Gluten-Free Japanese Cheesecake (light and airy)
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.
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.
Notes
Store the cake covered in the fridge for 3-4 days. You can also freeze the cheesecake for up to 3 months.