Melt-in-Your-Mouth Japanese Cotton Cheesecake

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INGREDENT

  • 250g cream cheese (room temperature)
  • 50g unsalted butter
  • 100ml whole milk
  • 60g cake flour (or all-purpose flour, sifted)
  • 20g cornstarch
  • 6 large eggs (separated)
  • 1/4 tsp cream of tartar (or 1 tsp lemon juice)
  • 130g granulated sugar
  • 1 tsp vanilla extract
  • A pinch of salt
  • Hot water (for water bath)

Instructions

  1. Preheat & Prepare Pan:
    • Preheat your oven to 160°C (320°F).
    • Line the bottom and sides of a 7 or 8-inch round cake pan with parchment paper.
    • Wrap the outside of the pan with foil to prevent water from seeping in during the water bath.
  2. Melt the Cheese Mixture:
    • In a heatproof bowl over a double boiler, combine cream cheese, butter, and milk.
    • Stir constantly until smooth and melted. Remove from heat.
  3. Mix the Yolks:
    • Let the mixture cool slightly, then add the egg yolks, vanilla extract, and salt. Mix until fully incorporated.
    • Sift in the cake flour and cornstarch, and mix until smooth with no lumps.
  4. Make the Meringue:
    • In a separate clean bowl, beat the egg whites with cream of tartar until foamy.
    • Gradually add sugar while beating until you get firm peaks (not stiff).
  5. Fold Gently:
    • Fold 1/3 of the meringue into the yolk mixture to lighten it.
    • Then gently fold in the rest using a spatula. Be careful not to deflate the batter.
  6. Pour & Bake:
    • Pour the batter into the prepared cake pan. Tap the pan lightly to remove large air bubbles.
    • Place the pan in a larger tray filled with hot water (about 1-inch deep).
    • Bake at 160°C (320°F) for 25 minutes, then reduce to 130°C (265°F) and bake for another 55–60 minutes until the top is lightly golden and set.
  7. Cool Gradually:
    • Turn off the oven and leave the door slightly open. Let the cheesecake cool inside for about 15 minutes to prevent sudden collapse.
    • Remove from oven and let cool completely, then refrigerate for a few hours or overnight before serving.

Tips for Best Results:

  • Use room temperature ingredients.
  • Don’t overmix the meringue when folding.
  • Be patient with cooling – this prevents cracking.

Let me know if you’d like a version with fewer eggs or in cupcake form!

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