A quick and easy recipe for Japanese cotton cheesecake. Japanese cotton cheesecake is a rich, creamy cheesecake with a wonderfully light, cotton-like texture.
I remember having my first ever slice of cheesecake at The Cheesecake Factory when I was living in Canada. That was over twenty years ago. I thought I’d gone to heaven! It was the most wondrous thing I’d ever tasted – soft and velvety in texture, so rich and creamy in taste. Then on, it became my absolute favourite dessert. It became quite a quest for me, to taste all the different flavoured cheesecakes – Oreo, coffee, chocolate, Cookies ‘n’ Cream, strawberry, Irish Bailey’s, and so much more.My first couple of attempts at baking cheesecakes at home were quite disastrous. That was in the late 1990’s. Now, a couple of baking courses later, and having become an avid home baker over the years, I return to conquer baking this love of my life. Here is one of my favourite versions, the Japanese Cotton Cheesecake. As the name implies, Japanese cotton cheesecake has a soft, light, melt-in-your-mouth, almost chiffon-like texture. Yet, it is denser than the chiffon variety, and just as rich and creamy as any oven-baked cheesecake. If you’d like a rich-tasting, creamy cheesecake without feeling like you’ve eaten a day’s worth of calories in one go, do try this.