Gluten-Free Japanese Cheesecake (Cotton Cheesecake)
This gluten-free Japanese cheesecake is light, airy, and incredibly soft, with a delicate soufflé-like texture and a creamy cheesecake flavor. Also known as Japanese cotton cheesecake, it is much lighter than a traditional cheesecake and has a beautifully fluffy texture that practically melts in your mouth. Serve it on its own, dusted with powdered sugar, or topped with fresh berries and fruit for a beautiful dessert.
Ingredients
- 5 eggs, room temperature
- ¼ cup milk
- 200 gr cream cheese
- ⅓ cup cornstarch (40g)
- Pinch of salt
- 1 tbsp lemon juice
- ¾ cup granulated sugar
Instructions
- Preheat oven to 300ºF (150°C). Lightly grease a 9-inch round cake pan with a removable bottom.
- Separate the egg whites from the egg yolks. For the best meringue, make sure there is no yolk mixed into the egg whites; very important! Set aside
- In a deep saucepan, gently heat the milk and cream cheese until smooth and well combined. Remove from the heat and add the cornstarch and salt. Add the egg yolks and lemon juice and mix until well incorporated. Set aside.
- For the meringue, beat the egg whites with an electric hand mixer or stand mixer. Gradually add the sugar in three additions until the meringue reaches stiff peaks. Avoid overbeating the egg whites, as they should remain smooth. Gently fold the egg whites into the cream cheese mixture with a rubber spatula, using sweeping movements. The batter should be smooth.
- Pour the mixture into the prepared pan.
- Place the cake pan in a larger baking pan and add hot water to create a water bath. Bake at 300°F (150°C) for 30 minutes. Then increase the temperature to 320°F(160°C) and continue baking for about 50 minutes.
- Once the cheesecake is baked, don't remove it from the oven too quickly; let it cool gradually with the door slightly open. A sudden temperature change can cause the cheesecake to collapse or crack.
Notes
Store the cake covered in the fridge for 3-4 days. You can also freeze the cheesecake in an airtight container for up to 3 months.