🍰 Japanese Cotton Cheesecake
🍽️ Servings: 6–8
⏱️ Time: ~1 hour 30 minutes
🛒 Ingredients
Cream Cheese Base:
8 oz (225g) cream cheese, softened
1/4 cup (60g) butter
1/2 cup (120ml) milk
Egg Mixture:
6 eggs, separated
1/2 cup (100g) sugar (divide in half)
Dry Ingredients:
1/2 cup (60g) cake flour (or all-purpose flour sifted)
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
👩🍳 Instructions
- Prep
Preheat oven to 160°C (320°F).
Line an 8-inch (20 cm) round pan with parchment paper.
Wrap the outside with foil (for water bath). - Melt base
In a heatproof bowl over simmering water, melt cream cheese, butter, and milk.
Stir until smooth.
Let cool slightly. - Mix yolks
Add egg yolks, half the sugar, vanilla, and lemon juice.
Mix until smooth. - Add dry ingredients
Sift in flour, cornstarch, and salt.
Mix until silky and lump-free. - Make meringue
Beat egg whites until foamy.
Gradually add remaining sugar.
Beat to soft peaks (not stiff). - Fold gently
Fold meringue into batter in 3 additions.
Be gentle to keep the air in. - Water bath bake
Pour batter into pan.
Place pan in a larger tray and add hot water (about 1–2 inches deep).
Bake for 60–70 minutes. - Cool slowly
Turn off oven and leave cake inside with door slightly open for 15–20 minutes.
Remove and cool completely.