Japanese Cotton Cheesecake
Quick answer
- Active time
- 90 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 7
About this dish
Folded meringue lifts the batter, and a slow bake at 150°C in a hot water bath lets it cook gently.
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The cake dissolves almost weightlessly on the tongue. A slight sink after it leaves the oven is normal, and an overnight rest in the fridge spreads the moisture evenly for a silkier slice.
Ingredients
Instructions
- 1
Line the pan with baking paper and preheat the oven to 150°C.
Separate 5 eggs into yolks and whites, keeping the whites chilled so they whip evenly and hold a stable soft-medium peak.
- 2
Set cream cheese, milk, and unsalted butter over a gentle water bath.
Stir over low heat until fully melted and glossy, then remove from heat before the mixture becomes hot enough to cook the yolks.
- 3
Add the yolks one at a time to the warm cheese mixture, whisking after each addition.
Sift in 55 g cake flour and mix from the bottom until no dry pockets or small flour lumps remain.
- 4
Beat the chilled whites with 1 tablespoon lemon juice, adding the sugar in several portions.
Stop at soft-medium peaks that bend slightly at the tip, because a dry, stiff meringue can make the batter separate.
- 5
Fold the meringue into the cheese batter in three additions with a spatula, turning from the bottom to keep air in.
Pour into the pan and tap lightly to release only large bubbles.
- 6
Place the pan in a larger tray filled with hot water and bake slowly at 150°C without opening the oven often.
When the center still wobbles slightly, cool gradually, unmold, and refrigerate overnight.
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