Description
A light and fluffy Japanese Cotton Cheesecake that melts in your mouth.
Ingredients
Scale
- 1 cup cream cheese
- 1/4 cup unsalted butter
- 1/2 cup milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 320°F (160°C).
- Grease and line a round cake pan with parchment paper.
- In a bowl, melt cream cheese and butter together.
- Stir in milk and sugar until combined.
- Add eggs one at a time, mixing well after each addition.
- Sift in flour and cornstarch, mixing until smooth.
- Mix in vanilla extract.
- Pour batter into the prepared pan.
- Bake in a water bath for 60 minutes.
- Turn off the oven and let the cake cool inside for 30 minutes.
- Remove from oven and refrigerate for at least 4 hours before serving.
Notes
- Serve chilled for best texture.
- Top with fresh fruit or whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Japanese Cotton Cheesecake, cheesecake, Japanese dessert