Japanese Cotton Cheesecake

🧈 Ingredients

6 large eggs, separated
60 g (½ cup) cake flour (or all-purpose flour sifted 2–3 times)
20 g (2 tbsp) cornstarch
¼ tsp salt
1 tbsp lemon juice (optional, for freshness)
120 g (½ cup + 1 tbsp) granulated sugar (divided: 40 g for yolks, 80 g for whites)

1. Preheat & Prepare Pan

Preheat oven to 160°C (320°F).

Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.

Wrap the bottom of the pan in aluminum foil (to prevent water from seeping in during the water bath).

2. Make the Cream Cheese Mixture

In a heatproof bowl over a pot of simmering water (double boiler), melt cream cheese, butter, and milk together until smooth.

Remove from heat and let it cool slightly.

3. Add Dry Ingredients

Whisk in egg yolks one by one.

Add lemon juice, sifted flour, cornstarch, and salt. Mix until smooth.

4. Whip the Egg Whites

In a clean bowl, beat egg whites until foamy.

Gradually add the remaining 80 g sugar, beating until soft peaks form (not stiff).

5. Combine Mixtures

Gently fold ⅓ of the egg whites into the yolk batter using a spatula.

Add the rest of the whites and fold gently until well incorporated (avoid deflating).

6. Bake in a Water Bath

Pour batter into the prepared pan. Tap lightly to remove air bubbles.

Place the pan in a larger baking dish and pour hot water halfway up the sides.

Bake for 60–70 minutes at 160°C (320°F) or until the top is golden and the cake springs back when touched.

7. Cool Gradually

Turn off the oven, leave the door slightly open, and let the cake rest for 15–20 minutes to prevent shrinking.

Remove from oven, cool completely before unmolding.

🌟 Tips

Use room-temperature ingredients for best volume.

Do not overbeat egg whites — soft peaks give a lighter, moister texture.

Store in the fridge for up to 3 days; it tastes even better chilled!