INGREDENT
For an 8-inch round pan:
- 250g (8.8 oz) cream cheese (softened)
- 50g (3.5 tbsp) unsalted butter
- 100ml (6.5 tbsp) milk
- 6 large eggs (separated)
- 60g (1/2 cup) cake flour (sifted)
- 20g (2 tbsp) cornstarch
- 120g (1/2 cup + 2 tbsp) granulated sugar
- 1 tbsp lemon juice (optional for freshness)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Prep the Pan:
- Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside with foil to prevent water from seeping in during baking (for the water bath). Preheat oven to 150°C (300°F).
- Cream Cheese Mixture:
- In a heatproof bowl, melt cream cheese, butter, and milk together over a double boiler. Stir until smooth. Remove from heat and cool slightly.
- Add egg yolks, vanilla extract, and lemon juice to the mixture. Whisk until smooth.
- Sift in cake flour and cornstarch. Mix until just combined.
- Whip the Egg Whites:
- In a clean bowl, add egg whites and a pinch of salt. Beat on medium speed until foamy.
- Gradually add sugar, beating until soft peaks form (not stiff peaks!).
- Combine:
- Gently fold the egg white mixture into the cream cheese mixture in three batches. Use a spatula and fold carefully to maintain the airy texture.
- Bake:
- Pour batter into the prepared pan. Tap the pan gently to release air bubbles.
- Place the pan in a larger baking tray filled with hot water (water bath).
- Bake at 150°C (300°F) for 60–70 minutes or until the top is golden and set. You can reduce temperature to 140°C (285°F) halfway through if it browns too quickly.
- Cool Gradually:
- Turn off oven and leave the cheesecake inside with the door slightly open for 15–20 minutes to prevent sudden shrinkage.
- Remove and let cool completely, then chill in the fridge for a few hours or overnight before slicing.
Enjoy your light, fluffy, and jiggly Japanese Cotton Cheesecake — it truly melts in your mouth! Let me know if you want a chocolate or matcha variation!