Ingredients

  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (60 ml) milk
  • ¼ cup (55 g) unsalted butter
  • 6 large eggs, separated
  • ½ cup (100 g) granulated sugar, divided
  • ½ cup (60 g) cake flour
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • A pinch of salt

Instructions

  1. Prepare the pan: Line an 8-inch round cake pan with parchment paper. Preheat the oven to 160°C (320°F).
  2. Make the cream cheese mixture: Gently heat the cream cheese, milk, and butter until smooth. Let cool slightly.
  3. Add the egg yolks: Whisk in the egg yolks, vanilla, and lemon juice until combined.
  4. Add dry ingredients: Sift in the cake flour, cornstarch, and salt. Mix until smooth and lump-free.
  5. Beat the egg whites: In a clean bowl, beat the egg whites until foamy. Gradually add half the sugar and beat until soft-to-medium peaks form.
  6. Fold gently: Fold the egg whites into the cream cheese mixture in three additions, keeping the batter light and airy.
  7. Prepare for baking: Pour the batter into the pan. Place the pan in a larger baking tray and add hot water to the tray to create a water bath.
  8. Bake: Bake at 160°C (320°F) for 20 minutes, then reduce to 140°C (285°F) and bake for another 30–40 minutes, until the top is golden and the center is set.
  9. Cool slowly: Turn off the oven and leave the door slightly open for 10–15 minutes. Remove the cake and let it cool before slicing.

Tips for a Fluffy Cheesecake

  • Make sure the egg whites are beaten to soft-to-medium peaks, not dry and stiff.
  • Fold gently to avoid losing air from the batter.
  • Avoid opening the oven during baking.
  • Let the cake cool gradually to reduce shrinking and cracking.

Enjoy your soft, airy Japanese cotton cheesecake!