Japanese Cotton Cheesecake

Ingredients

• 250 g Cream cheese (room temperature)
• 50 g Unsalted butter
• 100 ml Milk
• 60 g Cake flour (sifted)
• 20 g Cornstarch (sifted)
• 6 Eggs, separated
• 120 g Granulated sugar (divided)
• 1 tbsp Lemon juice (or 1/4 tsp cream of tartar)
• 1 tsp Vanilla extract
• Powdered sugar (for dusting)

Directions

Preheat the oven to 150°C (300°F).

1. Line an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside with foil (for water bath baking).

Melt the base mixture

1. In a heatproof bowl over simmering water (double boiler), melt the cream cheese, butter, and milk.
2. Stir until smooth. Remove from heat.

Add egg yolks

1. Let the mixture cool slightly. Add egg yolks one at a time, mixing well.
2. Stir in vanilla extract.

Add dry ingredients

1. Sift cake flour and cornstarch into the mixture. Mix until smooth and lump-free.

Make the meringue

1. In a clean bowl, beat egg whites with lemon juice until foamy.
2. Gradually add sugar and beat until soft peaks form (not stiff).
3. Fold gently:

Add the meringue to the batter in 3 additions.

1. Fold gently with a spatula to keep the air inside.
2. Bake in water bath:

Pour batter into the prepared pan.

1. Place the pan in a larger tray and fill with hot water (about 2–3 cm high).
2. Bake for 60–70 minutes.

Cooling

1. Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
2. Remove and let cool completely.
3. Finish:
4. Dust with powdered sugar before serving.