Japanese cotton cheesecake is a soft, fluffy, jiggly cheesecake with a light, melt-in-your-mouth texture. Here’s the recipe without pictures.
Ingredients
For one 6-inch (15 cm) cake:
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200 g cream cheese, softened
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50 g unsalted butter
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100 ml milk
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4 large eggs, separated
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60 g cake flour
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20 g cornstarch
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90 g sugar
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1 tsp vanilla extract
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1 tsp lemon juice
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A pinch of salt
Instructions
1. Preheat the oven: Set it to 150°C (300°F). Line a 6-inch cake tin with baking paper.
2. Make the cream cheese mixture: Gently heat the cream cheese, butter and milk together until smooth. Allow to cool slightly.
3. Add egg yolks: Whisk in the egg yolks and vanilla extract. Sift in the cake flour, cornstarch and salt. Mix until smooth, then add the lemon juice.
4. Whip the egg whites: Beat the egg whites until foamy. Gradually add the sugar and continue beating until glossy, medium-stiff peaks form.
5. Fold the mixtures together: Gently fold one-third of the meringue into the cream cheese batter. Fold in the remaining meringue in two batches until combined.
6. Prepare the water bath: Pour the batter into the lined cake tin. Place the tin in a larger baking tray and pour hot water into the outer tray to a depth of about 2 cm.
7. Bake: Bake at 150°C for approximately 60–70 minutes, until the top is golden and the center is just set.
8. Cool slowly: Turn off the oven and leave the door slightly open for 10–15 minutes. Remove the cake and let it cool before serving.
Tips for a perfect cheesecake
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Use room-temperature cream cheese and eggs.
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Make sure the mixing bowl for the egg whites is clean and grease-free.
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Don’t overwhip the meringue; dry egg whites are harder to fold in.
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Fold gently to keep the batter airy.
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Avoid opening the oven during the first 45 minutes.
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For the best texture, chill the cake for 2–3 hours before slicing.
Result: A delicate, airy cheesecake that’s lightly sweet, creamy and soft enough to melt in your mouth.
