Gluten-Free Japanese Cheesecake
This gluten-free Japanese Cotton Cheesecake is light, airy, and perfectly fluffy. It has a soufflé-like texture with just the right balance of sweetness and creaminess. The soufflé cheesecake is perfect for everyday baking, special occasions, or just because, and also pairs well with many toppings.
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About this fluffy Japanese Cheesecake
This GF cheesecake recipe is amazing! It’s light, airy, and fluffy. Unlike traditional cheesecakes, with a soufflé-like texture and just the right balance of sweetness and creaminess. For more light and soft gluten-free cake recipes, here is the link to this GF ricotta cake.
The cake it’s easy to make and pairs very well with many toppings. You can serve it with fresh fruit, like strawberries or blueberries, or your favorite fruit sauce. The fluffy cheesecake is perfect for everyday baking, special occasions, or just because, and also pairs well with many toppings.
Ingredients
The main ingredients of the cake are:
- Cream cheese: full-fat cream cheese for the best flavor and consistency.
- Milk: heavy cream.
- Eggs: room temperature eggs are better.
- Sugar: white granulated sugar.
- Lemon juice: fresh lemon juice.
- Vanilla extract: add flavor.
How to make Gluten-Free Japanese Cotton Cheesecake
Preheat oven to 300ºF (150°C). Lightly grease a 9” round cake pan with a removable bottom.
Separate the egg whites from the egg yolks. Set aside
In a deep saucepan, heat the milk and the cream cheese until well integrated and homogeneous. Remove from the fire.
Add the cornstarch, a pinch of salt, and mix well. Add the egg yolks and lemon juice and mix until incorporated. Set aside.
In another bowl, beat the egg whites with the sugar (incorporate the sugar in 3 additions) to form stiff peaks.
Add the egg whites, little by little, into the cream cheese mixture and mix with encircling movements with a rubber spatula.
Pour the mixture into the prepared pan.
Bake in a water bath at 300ºF (150°C) for 30 minutes. Then turn to 320°F (160°C) for about 50 minutes more. Keep in mind that all ovens are different.
Don’t remove the cake from the oven too quickly; let the cake cool gradually with the door slightly open.
Storing
Store the cake covered in the refrigerator for up to 3-4 days. You can also freeze the cheesecake for up to 3 months.
Baking tips
- Cheesecake Collapse: Don’t overbeat the egg whites, and gently fold them into the mixture with enveloping movements. Don’t remove the cake from the oven too quickly; let the cake cool gradually with the door slightly open.
- Bake: bake in a water bath and avoid opening the door during baking (to avoid temperature changes).
Serving options
- Fruits: fresh seasonal fruits, like strawberries, plums, peaches, mangoes, and so on.
- Berries: raspberries, blueberries, or mixed berries pair very well.
- Fruit sauce/ compote: serve with your favorite fruit sauce or compote. Here is the link to a blueberry compote, or plum compote, perfect for this recipe.
For more gluten-free cakes
Gluten-Free Japanese Cheesecake (light and airy)
Ingredients
- 5 eggs, room temperature
- 1/4 cup milk
- 200 gr cream cheese
- 1/3 cup cornstarch (40g)
- Pinch of salt
- 1 tbsp lemon juice
- 3/4 cup granulated sugar
Instructions
- Preheat oven to 300°F (150°C). Lightly grease a 9-inch round cake pan with a removable bottom.
- Separate the egg whites from the egg yolks. Set aside
- In a deep saucepan, heat the milk and the cream cheese until well integrated and homogeneous. Remove from the fire.
- Add the cornstarch, a pinch of salt, and mix well. Add the egg yolks and lemon juice and mix until incorporated. Set aside.
- In another bowl, beat the egg whites with the sugar (incorporate the sugar in 3 additions) to form stiff peaks.
- Add the egg whites, little by little, into the cream cheese mixture and mix with encircling movements with a rubber spatula.
- Pour the mixture into the prepared pan.
- Bake in a water bath at 300ºF (150°C) for 30 minutes. Then turn to 320°F (160°C) for about 50 minutes more. Keep in mind that all ovens are different.
- Don't remove the cake from the oven too quickly; let the cake cool gradually with the door slightly open.