Japanese Steamed Cheesecake, also known as Cotton Cheesecake, is a light, fluffy, and airy dessert that melts in your mouth. Unlike traditional dense cheesecakes, this version has a cloud-like texture thanks to the incorporation of beaten egg whites, making it a delightful treat that’s less sweet and incredibly delicate. It’s perfect for those who enjoy cheesecake but prefer something a little lighter.
Why You’ll Love This Recipe
This cheesecake is soft, airy, and less dense compared to regular cheesecakes, making it easy to eat and wonderfully light. The recipe uses a combination of cream cheese, milk, and eggs, along with a gentle steaming method that gives it its signature fluffiness.
Ingredients for Japanese Steamed Cheesecake
For the Cheesecake:
- 250g (9 oz) cream cheese, softened
- 1/4 cup (60g) unsalted butter
- 1/3 cup (80ml) milk
- 1/2 cup (100g) granulated sugar
- 4 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1/3 cup (45g) cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar (optional, helps stabilize egg whites)
- Powdered sugar (for dusting, optional)
For the Water Bath:
- Hot water for the water bath (about 1 inch deep in the baking pan)