Japanese Cotton Cheesecake Recipe

**Japanese Cotton Cheesecake Recipe: A Light and Fluffy Delight**

If you’re a fan of cheesecake, but you’re looking for something a bit lighter and fluffier than the classic, then **Japanese Cotton Cheesecake** is a must-try! Known for its soft, airy texture, this delightful dessert has gained popularity worldwide for its melt-in-your-mouth consistency and delicate flavor. Unlike traditional dense cheesecakes, the Japanese Cotton Cheesecake has a sponge-like texture, making it feel almost like eating a cloud. With its slight tang from the cream cheese and light sweetness, it’s the perfect dessert for those who prefer a less heavy cheesecake.

### Why You’ll Love Japanese Cotton Cheesecake

1. **Light and Fluffy**: The hallmark of Japanese Cotton Cheesecake is its incredibly light texture. The addition of meringue gives the cheesecake its signature fluffiness, making it feel less rich than typical cheesecakes.

2. **Delicate Flavor**: This cheesecake has a delicate flavor that’s not overly sweet, which makes it perfect for those who find traditional cheesecakes too rich.

3. **Perfect for Any Occasion**: Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet, Japanese Cotton Cheesecake is a beautiful and delicious choice.

4. **Simple Ingredients**: This recipe requires simple, everyday ingredients, but the technique of folding the meringue into the cheesecake batter is what gives it its signature texture.

5. **Impressive and Elegant**: The soft, smooth texture and beautiful, golden-brown top make this cheesecake perfect for impressing guests or family members. It’s an elegant dessert that feels fancy but is surprisingly easy to make.

### Ingredients You’ll Need

To make this fluffy and light Japanese Cotton Cheesecake, you’ll need the following ingredients:

– **200g (7 oz) cream cheese**, softened
– **50g (1/4 cup) unsalted butter**
– **100ml (1/2 cup) milk**
– **60g (1/3 cup) cake flour** (or all-purpose flour)
– **20g (2 tbsp) cornstarch**
– **4 large eggs**, separated
– **100g (1/2 cup) granulated sugar**
– **1/2 teaspoon vanilla extract**
– **1/4 teaspoon cream of tartar** (optional, but helps stabilize the meringue)
– **A pinch of salt**

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