Japanese Cotton Cheesecake: Discover the Fluffy Delight!

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How to Make Japanese Cotton Cheesecake

Now that you’re all set to dive into the world of Japanese Cotton Cheesecake, let’s get our hands a little messy in the kitchen! I promise, the end result will be worth every minute spent. This fluffy delight is not just a treat for the taste buds; it’s a feast for the eyes too. So, roll up your sleeves, and let’s get started!

Step 1 – Prep Ingredients

First things first, we need to get our oven preheating to 320°F (160°C). This is the perfect temperature for our cheesecake to bake slowly and evenly, ensuring that it rises beautifully without cracking. While that’s warming up, grab an 8-inch round cake pan. Grease it lightly and line the bottom with parchment paper. This little trick will help your cheesecake slide out like a dream once it’s cooled.

Step 2 – Begin Cooking

In a large mixing bowl, let’s beat the cream cheese until it’s smooth and creamy. I like to use a hand mixer for this, but if you’re feeling strong, a whisk will do just fine! Gradually add in the granulated sugar, mixing until it’s well combined. The sugar not only sweetens the cheesecake but also helps create that lovely, creamy texture.

Next, pour in the whole milk, melted butter, and vanilla extract. Oh, the smell of vanilla wafting through your kitchen is simply divine! Mix everything together until it’s smooth and luscious. This is where the magic begins, and you can already start to imagine how fluffy this cheesecake will be.

Step 3 – Combine Ingredients

Now, let’s move on to the egg yolks. In a separate bowl, whisk those yolks until they’re pale and frothy. This step is crucial because it adds richness to our cheesecake. Slowly add the egg yolks to the cream cheese mixture, stirring until fully incorporated. It’s like a little dance in the bowl, bringing all those flavors together!

Next, we’ll sift together the all-purpose flour, cornstarch, and salt. Sifting is important because it helps to aerate the flour, which contributes to that light, fluffy texture we’re after. Gently fold this dry mixture into the cream cheese batter until just combined. Remember, we want to keep that airiness, so be gentle!

Step 4 – Finish and Serve

Now comes the fun part—whipping the egg whites! In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This is where the cheesecake gets its lift, so don’t skip this step! Gently fold the egg whites into the cream cheese batter in three additions. Take your time with this; we want to keep all that lovely air in the mixture.

Once everything is combined, pour the batter into your prepared cake pan. Here’s a little secret: place the cake pan in a larger baking dish and fill it with hot water until it reaches halfway up the sides of the cake pan. This water bath helps the cheesecake bake evenly and prevents it from cracking.

Now, pop it in the preheated oven and bake for 55-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. Once it’s baked, turn off the oven and leave the cheesecake inside for an additional 15 minutes. This gradual cooling helps maintain that fluffy texture.

Finally, remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then invert it onto a plate and remove the parchment paper. Let it cool completely before serving. Trust me, the anticipation will make the first bite even sweeter!

Introduction to Japanese Cotton Cheesecake

Have you ever tasted a dessert that feels like a cloud? If not, let me introduce you to the enchanting world of Japanese Cotton Cheesecake. This delightful treat is not just any cheesecake; it’s a fluffy, airy masterpiece that practically melts in your mouth. Imagine biting into a slice that’s light as a feather, with a texture so soft it feels like you’re indulging in a sweet dream. It’s no wonder this dessert has captured the hearts of many, especially busy women like us who crave something special without spending hours in the kitchen.

As a home cook, I know how hectic life can get. Between juggling work, family, and everything in between, finding time to whip up a dessert can feel like a daunting task. But here’s the beauty of Japanese Cotton Cheesecake: it’s surprisingly simple to make! With just a handful of ingredients and a little bit of patience, you can create a show-stopping dessert that will impress your family and friends. Plus, the lightness of this cheesecake makes it the perfect way to end a hearty meal without leaving you feeling weighed down.

