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Soft and Fluffy Japanese Cotton Cheesecake

Two slices of soft and fluffy Japanese cotton cheesecake showing the airy interior texture, with the rest of the cake in the background.
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A detailed recipe for making a light, airy, and jiggly Japanese cotton cheesecake using a water bath technique.

Ingredients

Scale
  • 6 large egg yolks
  • 60 ml whole milk
  • 40 g unsalted butter
  • 40 g cake flour
  • 20 g cornstarch
  • 6 large egg whites
  • 1/4 tsp cream of tartar
  • 100 g granulated sugar
  • 1 tsp lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 7-inch round springform pan by lining the bottom and sides with parchment paper. Wrap the outside bottom and sides of the pan tightly with heavy-duty aluminum foil to prevent water entry.
  2. Create the yolk batter: In a saucepan over low heat, melt the butter with the milk. Remove from heat when just melted. Whisk in the egg yolks one at a time until combined.
  3. Sift the cake flour and cornstarch together over the yolk mixture. Whisk until smooth. Set aside.
  4. Make the meringue: In a clean, grease-free bowl, beat the egg whites with the cream of tartar and lemon juice until foamy. Gradually add the sugar, beating until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
  5. Lighten the yolk batter: Take one-third of the meringue and gently fold it into the yolk batter until just combined. This lightens the base.
  6. Fold in the remaining meringue in two additions, using a cutting and folding motion to keep the air in the batter. Stop mixing as soon as no white streaks remain. Do not overmix.
  7. Pour the batter into the prepared pan. Tap the pan gently on the counter a few times to release large air bubbles.
  8. Place the cheesecake pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the side of the cheesecake pan (this is the water bath).
  9. Bake at 325°F (160°C) for 15 minutes. Then, reduce the oven temperature to 285°F (140°C) and bake for another 50 to 60 minutes, or until the top is golden brown and the cake is set but still slightly jiggly in the center.
  10. Turn off the oven, prop the door open slightly (about 1 inch), and let the cake cool inside the oven for 1 hour. This slow cooling prevents sudden temperature shock and cracking.
  11. Remove the cake from the oven and the water bath. Let it cool completely on a wire rack before removing the springform ring. Chill for at least 4 hours before serving.

Notes

  • Use room temperature eggs for the best meringue volume.
  • Ensure your mixing bowl for the egg whites is completely free of grease or water.
  • The slow cooling process in the turned-off oven is crucial to prevent the cake from sinking rapidly or cracking.
  • If your cake cracks, it usually means the oven temperature was too high or you over-whipped the meringue.

Nutrition

Find it online: https://savoryskies.com/soft-fluffy-japanese-cotton-cheesecake-recipe/