Description
A light and fluffy Japanese cotton cheesecake that melts in your mouth, perfect for dessert lovers.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 320°F (160°C).
- In a saucepan, melt the cream cheese, milk, and butter over low heat until smooth.
- Remove from heat and let it cool slightly.
- In a bowl, whisk together the sugar and eggs until pale and fluffy.
- Add the melted cream cheese mixture to the egg mixture and mix well.
- Sift in the flour, cornstarch, and salt, then fold until just combined.
- Pour the batter into a lined cake pan.
- Bake in a water bath for about 60 minutes or until set.
- Let it cool in the pan before transferring to a wire rack.
- Chill in the refrigerator for a few hours before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a water bath to prevent the cheesecake from cracking.
- For a lighter texture, beat the egg whites separately and fold them into the batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg