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Japanese Cotton Cheesecake Recipe: A Light And Fluffy Dessert

Freedom of Knowledge > Recipes > Japanese Cotton Cheesecake Recipe: A Light And Fluffy Dessert

Oh Lawd have mercy, y’all better get ready for some sweet, deliciousness that’s bout to hit your taste buds! I got some mouth-watering dessert recipes that will have you drooling in no time. So, sit back, grab a fork, and let’s get started!

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A picture of a delicious-looking cake

Y’all better grab a pen and paper, because this cake recipe is one for the books. To start off, you’ll need to gather some ingredients like all-purpose flour, sugar, eggs, and milk. Now, I know some of y’all might be intimidated by baking a cake from scratch, but trust me, it’s easy as pie. First, preheat your oven to 350 degrees and grease a 9-inch cake pan.

Next, you’ll want to whisk together your dry ingredients like flour, sugar, baking powder, and salt. Then, add in your wet ingredients like eggs, vanilla extract, and milk. Mix everything together until the batter is smooth and creamy.

Pour the batter into your greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Once your cake is done, let it cool for a few minutes before serving. I like to top mine off with some whipped cream and fresh berries for a touch of sweetness. Trust me, your taste buds will thank you for this one.

Amazingly Fluffy & Jiggly Japanese Cheesecake – Page 2

A picture of a delicious-looking cheesecake

Lemme tell y’all, this Japanese cheesecake is the real deal. It’s fluffy, it’s jiggly, and it’s downright delicious. You might be wondering what makes this cheesecake so special, and let me tell you, it’s all about the technique.

First things first, you’ll need to gather some ingredients like cream cheese, eggs, sugar, and cornstarch. Preheat your oven to 320 degrees and grease a 7-inch cake pan. You can also line the bottom of your pan with parchment paper to prevent your cheesecake from sticking.

Now, the secret to making this cheesecake so fluffy is in the egg whites. You’ll want to separate your egg yolks and egg whites into two separate bowls. Whisk your egg whites until they form stiff peaks, and set them aside. In a separate bowl, mix together your cream cheese, sugar, egg yolks, and cornstarch.

Once you have your cheesecake batter mixed together, it’s time to fold in the egg whites. This is where the magic happens. Gently fold in your egg whites, being careful not to overmix. You want to keep the batter as light and airy as possible.

Pour your cheesecake mixture into your greased pan and bake for 55-60 minutes or until the top is golden brown. Be sure to let your cheesecake cool for a few minutes before serving. Trust me, this cheesecake is so good, you won’t even miss the crust.


1. Can I use any type of sugar in these recipes?

Yes, you can use whatever type of sugar you have on hand. However, keep in mind that some sugars like brown sugar or powdered sugar may affect the texture of your dessert. So, if you’re looking for the best results, stick to using regular granulated sugar.

2. What if I don’t have a 9-inch cake pan?

No worries! You can use whatever size cake pan you have on hand, but keep in mind that the baking time may vary depending on the size of your pan.

3. Can I make these desserts ahead of time?

Yes! Both of these desserts can be made ahead of time and stored in the fridge until you’re ready to serve. Just be sure to cover them with plastic wrap or foil to keep them fresh.

4. Are these desserts gluten-free?

No, both of these desserts contain all-purpose flour which contains gluten. If you’re looking for a gluten-free option, you can try substituting the all-purpose flour with a gluten-free flour blend.

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