Japanese Cotton Cheesecake Recipe
Ingredients:
250g cream cheese (softened)
50g unsalted butter
100ml milk
6 eggs (separate yolks and whites)
60g all-purpose flour
20g cornstarch
130g sugar (divided into two parts)
1 tsp lemon juice
A pinch of salt
Powdered sugar (for dusting)
Instructions:
- Prepare the base:
Preheat the oven to 160°C (320°F). Line the bottom of a round baking pan with parchment paper and wrap the outside with foil (to prevent water from leaking in). - Melt and mix:
In a heatproof bowl, melt cream cheese, butter, and milk together over a double boiler. Stir until smooth and creamy. Let it cool slightly. - Add dry ingredients:
Sift in flour and cornstarch, mix well, then add the egg yolks one by one until smooth and lump-free. - Whip the egg whites:
In another bowl, beat egg whites with lemon juice and a pinch of salt. Gradually add sugar and beat until soft peaks form. - Combine:
Gently fold the whipped egg whites into the cheese mixture in three parts, using a spatula. Be careful not to deflate the batter. - Bake:
Pour the batter into the prepared pan. Place the pan in a larger baking tray filled with hot water (water bath method).
Bake for 60 minutes at 160°C, then lower to 150°C (300°F) and bake for another 15–20 minutes. - Cool and serve:
Let the cheesecake cool inside the oven with the door slightly open to prevent cracks.
Once cooled, sprinkle with powdered sugar and enjoy the soft, cloud-like texture!
