🧁 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)
👩🍳 Instructions:
Preheat the oven to 150°C (300°F).
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:
In a heatproof bowl over simmering water (double boiler), melt the cream cheese, butter, and milk.
Stir until smooth. Remove from heat.
Add egg yolks:
Let the mixture cool slightly. Add egg yolks one at a time, mixing well.
Stir in vanilla extract.
Add dry ingredients:
Sift cake flour and cornstarch into the mixture. Mix until smooth and lump-free.
Make the meringue:
In a clean bowl, beat egg whites with lemon juice until foamy.
Gradually add sugar and beat until soft peaks form (not stiff).
Fold gently:
Add the meringue to the batter in 3 additions.
Fold gently with a spatula to keep the air inside.
Bake in water bath:
Pour batter into the prepared pan.
Place the pan in a larger tray and fill with hot water (about 2–3 cm high).
Bake for 60–70 minutes.
Cooling:
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
Remove and let cool completely.
Finish:
Dust with powdered sugar before serving.