What I love most about this recipe is that it fits seamlessly into our busy lifestyles. You can prep it in about 20 minutes, and while it bakes, you can tackle other tasks around the house or simply take a well-deserved break. And let’s be honest, who doesn’t love a dessert that looks as good as it tastes? This cheesecake is not only a treat for the taste buds but also a feast for the eyes, making it a perfect centerpiece for any gathering.

So, if you’re ready to elevate your dessert game and bring a little joy into your kitchen, let’s dive into the fluffy delight of Japanese Cotton Cheesecake. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Japanese Cotton Cheesecake

Let’s be real for a moment: life is busy! Between work, family commitments, and the never-ending to-do lists, finding time to whip up a dessert can feel like a Herculean task. But that’s where Japanese Cotton Cheesecake comes to the rescue! With a quick prep time of just 20 minutes, you can have this delightful dessert in the oven before you can even finish your cup of coffee. Seriously, it’s that easy!

One of the best parts? The cleanup is a breeze! You won’t find yourself drowning in a sea of dirty dishes after making this cheesecake. With just a few mixing bowls and a whisk, you can create a masterpiece that will have your family singing your praises. I mean, who doesn’t love a dessert that doesn’t require a full-on kitchen renovation to prepare?

Now, let’s talk about flavors. This cheesecake is a crowd-pleaser, appealing to both adults and kids alike. The creamy, sweet taste of the cream cheese combined with the lightness of the whipped egg whites creates a flavor profile that’s simply irresistible. I’ve served this cheesecake at family gatherings, and it’s always the first dessert to disappear! Even my picky eaters—who usually turn their noses up at anything that isn’t chocolate—can’t resist a slice of this fluffy delight.

And let’s not forget about the lightness of this cheesecake. After a hearty meal, the last thing you want is a heavy dessert weighing you down. This Japanese Cotton Cheesecake is like a breath of fresh air! Its airy texture makes it the perfect way to end a meal without feeling stuffed. You can enjoy a slice (or two!) without the guilt, and trust me, your taste buds will thank you for it.

So, if you’re looking for a dessert that’s quick to make, easy to clean up, and loved by the whole family, look no further than this Japanese Cotton Cheesecake. It’s a delightful treat that fits perfectly into our busy lives while still bringing a touch of sweetness to our tables. What’s not to love?

Ingredients You’ll Need

Before we dive into the magic of baking, let’s gather our ingredients! Here’s what you’ll need to create this heavenly Japanese Cotton Cheesecake:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 6 large eggs, separated
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

Now, let’s break down the role of each ingredient in crafting that fluffy texture we all adore:

• Cream Cheese: This is the star of the show! Cream cheese provides the rich, creamy base that gives our cheesecake its signature flavor. Make sure it’s softened to room temperature for easy mixing.
• Granulated Sugar: Not only does sugar sweeten the cheesecake, but it also helps create that smooth, velvety texture. It’s like the fairy dust that makes everything better!
• Whole Milk: Milk adds moisture to the batter, ensuring that our cheesecake doesn’t dry out during baking. It also contributes to the overall creaminess.
• Unsalted Butter: Melted butter adds richness and flavor, enhancing the overall taste of the cheesecake. Plus, it helps bind everything together.
• Vanilla Extract: A splash of vanilla brings warmth and depth to the flavor profile. It’s like a cozy hug for your taste buds!
• Eggs (separated): The egg yolks add richness and help bind the ingredients, while the whipped egg whites provide the lift that makes this cheesecake so light and airy. It’s a perfect partnership!
• All-Purpose Flour: Flour helps stabilize the cheesecake, giving it structure without making it dense. We want fluffy, not heavy!
• Cornstarch: This ingredient works alongside the flour to create that delicate texture. It helps absorb moisture and keeps the cheesecake from becoming too dense.
• Salt: Just a pinch of salt enhances the sweetness and balances the flavors, making every bite more delicious.
• Cream of Tartar: This little gem is key for stabilizing the egg whites. It helps them whip up to those glorious stiff peaks we need for that fluffy texture.

