🎂 Japanese Cotton Cheesecake Recipe

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🎂 Japanese Cotton Cheesecake Recipe

Ingredients:

• 250 g (8.8 oz) cream cheese (room temperature)
• 50 g (3.5 tbsp) unsalted butter
• 100 ml (⅖ cup) milk
• 60 g (½ cup) cake flour (or all-purpose flour sifted)
• 20 g (2 tbsp) cornstarch
• 6 large eggs, separated
• 140 g (⅔ cup) granulated sugar
• 1 tbsp lemon juice (optional)
• 1 tsp vanilla extract (optional)
• Powdered sugar, for dusting

Instructions:

🍳 Step 1: Prep and Preheat

1. Preheat your oven to 160°C (320°F).
2. Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.
3. Prepare a water bath: Boil water and place a larger baking dish or roasting pan in the oven.

🧀 Step 2: Cream Cheese Mixture

1. In a double boiler, melt cream cheese, butter, and milk until smooth.
2. Remove from heat, let cool slightly.
3. Add egg yolks, sifted flour, cornstarch, lemon juice, and vanilla. Mix until smooth.

🥚 Step 3: Meringue

1. In a clean bowl, beat egg whites until foamy.
2. Gradually add sugar and beat until soft peaks form (not stiff peaks).

🍰 Step 4: Combine

1. Gently fold the meringue into the cream cheese mixture in 3 parts. Be gentle to keep the batter airy.

🔥 Step 5: Bake

1. Pour the batter into the prepared pan. Tap lightly to release air bubbles.
2. Place the pan into the larger water bath.
3. Bake for 25 minutes at 160°C (320°F), then reduce temperature to 150°C (300°F) and bake for another 55 minutes.
4. Turn off oven, leave the cake inside for 15 minutes with the door slightly ajar.
5. PStep 6: Cool and Serve

1. Let cool completely before removing from the pan.
2. Chill in the fridge if desired, then dust with powdered sugar before serving.