🍰 Japanese Cotton Cheesecake
Ingredients:
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140g (5 oz) cream cheese, softened
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40g (3 tbsp) unsalted butter
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100ml (⅓ cup + 1 tbsp) milk
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3 large eggs, separated
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45g (⅓ cup) cake flour (or sifted all-purpose flour)
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10g (1 tbsp) cornstarch
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¼ tsp cream of tartar (or a few drops of lemon juice)
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80g (⅓ cup + 1 tbsp) granulated sugar
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1 tsp lemon juice or zest (optional, for brightness)
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Powdered sugar for dusting (optional)
👩🍳 Instructions:
1. Prepare Your Equipment:
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Preheat oven to 320°F (160°C).
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Line the bottom and sides of a 6- or 7-inch round cake pan with parchment paper.
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Wrap the pan in foil to prevent water from leaking in (you’ll use a water bath).
2. Make the Cream Cheese Mixture:
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In a double boiler or over very low heat, melt cream cheese, butter, and milk together. Stir until smooth.
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Remove from heat. Let cool slightly, then whisk in egg yolks, lemon juice/zest, and sift in cake flour and cornstarch. Mix until smooth and lump-free.
3. Make the Meringue:
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In a clean bowl, beat egg whites with cream of tartar until foamy.
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Gradually add sugar while beating until stiff peaks form (about 3–5 minutes).
4. Combine & Bake:
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Gently fold ⅓ of the meringue into the cream cheese mixture. Repeat with remaining meringue in two additions, folding gently to avoid deflating.
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Pour batter into prepared pan. Tap lightly to release air bubbles.
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Place the cake pan in a larger pan filled with 1 inch of hot water.
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Bake for 25 minutes at 320°F (160°C), then lower to 280°F (140°C) and bake for another 30–40 minutes, until set and lightly golden.
5. Cool:
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Let cake cool in the oven with the door slightly open to avoid collapse.
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Chill in the fridge for at least 2 hours before serving.
✨ Tips for Success:
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Use room temperature ingredients.
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Don’t overmix or deflate the batter.
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Bake slowly and gently—rushing leads to cracking or deflation.
Would you like a version without a water bath, or one using a rice cooker or Instant Pot?