Japanese cotton cheesecake is light, airy, and delicately sweet with a melt-in-your-mouth texture that combines the richness of cheesecake and the fluffiness of sponge cake. It’s a dreamy dessert that feels like eating a sweet cloud.
Why You’ll Love It
– Ultra soft and jiggly texture that’s totally unique
– Less sweet and lighter than traditional cheesecakes
– Made with simple, wholesome ingredients
– Beautiful presentation for any occasion
Ingredients (for 8 servings)
– 250g cream cheese, softened
– 50g unsalted butter
– 100ml milk
– 6 large eggs, separated
– 60g cake flour
– 20g cornstarch
– 1/4 teaspoon salt
– 1 teaspoon lemon juice
– 130g granulated sugar
– Powdered sugar, for dusting
Instructions
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