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Introduction
Japanese Cotton Cheesecake is a light, airy, and incredibly delicate dessert that has become famous around the world for its soft, cloud-like texture. Unlike traditional dense cheesecakes, this version is known for its fluffy structure and gentle sweetness. It combines the richness of cream cheese with the airy texture of a sponge cake, creating a dessert that literally melts in your mouth.
This cake originated in Japan and quickly gained popularity because of its unique balance between creaminess and lightness. When baked properly, it develops a beautiful golden-brown top with a soft, creamy interior that feels almost like eating a sweet cloud. The secret behind this amazing texture is the whipped egg whites that are gently folded into the batter, creating a delicate and airy structure.
Japanese Cotton Cheesecake is perfect for those who enjoy desserts that are not overly sweet but still incredibly satisfying. It is commonly served with powdered sugar, fresh berries, or whipped cream. Whether served at tea time, family gatherings, or special occasions, this cheesecake always impresses with both its appearance and its taste.
Ingredients
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250 g cream cheese (softened)
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50 g unsalted butter
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100 ml whole milk
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6 large eggs (separated)
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140 g granulated sugar
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60 g cake flour
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20 g cornstarch
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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¼ teaspoon salt
Optional toppings:
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Powdered sugar
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Fresh strawberries or berries
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Whipped cream
Instructions
