Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake Recipe

Ingredients

Cream cheese mixture

• 250 g cream cheese (softened)

• 50 g unsalted butter

• 100 ml milk

• 60 g cake flour (or all-purpose, sifted)

• 20 g cornstarch

• 6 egg yolks

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional but recommended)

Meringue

• 6 egg whites

• 120 g sugar (add gradually)

• 1/4 tsp cream of tartar or lemon juice

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Instructions

1. Prep

   • Preheat oven to 160°C (320°F)

   • Line a rectangular or round pan with parchment

   • Prepare a water bath (hot water tray on lower rack)

2. Cream cheese base

   • Melt cream cheese, butter, and milk together on low heat

   • Stir until smooth (no lumps), then cool slightly

3. Add yolks

   • Whisk in egg yolks one by one

   • Add vanilla + lemon juice

   • Sift in flour + cornstarch, mix gently until smooth

4. Make meringue

   • Beat egg whites with cream of tartar

   • Add sugar in 3 parts

   • Beat until soft to medium peaks (not stiff!)

5. Fold

   • Gently fold meringue into batter in 3 additions

   • Use a spatula, light hand, bottom-to-top motion

6. Bake

   • Pour into pan, tap lightly to remove bubbles

   • Place pan in water bath

   • Bake 50–60 minutes

7. Cool slowly

   • Turn oven off, door slightly open for 10–15 minutes

   • Remove and cool completely before slicing

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Pro Tips for That Perfect Texture

• Don’t overbeat the egg whites ❌

• Always use a water bath 💧

• Cool slowly to prevent shrinking

• Chill 1–2 hours for clean slices

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If you want:

• 🍋 extra lemony

• 🧀 more cheesecake flavor

• 🍰 regular sponge cake version

• 🔥 air fryer or no-oven method

Just tell me 😌