Now, if you’re looking to lighten things up a bit, I’ve got a fantastic tip for you! You can substitute half of the cream cheese with Greek yogurt. This swap not only reduces the calories but also adds a delightful tanginess to the cheesecake. It’s a win-win!

So, gather these ingredients, and let’s get ready to create a dessert that will have everyone asking for seconds. Trust me, once you taste this fluffy delight, you’ll be hooked!

How to Make Japanese Cotton Cheesecake

Now that you’re all set to dive into the world of Japanese Cotton Cheesecake, let’s get our hands a little messy in the kitchen! I promise, the end result will be worth every minute spent. This fluffy delight is not just a treat for the taste buds; it’s a feast for the eyes too. So, roll up your sleeves, and let’s get started!

Step 1 – Prep Ingredients

First things first, we need to get our oven preheating to 320°F (160°C). This is the perfect temperature for our cheesecake to bake slowly and evenly, ensuring that it rises beautifully without cracking. While that’s warming up, grab an 8-inch round cake pan. Grease it lightly and line the bottom with parchment paper. This little trick will help your cheesecake slide out like a dream once it’s cooled.

Step 2 – Begin Cooking

In a large mixing bowl, let’s beat the cream cheese until it’s smooth and creamy. I like to use a hand mixer for this, but if you’re feeling strong, a whisk will do just fine! Gradually add in the granulated sugar, mixing until it’s well combined. The sugar not only sweetens the cheesecake but also helps create that lovely, creamy texture.

Next, pour in the whole milk, melted butter, and vanilla extract. Oh, the smell of vanilla wafting through your kitchen is simply divine! Mix everything together until it’s smooth and luscious. This is where the magic begins, and you can already start to imagine how fluffy this cheesecake will be.

Step 3 – Combine Ingredients

Now, let’s move on to the egg yolks. In a separate bowl, whisk those yolks until they’re pale and frothy. This step is crucial because it adds richness to our cheesecake. Slowly add the egg yolks to the cream cheese mixture, stirring until fully incorporated. It’s like a little dance in the bowl, bringing all those flavors together!

Next, we’ll sift together the all-purpose flour, cornstarch, and salt. Sifting is important because it helps to aerate the flour, which contributes to that light, fluffy texture we’re after. Gently fold this dry mixture into the cream cheese batter until just combined. Remember, we want to keep that airiness, so be gentle!

Step 4 – Finish and Serve

Now comes the fun part—whipping the egg whites! In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This is where the cheesecake gets its lift, so don’t skip this step! Gently fold the egg whites into the cream cheese batter in three additions. Take your time with this; we want to keep all that lovely air in the mixture.

Once everything is combined, pour the batter into your prepared cake pan. Here’s a little secret: place the cake pan in a larger baking dish and fill it with hot water until it reaches halfway up the sides of the cake pan. This water bath helps the cheesecake bake evenly and prevents it from cracking.

Now, pop it in the preheated oven and bake for 55-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. Once it’s baked, turn off the oven and leave the cheesecake inside for an additional 15 minutes. This gradual cooling helps maintain that fluffy texture.

Finally, remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then invert it onto a plate and remove the parchment paper. Let it cool completely before serving. Trust me, the anticipation will make the first bite even sweeter!

Tips for Perfect Results

Now that you’re on your way to creating a stunning Japanese Cotton Cheesecake, let’s talk about a few tips that will help you achieve the best results possible. Trust me, these little nuggets of wisdom can make all the difference between a good cheesecake and a truly great one!

1. Use Room Temperature Ingredients: This is a game-changer! When your cream cheese, eggs, and butter are at room temperature, they mix together more smoothly. This means no lumps in your batter, which is key for that silky texture we’re aiming for. So, take a moment to pull those ingredients out of the fridge before you start. It’s a small step that pays off big time!

