Japanese Cotton Cheesecake Recipe

Step-by-Step Directions

Step 1: Preheat the Oven

Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch cake pan with parchment paper. Prepare a large baking pan for a water bath by filling it with hot water.

Step 2: Melt the Cream Cheese and Butter

In a heatproof bowl, combine the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water, stirring until smooth and fully combined. Let it cool slightly.

Step 3: Mix the Egg Yolks

In a large bowl, add the egg yolks, then whisk in the lemon juice and vanilla extract. Gradually add the cooled cream cheese mixture to the egg yolks and whisk until well-blended.

Step 4: Sift in the Dry Ingredients

Sift the cake flour, cornstarch, and a pinch of salt into the egg yolk mixture. Fold the mixture gently until smooth.

Step 5: Beat the Egg Whites

In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until frothy. Gradually add the sugar, beating until stiff peaks form.

Step 6: Fold in the Egg Whites

Add one-third of the beaten egg whites to the yolk mixture and fold gently to lighten the batter. Then, gently fold in the remaining egg whites, being careful not to deflate the batter.

Step 7: Pour the Batter and Prepare for Baking

Pour the batter into the prepared cake pan, smoothing the surface. Tap the pan gently on the counter to release any air bubbles.

Step 8: Bake the Cheesecake

Place the cake pan in the large baking pan filled with hot water, creating a water bath. Carefully transfer to the oven and bake at 320°F (160°C) for 60–70 minutes, or until the top is golden and a skewer inserted in the center comes out clean.

Step 9: Cool and Serve

Turn off the oven and let the cake cool inside with the oven door slightly open for 15–20 minutes to prevent cracks. Remove from the oven, and once it’s cool, remove the parchment paper. Dust with powdered sugar and garnish with fresh berries or whipped cream, if desired.