Japanese Cotton Cheesecake

by

🧾 INGREDIENTS

Cream Cheese Mixture:

  • 250g cream cheese (room temperature)
  • 50g unsalted butter
  • 100ml milk

Egg Mixture:

  • 6 large eggs, separated
  • 70g cake flour (or all-purpose flour sifted well)
  • 20g cornstarch
  • 1 tbsp lemon juice or 1 tsp vanilla extract
  • ¼ tsp salt

Meringue:

  • 130g granulated sugar
  • ½ tsp cream of tartar (optional, helps stabilize egg whites)

🍰 INSTRUCTIONS

  1. Prepare Pan & Oven:
    • Line the bottom and sides of a 8-inch round cake pan with parchment paper.
    • Preheat oven to 150°C (300°F).
    • Prepare a water bath: Place a larger baking dish on the bottom rack and fill it with hot water.
  2. Make Cream Cheese Base:
    • In a heatproof bowl over a double boiler, melt cream cheese, butter, and milk.
    • Stir until smooth and well-combined. Remove from heat.
    • Let it cool slightly. Add egg yolks one at a time, mixing well.
    • Sift in cake flour, cornstarch, and salt. Whisk gently to avoid lumps. Add lemon juice or vanilla.
  3. Make Meringue:
    • In a clean bowl, beat egg whites until foamy. Add cream of tartar if using.
    • Gradually add sugar in 3 parts while beating until soft to medium peaks form (glossy, not stiff).
  4. Combine Mixtures:
    • Add one-third of meringue into the cream cheese batter. Mix gently.
    • Fold in the remaining meringue in two batches, using a spatula in a figure-8 motion. Be careful not to deflate.
  5. Bake the Cheesecake:
    • Pour the batter into the prepared cake pan.
    • Tap the pan gently to remove air bubbles.
    • Place the cake pan into the hot water bath and bake at 150°C (300°F) for 60–70 minutes.
    • Then reduce to 140°C (285°F) and bake for another 20 minutes, or until golden and set.
  6. Cool Gradually:
    • Turn off the oven and leave the cake inside with the door slightly ajar for 15–20 minutes to avoid collapsing.
    • Remove and cool completely on a wire rack. Chill in the fridge for best texture before serving.

🍓 TIPS:

  • Use room-temperature ingredients to help everything mix smoothly.
  • For extra fluffiness, don’t over-whip the meringue.
  • Serve plain or dust with powdered sugar, fresh berries, or whipped cream.

Would you like a chocolate variation or a smaller batch version too?

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