2. Avoid Overmixing the Batter: I know it’s tempting to whip that batter into submission, but resist the urge! Overmixing can deflate the air bubbles we’ve worked so hard to create, leading to a denser cheesecake. When you’re folding in the dry ingredients or the whipped egg whites, be gentle. Think of it like cradling a baby bird—delicate and careful. You want to keep that fluffiness intact!

3. Let the Cheesecake Cool Gradually: After baking, it’s crucial to let your cheesecake cool gradually in the oven. This helps prevent cracks and ensures a smooth texture. When you turn off the oven, just leave the cheesecake inside for an additional 15 minutes. It’s like giving it a warm hug as it transitions from the heat of the oven to room temperature. Trust me, your cheesecake will thank you for this little extra time!

By following these tips, you’ll be well on your way to mastering the art of Japanese Cotton Cheesecake. It’s all about patience and care, and I promise, the end result will be a dessert that’s not only beautiful but also delicious. So, let’s get baking!

Essential Equipment Needed

Before we embark on our delightful journey to create the perfect Japanese Cotton Cheesecake, let’s make sure we have all the right tools at our disposal. Having the right equipment can make the process smoother and more enjoyable, especially when you’re juggling a busy schedule. Here’s what you’ll need:

• 8-inch Round Cake Pan: This is the star of the show! An 8-inch round cake pan is essential for achieving that classic cheesecake shape. Make sure it’s sturdy and preferably non-stick, so your cheesecake can slide out effortlessly once it’s cooled.
• Mixing Bowls (Large and Medium): You’ll need a couple of mixing bowls to keep things organized. A large bowl for the cream cheese mixture and a medium bowl for the egg whites will help you stay on track. I recommend using glass or stainless steel bowls, as they’re easy to clean and won’t retain odors.
• Electric Mixer or Whisk: An electric mixer is a real time-saver when it comes to beating the cream cheese and whipping the egg whites. If you don’t have one, a good old-fashioned whisk will do the trick, but be prepared for a little workout! Either way, you’ll want to ensure those ingredients are well combined for that fluffy texture.
• Sifter for Dry Ingredients: A sifter is a must-have for this recipe. Sifting the flour and cornstarch helps aerate them, which is key to achieving that light, airy cheesecake. If you don’t have a sifter, a fine-mesh strainer can work just as well!
• Parchment Paper: This little gem is a lifesaver! Lining the bottom of your cake pan with parchment paper ensures that your cheesecake won’t stick, making it easy to remove once it’s cooled. Plus, it helps with cleanup, so you can spend more time enjoying your dessert and less time scrubbing pans.
• Baking Dish for Water Bath: To create that perfect, moist environment for your cheesecake, you’ll need a larger baking dish to hold the water bath. This helps prevent cracking and ensures even baking. Just make sure it’s deep enough to hold water halfway up the sides of your cake pan.

With these essential tools in hand, you’re all set to create a stunning Japanese Cotton Cheesecake that will impress your family and friends. Remember, the right equipment can make all the difference, so take a moment to gather everything before you start. Happy baking!

Delicious Variations of Japanese Cotton Cheesecake

Now that you’ve mastered the classic Japanese Cotton Cheesecake, let’s have some fun with it! One of the best things about this fluffy delight is its versatility. You can easily customize it to suit your taste buds or to impress your guests with unique flavors. Here are some delicious variations to consider:

1. Add Lemon Zest for a Citrus Twist: If you’re a fan of bright, zesty flavors, adding lemon zest is a fantastic way to elevate your cheesecake. Just a tablespoon or two of freshly grated lemon zest will infuse your cheesecake with a refreshing citrus aroma. It’s like a little burst of sunshine in every bite! This variation is especially delightful during the warmer months when you want something light and refreshing.

