Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

Prep time: 20 minutes Bake time: 60 minutes Servings: 8

Ingredients

• 250 g (8.8 oz) cream cheese, softened at room temperature

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

• 100 g (1/2 cup) powdered sugar (or superfine sugar)

• 60 g (1/4 cup) unsalted butter

• 100 ml (3.5 fl oz) whole milk

• 60 g (1/2 cup) cake flour, sifted

• 20 g (2 tbsp) vanilla sugar

• 1 tsp vanilla extract

• 1/4 tsp cream of tartar (or 1 tsp lemon juice)

Instructions

1. Prep the pan and oven: Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch (20 cm) springform or round cake pan with parchment paper, letting it extend 2–3 inches (5–7 cm) above the rim. Wrap the outside of the pan with aluminum foil (2-3 layers) to prevent water from seeping in during the water bath.

2. Make the cream cheese base: In a heatproof bowl or double boiler over simmering water, melt the cream cheese, butter, and milk together. Stir until smooth and creamy, then remove from heat and let cool slightly. Whisk in the egg yolks one by one, followed by the vanilla extract and vanilla sugar. Sift in the cake flour and whisk until fully incorporated with no lumps.

3. Whip the meringue: In a clean, dry bowl, beat the egg whites with the cream of tartar (or lemon juice) on medium speed until foamy. Gradually add the powdered sugar in three separate additions, beating continuously until soft, glossy peaks form.

4. Fold the batter: Gently fold 1/3 of the whipped meringue into the cream cheese batter using a silicone spatula to lighten it. Add the rest of the meringue in two portions, folding gently in broad circular motions to keep as much air in the batter as possible.

5. Bake in a water bath (Bain-Marie): Pour the batter into the prepared pan and tap it gently on the counter a couple of times to release large air bubbles. Place the cake pan inside a larger baking dish and pour hot water into the outer dish until it reaches about 1 inch (2.5 cm) up the sides of the cake pan.

6. Baking time: Bake at 320°F (160°C) for 20 minutes, then reduce the temperature to 230°F (110°C) and bake for another 40 minutes until golden brown on top and set in the center.

7. Cool down: Turn off the oven, prop the door open slightly, and let the cheesecake sit inside for 15 minutes to prevent shrinking or cracking. Remove from the oven, gently unmold, and let cool completely on a wire rack before chilling and slicing.