Japanese Cotton Cheesecake
Japanese cotton cheesecake trades the dense richness of a New York-style cheesecake for an ethereal, cloud-like texture that barely registers on the palate before dissolving. Cream cheese is melted and combined with egg yolks and milk, then a stiff meringue is carefully folded in, inflating the batter with air. Baking in a water bath at low temperature allows the cake to rise evenly and set gently, producing a lightly golden top and an interior that wobbles when nudged. Each bite collapses on the tongue with almost no resistance, releasing a mild tang from the cream cheese and a soft eggy warmth. Overnight refrigeration deepens the cheese flavor and adds moisture to the crumb. Because very little flour goes into the batter, the texture stays silky rather than cakey, and the cake needs no topping to feel complete.
Adjust Servings
Instructions
- 1
Melt cream cheese, milk, and butter over a bain-marie until smooth.
- 2
Mix in egg yolks, then sift in flour and whisk until lump-free.
- 3
Whip egg whites with lemon juice and sugar to soft-medium peaks.
- 4
Fold meringue into batter in three additions, pour into pan, and tap to remove large bubbles.
- 5
Bake in a water bath at 150C until set, then cool gradually before unmolding.
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