Japanese Cheesecake: A Fluffy and Light Delight

Introduction: Japanese cheesecake, often referred to as “cotton cheesecake,” is known for its airy, light texture and subtle sweetness. Unlike traditional cheesecake, which tends to be rich and dense, Japanese cheesecake has a delicate, fluffy consistency that almost melts in your mouth. This version is a wonderful balance between a soft, cloud-like sponge and the tangy flavor of cream cheese. If you’re looking for a lighter dessert that still satisfies your cheesecake cravings, this Japanese cheesecake is the perfect choice.

Ingredients:

For the Cheesecake:

1/2 cup cream cheese (room temperature)
1/4 cup unsalted butter (room temperature)
1/4 cup milk
1/4 cup all-purpose flour
1/4 cup cornstarch
4 large eggs (separated)
1/2 cup granulated sugar (divided)
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 teaspoon lemon juice
A pinch of salt
For the Water Bath:

Boiling water (enough to fill the bottom of a 9-inch round pan)
How to Make: