Japanese Cotton Cheesecake Recipe

• Prep time: 30 minutes

• Bake time: 50 to 60 minutes

• Servings: 8 to 10

Ingredients

• 8 oz (250g) cream cheese, softened to room temperature

• ¼ cup (60ml) whole milk

• ½ cup (100g) granulated sugar (divided use)

• 6 large eggs, separated (whites and yolks at room temperature)

• ¼ cup (50g) unsalted butter, softened

• 1/3 cup (40g) all-purpose flour

• ¼ cup (30g) cornstarch

• 1 tsp lemon juice or cream of tartar

• 1 tsp vanilla extract

• Pinch of salt

• Powdered sugar (for dusting)

Instructions

1. Prep Equipment: Preheat your oven to 325°F (160°C). Prepare an 8-inch round cake pan by greasing the bottom and sides, then lining it with parchment paper (make sure the parchment comes up a couple of inches higher than the sides of the pan). Bring a kettle of water to a boil for a water bath.

2. Make Cream Cheese Base: In a heatproof bowl set over a pot of simmering water (double boiler), combine the cream cheese, butter, and milk. Stir constantly until smooth and completely melted. Remove from heat and let cool slightly.

3. Add Yolks and Flours: Whisk the egg yolks into the warm cream cheese mixture one at a time. Sift in the flour and cornstarch, whisking until smooth. Stir in the vanilla extract, then strain the mixture through a fine-mesh sieve for an extra-smooth batter.

4. Whip Egg Whites: In a clean, dry bowl, whip the egg whites with a pinch of salt and the lemon juice (or cream of tartar) until foamy. Gradually add the remaining sugar, beating on medium-high speed until stiff peaks form (glossy and holding a soft curve).

5. Fold Together: Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it, then gently fold in the remaining whites in two batches, being careful not to deflate the air.

6. Water Bath and Bake: Pour the batter into your prepared cake pan. Tap the pan gently on the counter to release any trapped air bubbles. Place the cake pan inside a larger roasting pan, and pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the cake pan.

7. Bake Slowly: Bake at 325°F (160°C) for 25 minutes, then lower the temperature to 285°F (140°C) and bake for another 45 to 50 minutes until the cake has risen and is golden brown.

8. Cool: Turn off the oven and leave the cake inside with the door cracked slightly for 10 to 15 minutes to prevent sudden deflation. Remove, let cool completely, dust with powdered sugar, and chill before slicing.