Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

• Prep time: 20 minutes
• Cook time: 60 minutes
• Servings: 8

Ingredients

 * 250 g (8.8 oz) cream cheese, softened to room temperature

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

 * 1/2 cup (100 g) powdered sugar

 * 60 g (1/4 cup) unsalted butter

 * 100 ml (3.5 oz) whole milk

 * 60 g (1/2 cup) pastry flour

 * 20 g (2 tablespoons) vanilla sugar

 * 1 teaspoon vanilla extract

 * 1/4 teaspoon cream of tartar (or about 1 teaspoon lemon juice)

Instructions

1. Prepare the pan and oven:

Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch cake pan with parchment paper, leaving about 2-3 inches (5–7 cm) of space above the rim. Wrap the outside of the pan tightly with aluminum foil to prevent water from getting in.

2. Prepare the cheese base:

Melt the cream cheese, butter, and milk together over a double boiler, stirring until smooth. Remove from heat and let it cool slightly. Add the 6 egg yolks one by one, mixing well after each addition. Sift in the pastry flour and vanilla extract, mixing until smooth.

3. Prepare the meringue:

In a clean, dry bowl, whip the egg whites with the cream of tartar until foamy. Gradually add the powdered sugar in 3 parts, continuing to whip until soft, glossy peaks form.

4. Combine the batter:

Gently fold 1/3 of the meringue into the cheese mixture using a silicone spatula to lighten the batter. Then, gently fold in the remaining meringue in two batches, using a circular cutting motion from the bottom up to avoid deflating the air.

5. Bake using a water bath:

Pour the batter into the prepared cake pan. Place the cake pan inside a larger roasting pan and fill the roasting pan with about 1 inch (2.5 cm) of hot water.

6. Baking schedule:

Bake at 320°F (160°C) for 20 minutes. Then, reduce the oven temperature to 230°F (110°C) and bake for an additional 40 minutes, until the cake is lightly golden, firm, and springy.

7. Cooling:

Turn off the oven, leave the door slightly ajar, and let the cheesecake rest inside for 15 minutes. Afterward, remove it from the oven, gently unmold it, and let it cool completely before slicing.