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Japanese Cotton Cheesecake

Japanese Cotton Cheesecake
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This Japanese Cotton Cheesecake is incredibly light, fluffy, and melts in your mouth. It’s a delightful treat that’s less dense than traditional cheesecakes.

Ingredients

Scale
  • 250g cream cheese, softened
  • 60g granulated sugar (for cream cheese mixture)
  • 60ml whole milk
  • 50g unsalted butter
  • 4 large egg yolks
  • 60g all-purpose flour, sifted
  • 20g cornstarch, sifted
  • 1 teaspoon lemon juice
  • 6 large egg whites
  • 60g granulated sugar (for meringue)
  • 1/4 teaspoon cream of tartar (optional, for meringue stability)

Instructions

  1. Preheat your oven to 160°C (325°F). Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper. Prepare a water bath by placing the cake pan inside a larger roasting pan.
  2. In a heatproof bowl, combine softened cream cheese, 60g granulated sugar, milk, and butter. Place the bowl over a pot of simmering water (double boiler) and stir until smooth and well combined. Remove from heat.
  3. Whisk in the egg yolks one at a time until fully incorporated.
  4. Sift in the all-purpose flour and cornstarch into the cream cheese mixture. Whisk until no lumps remain. Stir in the lemon juice. Set aside.
  5. In a separate clean bowl, beat the egg whites with an electric mixer on medium speed. Once foamy, add the cream of tartar (if using). Gradually add the remaining 60g granulated sugar, beating until soft peaks form. Do not overbeat to stiff peaks.
  6. Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then, carefully fold in the remaining meringue in two additions until just combined. Be careful not to deflate the batter.
  7. Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  8. Carefully pour hot water into the larger roasting pan, reaching about halfway up the sides of the cake pan.
  9. Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  10. Turn off the oven and leave the cheesecake inside with the door ajar for another 30 minutes to cool gradually and prevent cracking.
  11. Remove from the oven and the water bath. Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, before serving.

Notes

  • Ensure all ingredients are at room temperature for a smooth batter.
  • Do not open the oven door during the first 45 minutes of baking to prevent the cheesecake from sinking.
  • For a perfectly smooth top, you can wrap the bottom of your cake pan with foil to prevent water from seeping in during the water bath.
  • Serve chilled for the best texture and flavor.

Nutrition

Find it online: https://richfeast.com/japanese-cotton-cheesecake/