Melt-in-Your-Mouth Japanese Cotton Cheesecake

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🎂 Japanese Cotton Cheesecake Recipe

🍰 Yield:

One 8-inch (20 cm) round cake

⏱ Time:

• Prep: 30 minutes

• Bake: 1 hour 10 minutes

• Cool: 2 hours minimum

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🧾 Ingredients:

A. Cream Cheese Mixture

• 250g (9 oz) cream cheese, at room temperature

• 50g (3.5 tbsp) unsalted butter, at room temperature

• 100ml (about 1/2 cup minus 1 tbsp) whole milk

• 60g (1/2 cup) cake flour (or sifted all-purpose flour)

• 20g (2 tbsp) cornstarch

• 1/4 tsp salt

• 6 egg yolks (large)

• 1 tsp vanilla extract (optional)

• 1 tsp lemon juice or zest (optional, for a fresh flavor)

B. Meringue

• 6 egg whites (large)

• 1/2 tsp cream of tartar or 1 tsp lemon juice

• 130g (2/3 cup) granulated sugar

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🍳 Equipment Needed:

• 8-inch round cake pan (3 inches high) or springform pan

• Electric mixer or stand mixer

• Sieve for sifting flour

• Large baking tray for water bath

• Parchment paper

• Aluminum foil

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🔪 Instructions:

Step 1: Prepare the Pan

1. Line the bottom and sides of your cake pan with parchment paper.

2. Wrap the bottom and sides tightly with 2 layers of aluminum foil if using a springform pan (to prevent water from leaking in during the water bath).

3. Preheat oven to 320°F (160°C). Place a large tray on the middle rack for the bain-marie (water bath).

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Step 2: Make the Cream Cheese Batter

1. In a heatproof bowl over a double boiler (or in a saucepan on low), combine:

   • Cream cheese, butter, and milk.

2. Stir until smooth and lump-free. Remove from heat.

3. Let cool slightly, then whisk in:

   • Egg yolks, one at a time.

   • Vanilla extract and lemon juice/zest, if using.

4. Sift in cake flour, cornstarch, and salt. Whisk gently until smooth and no lumps remain.

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Step 3: Prepare the Meringue

1. In a clean bowl, beat egg whites with cream of tartar or lemon juice using an electric mixer until frothy.

2. Gradually add sugar in 3 parts while beating until you get medium-soft peaks:

   • The peaks should hold their shape but the tip gently folds over when lifted.

❗ Don’t overbeat – stiff peaks will make the cake crack.

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Step 4: Combine Batter and Meringue

1. Add 1/3 of the meringue to the cream cheese mixture. Gently whisk to loosen.

2. Fold in the remaining meringue in two parts using a spatula.

3. Fold gently and carefully — don’t deflate the batter.

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Step 5: Bake in a Water Bath

1. Pour batter into the prepared pan. Tap the pan on the counter to remove large air bubbles.

2. Place the pan in the preheated water bath in the oven.

3. Bake at 320°F (160°C) for 25 minutes, then reduce to 285°F (140°C) and bake for 45–50 minutes.

🔥 Tip: If the top browns too fast, tent it with foil gently without touching the surface.

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Step 6: Cooling

1. Once baked, turn off the oven and leave the oven door slightly ajar.

2. Let the cheesecake cool inside the oven for 15–20 minutes (to prevent collapsing).

3. Remove from oven and let cool completely at room temp.

4. Chill in the fridge for at least 2 hours (overnight is best) before serving.

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🍓 Optional Toppings:

• Dust with powdered sugar

• Serve with fresh berries or fruit compote

• Add a dollop of whipped cream or lemon curd

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📌 Tips for Success:

• Room temperature ingredients ensure a smoother batter.

• Don’t overmix the meringue into the base; be gentle to preserve air.

• Water bath is essential — it ensures even baking and prevents cracks.

• Avoid opening the oven during baking to maintain oven temperature stability.

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Would you like a printable version, a video tutorial, or a conversion for a different pan size?