Japanese Cotton Cheesecake Recipe
Light, fluffy, and jiggly—this soufflé-like cheesecake melts in your mouth!
Ingredients (Serves 8–10, 8-inch round pan):
- Cream Cheese Mixture:
- 200 g cream cheese (room temperature)
- 50 g unsalted butter (room temperature)
- 100 ml whole milk (or heavy cream for richer flavor)
- 6 large egg yolks
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 60 g cake flour (or 50g all-purpose flour + 10g cornstarch)
- 20 g cornstarch
- Meringue:
- 6 large egg whites (room temperature)
- ¼ tsp cream of tartar (or 1 tsp lemon juice)
- 100 g granulated sugar
Instructions:
- Prep the Pan:
- Line an 8-inch round cake pan with parchment paper (bottom and sides). Lightly grease the pan.
- Preheat oven to 320°F (160°C). Place a large baking dish filled with hot water on the lowest oven rack for a water bath (bain-marie).
- Make the Cream Cheese Base:
- In a heatproof bowl, combine cream cheese, butter, and milk. Melt over a double boiler (or microwave in 20-sec bursts), stirring until smooth.
- Remove from heat. Whisk in egg yolks, lemon juice, and vanilla.
- Sift in cake flour and cornstarch. Whisk until smooth. Set aside.
- Whip the Meringue:
- In a clean, dry bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar while beating until stiff peaks form (glossy and firm, but not dry).
- Fold the Batter:
- Gently fold ⅓ of the meringue into the cream cheese mixture to lighten it. Repeat with the remaining meringue in 2 batches, folding carefully to keep the batter airy.
- Bake:
- Pour batter into the prepared pan. Tap the pan lightly to release air bubbles.
- Place the pan into the preheated water bath. Bake at 320°F (160°C) for 60–70 minutes until golden and set (top should spring back when touched).
- Turn off the oven, crack the door open, and let the cake cool inside for 1 hour to prevent collapse.
- Chill and Serve:
- Remove from the pan and refrigerate for 4+ hours to firm up. Dust with powdered sugar or serve with fresh berries.
Tips for Success:
- Room Temp Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for a smooth batter.
- No Peeking: Avoid opening the oven during baking to prevent collapsing.
- Water Bath Hack: Wrap the cake pan’s bottom with foil to prevent water seeping in.
- Storage: Keep refrigerated for up to 3 days. Freeze slices (wrapped tightly) for up to 1 month.
Enjoy this cloud-like treat with tea or coffee! 🍰🌸