Japanese Cotton Cheesecake

Directions

1. Preheat your oven to 160°C (320°F). Prepare a 20 cm (8-inch) round cake pan by lining the bottom with parchment paper. Wrap the pan’s exterior with aluminum foil to prevent water from seeping in during the water bath.
2. In a heatproof bowl over simmering water, combine cream cheese, butter, and milk. Stir until smooth and fully melted. Remove from heat and let cool slightly.
3. Whisk in egg yolks, lemon juice, and salt until fully combined. Sift cake flour and cornstarch into the mixture and fold gently until smooth and lump-free.
4. In a separate clean bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form.
5. Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then fold in the remaining meringue in two additions, taking care not to deflate the batter. The mixture should be airy and smooth.
6. Pour the batter into the prepared pan and gently tap the pan on the counter to release large air bubbles.
7. Place the cake pan in a larger baking dish filled with hot water (water bath) so that the water reaches halfway up the sides of the pan. Bake for 60–70 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
8. Turn off the oven and leave the cake inside with the door slightly ajar for 10 minutes to prevent sudden collapse. Remove the cake from the water bath and cool completely on a wire rack.
9. Once cooled, refrigerate for at least 4 hours or overnight. Dust with powdered sugar before serving, if desired.

Recipe Details

Prep Time 25 minutes

Cook Time 70 minutes

Total Time 1 hour 35 minutes

Servings 8

Difficulty Level Medium

Variations & Substitutions

Citrus Twist : Add 1 tsp of orange zest or yuzu zest to the batter for a subtle citrus fragrance.

Chocolate Flavor :Fold in 50 g (1.8 oz) of melted white or dark chocolate into the cream cheese mixture before adding meringue.

Dairy-Free Option : Use a vegan cream cheese and plant-based milk to make a lighter, dairy-free version. Adjust baking time slightly as needed.

Flavor Infusion : Add 1 tsp vanilla extract or a teaspoon of matcha powder for a uniquely flavored Japanese cheesecake.

Serving Suggestions