Name: Japanese Cheesecake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 9 oz Cream Cheese; 3.5 tbsp Unsalted Butter; 0.4 cup Whole Milk; 6 large Egg Yolks; 6 large Egg Whites; 0.5 cup Cake Flour; 2.5 tbsp Cornstarch; 0.7 cup Granulated Sugar; 1 tsp Vanilla Extract; 0.25 tsp Cream of Tartar

Baking

Japanese Cheesecake

Experience the ethereal lightness of a true Japanese Cotton Cheesecake, often described as a cross between a traditional cheesecake and a fluffy souffle. Its melt-in-your-mouth texture and delicate sweetness make it the crown jewel of Japanese patisserie.

Prep

30m

Cook

80m

Serves

Calories

310kcal

Qty	Ingredient
9 oz 250 g	Cream Cheese
3.5 tbsp 50 g	Unsalted Butter
0.4 cup 100 ml	Whole Milk
6 large 6 pcs	Egg Yolks
6 large 6 pcs	Egg Whites
0.5 cup 60 g	Cake Flour
2.5 tbsp 20 g	Cornstarch
0.7 cup 140 g	Granulated Sugar
1 tsp 5 ml	Vanilla Extract
0.25 tsp 1 g	Cream of Tartar

2 Method

Step 1. Grease an 8-inch round cake pan and line the bottom and sides with parchment paper, ensuring the paper extends 2 inches above the rim. Wrap the outside of the pan in two layers of heavy-duty aluminum foil to prevent water leakage.

Step 2. Preheat your oven to 320°F (160°C). In a heatproof bowl over a pot of simmering water, combine the cream cheese, butter, and milk. Stir until melted and smooth, then remove from heat.

Step 3. Once slightly cooled, whisk the egg yolks and vanilla extract into the cream cheese mixture. Sift the cake flour and cornstarch into the bowl and whisk until just combined and lump-free.

Step 4. In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar while continuing to beat until you reach soft peaks (the tips should curl over slightly when the whisk is lifted).

Step 5. Gently fold one-third of the meringue into the cheese batter to lighten it. Add the remaining meringue in two parts, folding very gently with a spatula to maintain the air bubbles.

Step 6. Pour the batter into the prepared pan and tap it against the counter to release large air bubbles. Place the pan in a larger roasting tray and fill the tray with hot water halfway up the sides of the cake pan.

Step 7. Bake at 320°F (160°C) for 20 minutes, then reduce the heat to 285°F (140°C) and bake for another 55-60 minutes until the top is golden and the cake is set but still slightly jiggly.

Step 8. Turn off the oven and leave the door slightly ajar for 15-20 minutes to let the cake cool slowly. This prevents the cake from collapsing. Remove from the oven, unmold, and refrigerate for at least 4 hours before serving.

·
Use room temperature ingredients to ensure a smooth, emulsion-like batter.
·
Do not over-beat the egg whites to stiff peaks; soft peaks are essential for the cake to expand without cracking.
·
Always use a water bath (bain-marie) to provide gentle, even heat distribution.
·
Cooling the cake inside the oven with the door cracked is the secret to preventing the cake from shrinking drastically.

? FAQ

Why did my cheesecake crack on top?

Cracks usually occur if the oven temperature is too high or if the egg whites were beaten to stiff peaks instead of soft peaks.

Can I use all-purpose flour instead of cake flour?

Cake flour is preferred for its lower protein content, which creates a more tender crumb. If you must use all-purpose, replace 1 tablespoon with cornstarch for every cup used.

Why is my cheesecake wet at the bottom?

This is likely caused by water leaking through the aluminum foil into the springform pan. Ensure you use heavy-duty foil and wrap it tightly in multiple layers.

How long does Japanese cheesecake last?

It can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes better after it has chilled for a few hours.