Japanese Cotton Cheesecake 🍰

Japanese Cotton Cheesecake 🍰

Ingredients Needed:

• 14 oz. (400g) cream cheese, at room temperature
• 1/4 cup (50g) sugar
• 1/4 cup (60g) butter, at room temperature
• 6 large eggs, divided
• 7 oz. (200g) heavy cream, at room temperature
• 2 tsp. lemon juice
• 2/3 cup (80g) all-purpose flour
• 1/2 cup (100g) sugar
• Confectioner’s sugar for dusting

How To Make Japanese Cotton Cheesecake:

1️⃣ Preparation: Start by greasing and lining a 9-inch springform pan, making sure the parchment paper extends 2 inches above the pan's edge. Wrap the bottom of the pan in aluminum foil to prevent water from getting in. Preheat your oven to 325˚F (160°C).

2️⃣ Cream Cheese Mixture: Separate the eggs, placing the whites in the fridge. In a mixing bowl, blend the cream cheese with 1/4 cup sugar until smooth. Mix in the butter, followed by the egg yolks, heavy cream, and lemon juice. Sift in the flour and stir until the mixture is smooth.

3️⃣ Meringue: In a separate bowl, whip the chilled egg whites, gradually adding 1/2 cup sugar, until stiff peaks form, creating a glossy meringue. Gently fold a third of the meringue into the cream cheese mixture, then carefully fold in the remaining meringue.

4️⃣ Baking: Pour the batter into the prepared pan, smoothing the top. Tap the pan gently to release any air bubbles. Place the pan in a water bath with 1 inch of boiling water and bake at 325˚F for 55 minutes. Then, reduce the oven temperature to 300°F and bake for another 30 minutes. Check for doneness with a skewer. Turn off the oven, leaving the cake inside for 15 minutes with the door closed, then crack open the oven door for another 15-20 minutes. Allow the cake to cool completely in the pan before chilling in the fridge for 2-3 hours.

Serve this cloud-like cheesecake dusted with confectioner’s sugar, slicing with a warm knife for the perfect piece.

Prep Time: 30 minutes | Cooking Time: 1 hour 25 minutes | Total Time: 4 hours 20 minutes (including cooling and chilling) | Servings: 12 slices