgPotassium: 200mgSugar: 10gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure that all ingredients are at room temperature for the best results, especially the eggs.

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