Japanese Cotton Cheesecake

Light, airy, and delicately creamy, this Japanese cotton cheesecake bakes up with a soft golden top and that famous cloud-like jiggle.

Ingredients

• 250 g cream cheese, softened
• 50 g unsalted butter
• 100 ml whole milk
• 6 large eggs, separated
• 140 g granulated sugar, divided
• 60 g cake flour
• 20 g cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment, then wrap the outside tightly with foil for a water bath.
2. In a heatproof bowl over barely simmering water, melt the cream cheese, butter, and milk together until smooth. Remove from the heat and whisk in the egg yolks, lemon juice, and vanilla.
3. Sift in the cake flour, cornstarch, and salt, then whisk until the batter is silky and lump-free.
4. In a separate clean bowl, beat the egg whites until foamy. Gradually add 70 g of the sugar and beat to medium-soft peaks; the meringue should be glossy and hold a gentle curl.
5. Fold one-third of the meringue into the cream cheese mixture to lighten it, then gently fold in the rest until just combined and airy.
6. Pour the batter into the prepared pan and tap it lightly once or twice to release large air bubbles. Place the pan in a larger roasting pan and add hot water halfway up the sides.
7. Bake for 25 minutes, then reduce the oven to 285°F (140°C) and bake for 35-40 minutes more, until the top is golden and the center is just set but still slightly wobbly.
8. Turn off the oven, crack the door open, and let the cheesecake rest inside for 15 minutes. Remove from the water bath, cool, then chill or serve slightly warm for the best fluffy texture.

Tip: For the signature tall, jiggly texture, avoid overbeating the meringue and fold it in gently so you keep as much air in the batter as possible.