Melt-in-Your-Mouth Japanese Cotton Cheesecake

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INGREDIENTS

  • 250g (8.8 oz) cream cheese, room temperature
  • 50g (3½ tbsp) unsalted butter
  • 100ml (½ cup minus 1 tbsp) milk
  • 60g (½ cup) cake flour (or use all-purpose flour sifted 2–3 times)
  • 20g (2½ tbsp) cornstarch
  • 6 large eggs, separated
  • 140g (⅔ cup) granulated sugar
  • 1 tbsp lemon juice (optional, for freshness)
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar or ½ tsp lemon juice (for stabilizing egg whites)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the Pan:
    • Line the bottom and sides of a round 8-inch springform pan with parchment paper.
    • Wrap the outside of the pan with foil to prevent water from entering during the water bath.
  2. Preheat Oven:
    • Preheat to 150°C (300°F).
  3. Make Cream Cheese Mixture:
    • In a heatproof bowl over simmering water (double boiler method), melt cream cheese, butter, and milk. Stir until smooth.
    • Remove from heat, allow to cool slightly.
    • Add vanilla extract and lemon juice (if using), then whisk in the egg yolks.
    • Sift in cake flour and cornstarch. Mix until fully incorporated and smooth.
  4. Whip Egg Whites:
    • In a clean bowl, beat egg whites with cream of tartar (or lemon juice) until foamy.
    • Gradually add sugar, a spoonful at a time, and beat to stiff peaks.
  5. Fold and Combine:
    • Gently fold ⅓ of the meringue into the cream cheese batter using a spatula.
    • Then fold in the remaining meringue in two additions until fully combined, being careful not to deflate the batter.
  6. Bake in Water Bath:
    • Pour the batter into the prepared pan.
    • Tap the pan lightly to remove air bubbles.
    • Place the pan inside a larger baking dish and pour hot water into the outer dish (about 1 inch high).
    • Bake for 60 minutes at 150°C (300°F), then reduce to 130°C (265°F) and bake for an additional 30 minutes, or until the center is set and top is lightly golden.
  7. Cool Gradually:
    • Turn off the oven and leave the cake inside with the door slightly ajar for 15–20 minutes to prevent cracking.
    • Remove from the oven, take the pan out of the water bath, and cool completely on a wire rack.
    • Chill in the fridge for at least 4 hours or overnight for best texture.
  8. Serve:
    • Carefully remove the cheesecake from the pan.
    • Dust with powdered sugar before serving if desired.

Would you like a version with less sugar or dairy-free options as well?

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