Japanese Cotton Cheesecake
A light and fluffy Japanese cotton cheesecake that is tall, jiggly, and melts in your mouth.
Contents (2 sections)▾
Ingredients
- 250 g cream cheese, softened
- 100 g sugar, divided
- 4 large eggs, separated
- 60 ml milk
- 30 g unsalted butter, melted
- 50 g cake flour
- 1/2 lemon, juiced and zested
Steps
Preheat the oven to 150°C and prepare a 20 cm round cake pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil to prevent water from seeping in.
In a saucepan, heat together the cream cheese, milk, and melted butter over low heat until smooth. Remove from heat and let it cool slightly before adding the egg yolks, lemon juice, and zest.
Sift in the cake flour and mix until just combined. Set aside.
In a separate bowl, whisk the egg whites until soft peaks form, then gradually add in 50 g of sugar and continue whisking until stiff peaks form.
Gently fold the meringue into the cream cheese mixture in three additions, ensuring that you do not deflate the mixture too much.
Pour the batter into the prepared cake pan and place it in a larger baking dish. Fill the larger dish with hot water to create a bain-marie.
Bake for 60 minutes or until the cheesecake is set and jiggles slightly in the center. Turn off the oven and leave the cheesecake inside for 30 minutes to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours. Serve chilled.
Tools you'll want
Why this works
The key to a successful Japanese cotton cheesecake lies in the careful balancing of the ingredients and the baking technique. By using a meringue made from whipped egg whites, the cheesecake achieves a light and airy texture, allowing it to rise beautifully without cracking. Baking in a bain-marie at a controlled temperature of 150–160°C ensures even cooking and prevents the cake from drying out. The gradual cooling in the turned-off oven helps avoid sudden temperature changes that can cause deflation. If the cheesecake seems too soft after baking, it may need additional time in the refrigerator to firm up, ensuring that it retains its delicate structure. Remember, the goal is a moist and fine crumb, distinct from denser styles like New York cheesecake, so patience is key in the cooling process.
Get the essays in your inbox — free
Weekly notes on flavor, fermentation, and food history — the writing behind the Atlas of Flavor. No spam; unsubscribe anytime.