Japanese Cotton Cheesecake

Light as air, delicately sweet, and famously jiggly, this Japanese cotton cheesecake melts in your mouth with every fluffy bite.

Ingredients

• 7 oz (200 g) cream cheese, softened
• 1/4 cup (60 g) unsalted butter
• 1/2 cup (120 ml) whole milk
• 6 large eggs, separated
• 1/2 cup (100 g) granulated sugar
• 3/4 cup (90 g) cake flour
• 2 tbsp (20 g) cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar
• Powdered sugar, for dusting

Instructions

1. 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 tightly with foil for a water bath.
2. In a heatproof bowl over simmering water, melt the cream cheese, butter, and milk together, whisking until completely smooth. Remove from heat and let cool slightly.
3. Whisk in the egg yolks, lemon juice, and vanilla. Sift in the cake flour and cornstarch, then whisk until the batter is silky and lump-free.
4. In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar and beat to medium-soft peaks.
5. Fold one-third of the meringue into the cheese mixture to lighten it, then gently fold in the remaining meringue in two additions until just combined.
6. Pour the batter into the prepared pan and tap lightly to release big air bubbles. Place the pan in a larger baking dish and add hot water halfway up the sides.
7. Bake for 60-70 minutes until set but still slightly wobbly in the center. Turn off the oven, crack the door open, and let the cake rest inside for 15 minutes.
8. Remove from the water bath, cool completely, then chill if desired. Dust with powdered sugar before serving for the prettiest finish.

Tip: For the signature tall, fluffy texture, fold the meringue gently and avoid overbaking—the center should still have a soft jiggle when you take it out.