2. Incorporate Matcha Powder for a Unique Flavor: For those who love the earthy taste of green tea, matcha powder is a wonderful addition. Simply whisk in a couple of tablespoons of matcha powder into your cream cheese mixture. Not only does it give your cheesecake a beautiful green hue, but it also adds a subtle, rich flavor that’s simply irresistible. Plus, matcha is packed with antioxidants, so you can feel good about indulging!

3. Substitute Half of the Cream Cheese with Greek Yogurt for a Lighter Version: If you’re looking to lighten things up a bit, consider swapping out half of the cream cheese for Greek yogurt. This not only reduces the calories but also adds a delightful tanginess to the cheesecake. It’s a great way to enjoy a guilt-free dessert without sacrificing flavor. Your family will never know the difference!

4. Experiment with Different Extracts Like Almond or Coconut: Why stop at vanilla? Get creative with your flavorings by incorporating different extracts. A splash of almond extract can add a lovely nutty flavor, while coconut extract brings a tropical twist. You can even mix and match to find your perfect combination. Just remember to start with a small amount and adjust to taste, as some extracts can be quite potent!

These variations are just the tip of the iceberg! Feel free to get adventurous and try out your own flavor combinations. The beauty of Japanese Cotton Cheesecake is that it’s a blank canvas, ready for your culinary creativity. So, roll up your sleeves, and let your imagination run wild in the kitchen!

Serving Suggestions

Now that you’ve created your stunning Japanese Cotton Cheesecake, it’s time to think about how to serve it up! Presentation can elevate your dessert from delicious to downright spectacular. Here are some delightful serving suggestions that will make your cheesecake shine:

1. Pair with Fresh Berries or a Fruit Compote: One of the simplest yet most effective ways to enhance your cheesecake is by adding a burst of color and flavor with fresh berries. Strawberries, blueberries, or raspberries not only look beautiful on the plate but also add a refreshing tartness that complements the sweetness of the cheesecake. If you’re feeling a bit fancy, whip up a quick fruit compote by simmering your favorite berries with a touch of sugar and lemon juice until they’re soft and syrupy. Drizzle this over your cheesecake for a touch of elegance!

2. Serve with a Dollop of Whipped Cream or a Scoop of Vanilla Ice Cream: Let’s be honest—who doesn’t love a little extra creaminess? A generous dollop of freshly whipped cream on top of your cheesecake adds a luxurious touch. You can even sweeten the cream with a hint of vanilla or a sprinkle of powdered sugar for an extra special treat. Alternatively, a scoop of vanilla ice cream is a classic pairing that never goes out of style. The cold, creamy ice cream melting into the warm cheesecake creates a delightful contrast that’s simply irresistible!

3. Complement with a Cup of Green Tea or Coffee for a Delightful Experience: To round out your dessert experience, consider serving your cheesecake with a warm cup of green tea or a freshly brewed cup of coffee. The earthy notes of green tea pair beautifully with the lightness of the cheesecake, while a rich cup of coffee adds depth and warmth. It’s the perfect way to unwind after a meal and savor every bite of your fluffy creation. Plus, it gives you a moment to relax and enjoy the fruits of your labor!

These serving suggestions are just the beginning! Feel free to mix and match to find your perfect combination. The beauty of Japanese Cotton Cheesecake is that it’s versatile enough to shine on its own or be enhanced with a variety of accompaniments. So, gather your loved ones, serve up your cheesecake, and enjoy the delightful experience together!

FAQs About Japanese Cotton Cheesecake

As you embark on your journey to create the delightful Japanese Cotton Cheesecake, you might have a few questions swirling in your mind. Don’t worry; I’ve got you covered! Here are some frequently asked questions that can help you navigate any concerns and ensure your cheesecake turns out perfectly every time.

Q: Can I make this cheesecake ahead of time?

