Ingredients
For the Cheesecake
- 250g cream cheese
- 4 eggs, separated
- ½ cup milk
- ¼ cup butter
- ½ cup sugar
- ½ cup cake flour
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Topping
- 1 cup whipped cream
- Fresh raspberries
- Powdered sugar for dusting
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Pan
- Preheat oven to 320°F (160°C).
- Line a 7-inch round cake pan with parchment paper.
- Wrap the outside with foil for a water bath.
2️⃣ Make the Cream Cheese Mixture
- Heat cream cheese, milk, and butter in a bowl over hot water.
- Stir until smooth and creamy.
- Remove from heat and let cool slightly.
3️⃣ Add Egg Yolks
- Mix in egg yolks one at a time.
- Add vanilla extract.
- Sift in cake flour and cornstarch.
- Stir until smooth.
4️⃣ Whip the Egg Whites
- In a clean bowl, beat egg whites until foamy.
- Gradually add sugar.
- Beat until soft peaks form.
5️⃣ Fold the Batter
- Gently fold the whipped egg whites into the cream cheese mixture.
- Mix slowly to keep the batter airy.
6️⃣ Bake
- Pour batter into the prepared pan.
- Place the pan in a larger baking tray filled with hot water.
- Bake for 60–70 minutes until lightly golden.
7️⃣ Cool Slowly
- Turn off the oven.
- Leave the cake inside with the door slightly open for 15 minutes.
- Remove and cool completely.
8️⃣ Decorate
- Dust with powdered sugar.
- Top with whipped cream.
- Arrange fresh raspberries on top.
🍽️ Why You’ll Love It
- Ultra-light and fluffy texture
- Soft, cloud-like cheesecake
- Not overly sweet
- Perfect for tea time or dessert
❓Q&A
Q: Why did my cheesecake crack?
A: Sudden temperature changes can cause cracks. Let it cool gradually.
Q: Can I use strawberries instead of raspberries?
A: Yes! Any fresh berries work beautifully.
Q: Do I need a water bath?
A: Yes, it helps create the soft, fluffy texture that Japanese cotton cheesecake is famous for.
⏱️ Prep Time: 20 minutes
⏱️ Bake Time: 70 minutes
🍰 Servings: 8 slices
✨ Texture: Light, airy, and melt-in-your-mouth soft!