Japanese Cotton Cheesecake

Japanese Cotton Cheesecake is the fluffy, lighter, jiggly version of a classic cheesecake — mildly sweet, tangy, and rich just like a good classic cheesecake, but with the texture of a soft, airy cloud. Often described as a cross between a creamy cheesecake and a soufflé, this is one you don't want to miss.

Ingredients

• 5 medium eggs, room temperature
• 100g sugar, divided
• 225g cream cheese, room temperature
• 1 tsp vanilla extract (optional)
• 120g milk
• 55g unsalted butter, room temperature
• 15g lemon juice
• 35g plain all-purpose flour
• 15g cornstarch

Directions

1. Prepare a 20cm/8-inch deep pan (3 inches/9cm tall). Line the bottom and sides with parchment paper, then wrap the outside with several sheets of foil, sealing completely.
2. Fill a large baking pan halfway with water and place it on the oven's lowest rack. Preheat oven to 160°C/320°F.
3. Separate egg whites from yolks carefully — any yolk in the whites will prevent proper whisking.
4. In a bowl, mix cream cheese and milk on low speed until smooth (2-3 minutes). Add butter, 50g of the sugar, and lemon juice, beat for 1 minute. Add flour and cornstarch, mix another minute. Add egg yolks, mix 1 more minute. Strain the batter through a sieve.
5. Beat egg whites on low speed for 30 seconds, then medium-low for another 30 seconds until foamy. Add a pinch of salt, increase to medium-high, and beat until they start to thicken. Gradually add the remaining 50g sugar, beating until soft peaks form (about 3 minutes).
6. Fold the egg whites into the batter in three additions, gently.
7. Pour into the lined pan, smooth the top, and gently drop the pan on the counter a few times to remove air bubbles.
8. Place in the water bath and bake for 60-70 minutes, then check with a toothpick (should come out clean). Bake an additional 10-15 minutes to brown the top.
9. Turn off the oven, open the door slightly, and let the cake cool inside for another hour — this minimizes deflating.
10. Refrigerate at least 4 hours before serving. Serve with fresh fruit, fruit purée, or chocolate sauce.

Notes: all ingredients should be room temperature. The water bath is essential for the fluffy, moist texture — don't skip it. Keeps in the fridge up to a week.

Hugs, Alla xox

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