Fluffy Japanese Cotton Cheesecake Recipe

1. Prepare the Pan:

• Line the base of a 9-inch round cake pan (preferably with a removable bottom) with parchment paper. Ensure the sides of the pan are not lined with parchment (it helps the cake rise evenly). You may want to wrap the outside of the pan with aluminum foil to prevent water from seeping into the cake during the water bath.

2. Prepare the Batter:

1. Melt the cream cheese, butter, and milk:
   • In a medium saucepan, combine the cream cheese, butter, and whole milk. Heat over low heat, stirring constantly, until the mixture is smooth and the cream cheese has melted completely. Remove from heat and let it cool for a few minutes.
2. Add the dry ingredients:
   • Sift the cake flour and cornstarch together to remove any lumps, then gradually add it to the cream cheese mixture. Mix well to form a smooth batter.
3. Add egg yolks:
   • Whisk in the egg yolks one at a time, making sure each is fully incorporated before adding the next. Then, add the vanilla extract and a pinch of salt. The batter should now be smooth and creamy. Set aside.

3. Make the Meringue:

1. Beat the egg whites:
   • In a clean bowl, beat the egg whites with an electric mixer on medium-low speed until frothy. Add the cream of tartar (if using) and gradually add the granulated sugar in small increments, continuing to beat until stiff peaks form. The meringue should hold its shape but still be smooth and glossy.

4. Combine the Batter and Meringue:

1. Fold in the meringue:
   • Gently fold the meringue into the cream cheese batter in 3 separate additions. Use a spatula to fold in the meringue carefully, making sure to deflate as little air as possible. The batter should look fluffy and light.

5. Prepare the Water Bath:

1. Preheat the oven:
   • Preheat your oven to 160°C (320°F). Prepare a large, deep roasting pan or baking dish for the water bath.
2. Transfer the batter into the pan:
   • Pour the cheesecake batter into the prepared cake pan. Smooth the top with a spatula.
3. Add hot water:
   • Place the cake pan into the roasting pan or larger baking dish. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan. This will create the steam needed for the cake to cook gently and remain fluffy.

6. Bake the Cheesecake:

• Bake in the preheated oven for about 50-60 minutes or until the top is lightly golden and the cheesecake has set but still has a slight wobble when gently shaken.
• You can also perform the “toothpick test”: insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.

7. Cool and Set:

1. Turn off the oven but leave the cheesecake inside with the door slightly ajar for about 1 hour to allow it to cool gradually. This helps prevent cracking.
2. Remove from the water bath and let the cheesecake cool completely to room temperature before placing it in the fridge for at least 4 hours, preferably overnight. Chilling helps the cheesecake firm up and gives it the perfect texture.

8. Serve:

1. Once chilled, carefully remove the cheesecake from the pan. You can run a knife around the edges to loosen it, then lift it out using the base of the pan or a cake lifter.
2. Dust the top with powdered sugar for a finishing touch, if desired, and slice with a serrated knife.

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Tips for Success:

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature. This helps create a smoother batter and ensures the meringue incorporates well.
• Gentle folding: When folding the meringue into the batter, be gentle to preserve as much air as possible. This will give the cake its signature fluffy, light texture.
• Don’t open the oven during baking: It’s important not to open the oven door while baking, as sudden temperature changes can cause the cheesecake to collapse.
• Water bath: The water bath (bain-marie) is essential for even baking and a creamy, jiggly texture. Be careful not to let any water get into the batter.

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Conclusion:

This fluffy Japanese cotton cheesecake is the perfect dessert if you want something light, airy, and delicious. It’s different from your typical dense cheesecake, but its soft, melt-in-your-mouth texture is what makes it so special. With a few simple ingredients and a bit of patience, you can recreate this beautiful dessert at home.

Serve it with fresh berries, whipped cream, or a drizzle of honey, and enjoy this decadent, yet light, treat