Japanese Cotton Cheesecake
A light and fluffy Japanese-style cotton cheesecake with a delicate texture that combines the richness of cheesecake with the softness of a sponge cake.
Equipment
- 8-inch Cake Pan
- Electric Mixer
- Mixing Bowls
- Baking Tray (for water bath)
Ingredients
Cheesecake Batter
- 200 g cream cheese softened
- ¼ cup unsalted butter
- ½ cup milk
- ½ cup granulated sugar divided
- 6 eggs separated
- 1 tsp vanilla extract
- ¾ cup cake flour sifted
- 1 tbsp cornstarch
- ¼ tsp salt
- ½ tsp cream of tartar
Instructions
- Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch cake pan with parchment paper and wrap the outside with foil for a water bath.
- In a heatproof bowl, melt the cream cheese, butter, and milk together over a double boiler until smooth. Remove from heat and let cool slightly.
- Whisk in the egg yolks, vanilla extract, and half of the sugar until smooth.
- Sift in the cake flour, cornstarch, and salt, and mix until fully incorporated.
- In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until soft peaks form.
- Gently fold the meringue into the cheesecake batter in three additions to keep the mixture airy.
- Pour the batter into the prepared cake pan. Place the pan in a larger baking tray and fill the tray with hot water halfway up the sides.
- Bake for about 60 minutes or until the cake is set and lightly golden on top. Turn off the oven and let the cake cool inside with the door slightly open.
Notes
For the signature fluffy texture, fold the meringue gently and avoid overmixing. Allow the cake to cool gradually to prevent cracking.