A: Absolutely! One of the great things about this cheesecake is that it can be made a day in advance. Just let it cool completely, then cover it with plastic wrap and store it in the refrigerator. This not only saves you time on the day of serving but also allows the flavors to meld beautifully. Just remember to take it out of the fridge about 30 minutes before serving to let it come to room temperature for the best texture!

Q: Why is my cheesecake not rising?

A: If your cheesecake isn’t rising as expected, it could be due to a couple of reasons. First, make sure that the egg whites are beaten to stiff peaks. This is crucial for incorporating air into the batter, which helps it rise. When folding the egg whites into the cream cheese mixture, be gentle! Overmixing can deflate those precious air bubbles, leading to a denser cheesecake. So, take your time and fold carefully to maintain that fluffy texture!

Q: Can I freeze Japanese Cotton Cheesecake?

A: Yes, you can freeze your cheesecake! However, for the best texture and flavor, it’s best enjoyed fresh. If you do choose to freeze it, make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight. Keep in mind that the texture may change slightly after freezing, but it will still be delicious!

With these FAQs in mind, you’re well-equipped to tackle any challenges that may arise while making your Japanese Cotton Cheesecake. Remember, baking is all about experimentation and learning, so don’t be afraid to make it your own. Happy baking!

Final Thoughts on Japanese Cotton Cheesecake

As I sit here, savoring the last bite of my Japanese Cotton Cheesecake, I can’t help but reflect on the joy this light and fluffy dessert brings. There’s something magical about creating a dish that not only looks stunning but also tastes like a slice of heaven. The process of whipping the egg whites to stiff peaks, folding them gently into the creamy batter, and watching it rise in the oven is a delightful experience that fills my kitchen with warmth and anticipation.

Making this cheesecake is more than just a cooking task; it’s a chance to unwind and indulge in a little self-care. I encourage you to try this recipe and experience the joy of baking something truly special. Whether you’re preparing it for a family gathering, a cozy dinner with friends, or simply to treat yourself after a long day, this cheesecake is sure to impress. And let’s be honest, who doesn’t love a dessert that feels like a cloud on their plate?

As you embark on your own baking adventure, I’d love to hear about your experiences! Did you add a twist with lemon zest or matcha powder? How did your family react to this fluffy delight? Sharing our culinary journeys not only inspires others but also creates a sense of community among fellow home cooks. So, don’t be shy—drop a comment or share your photos!

In the end, this Japanese Cotton Cheesecake has the potential to become a family favorite, perfect for any occasion. Its lightness makes it an ideal dessert after a hearty meal, and its elegant appearance makes it a showstopper at gatherings. So, gather your loved ones, slice into this fluffy delight, and create sweet memories together. Happy baking!

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Japanese Cotton Cheesecake: Discover the Fluffy Delight!

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• Author: Chef Hicham
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Discover the fluffy delight of Japanese Cotton Cheesecake, a light and airy dessert that melts in your mouth.

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Ingredients

Scale 1x2x3x

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 6 large eggs, separated
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

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Instructions

1. Preheat your oven to 320°F (160°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing until well combined. Add the milk, melted butter, and vanilla extract, and mix until smooth.
3. In a separate bowl, whisk the egg yolks until they are pale and frothy. Slowly add the egg yolks to the cream cheese mixture, mixing until fully incorporated.
4. Sift the flour, cornstarch, and salt together, then fold them into the cream cheese mixture until just combined.
5. In another clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
6. Pour the batter into the prepared cake pan. Place the cake pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan.
7. Bake in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Turn off the oven and leave the cheesecake inside for an additional 15 minutes.
8. Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then invert it onto a plate and remove the parchment paper. Let it cool completely before serving.

Notes

• For a lighter version, substitute half of the cream cheese with Greek yogurt.
• For added flavor, incorporate lemon zest or matcha powder into the batter before baking.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 7g
• Sodium: 200mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 150mg

Keywords: Japanese Cotton Cheesecake, Fluffy Cheesecake, Japanese Dessert