Japanese Cotton Cheesecake
Light as a cloud and famously jiggly, this Japanese cotton cheesecake melts in your mouth with a delicate sweetness.
Ingredients
- 200 g cream cheese, softened
- 50 g unsalted butter
- 100 ml whole milk
- 6 large eggs, separated
- 120 g granulated sugar, divided
- 60 g cake flour
- 20 g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper, then wrap the outside well with foil for a water bath.
- In a heatproof bowl over simmering water, melt the cream cheese, butter, and milk together until smooth. Remove from heat and whisk in the egg yolks, lemon juice, and vanilla extract.
- Sift in the cake flour, cornstarch, and salt, then whisk until the batter is silky and lump-free.
- In a separate clean bowl, beat the egg whites until foamy. Gradually add 100 g of the sugar and whip to soft-medium peaks. Stir the remaining 20 g sugar into the cheese batter.
- Fold one-third of the meringue into the cheese mixture to lighten it, then gently fold in the rest until no streaks remain. Pour the batter into the prepared pan and tap lightly to release large air bubbles.
- Place the cake pan in a larger baking dish and add hot water halfway up the sides. Bake for 25 minutes, then reduce the temperature to 285°F (140°C) and bake for 35-40 minutes more.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes. Remove from the water bath, cool completely, then chill before unmolding and serving.
Tip: For the best jiggle, avoid overbeating the meringue and fold it in gently so the batter stays airy.
