Directions:
1. Preheat oven to 320°F (160°C). Line and grease an 8-inch round springform pan. Wrap the bottom with foil to prevent water leakage.
2. In a heatproof bowl over a pot of simmering water, melt cream cheese, butter, and milk together until smooth. Let cool slightly.
3. Sift in cake flour, cornstarch, and salt into the cream cheese mixture. Whisk to combine. Add egg yolks and mix until smooth.
4. In a clean bowl, beat egg whites with lemon juice until frothy. Gradually add sugar and beat until soft peaks form.
5. Gently fold the meringue into the cream cheese batter in three batches, using a spatula to avoid deflating the mixture.
6. Pour batter into the prepared pan. Tap gently to remove air bubbles. Place the pan in a larger baking tray filled with 1 inch of hot water.
7. Bake in the water bath for 60–70 minutes or until golden brown and set. Turn off the oven, crack the door slightly, and let the cake cool inside for 15 minutes.
8. Remove from oven and let cool completely. Dust with powdered sugar before serving.
Quick Facts
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Calories: ~230 kcal per serving
Tips & Variations
– Use room temperature ingredients for a smooth batter
– Avoid overbeating egg whites to keep the cake light and airy
– Let the cake cool gradually to prevent collapsing
– Serve with berries or a drizzle of honey for extra flair
Conclusion
Japanese cotton cheesecake is the ultimate delicate dessert—a perfect blend of subtle sweetness, cloud-like softness, and elegant simplicity. A must-try for lovers of light, refined cakes.
