This delightful Japanese cotton cheesecake is a light, jiggly version of traditional cheesecake with a perfectly airy texture and a mild, sweet flavor. It’s tangy, creamy, and rich, yet much fluffier than your typical cheesecake. Follow our step-by-step recipe, complete with photo references, tips, and troubleshooting guidance, to make this dessert a success! Plus, don’t miss our Ube Basque Cheesecake for an easy, creamy alternative!
Prep Time:
15 minutes
Cook Time:
1 hour 20 minutes
Total Time:
1 hour 35 minutes
Yield:
8 servings (one 8-inch cheesecake)
Ingredients:
For the Cheesecake:
- 6 large eggs, separated
- 8 oz cream cheese, softened
- ¼ cup heavy cream or full-fat milk
- 4 tbsp unsalted butter, cut into small pieces
- ½ cup cake flour, fluffed, spooned, and leveled
- 1 tbsp lemon zest (optional)
- 1½ tsp vanilla extract (optional)
- ⅓ cup granulated sugar
- 2 tsp lemon juice
Optional Toppings:
- Powdered sugar (for dusting)
- Apricot jam (slightly warmed)
- Fresh berries
- Sweetened whipped cream
Instructions:
1. Prepare the Equipment:
Preheat the oven to 300°F (150°C). Line the bottom of an 8×3-inch cake pan with parchment paper. Prepare a 9×9-inch baking pan for a water bath, ensuring the cake pan fits inside.
2. Make the Base Batter:
In a large heatproof bowl, combine cream cheese, butter, and cream. Set the bowl over a simmering pot of water (make sure the bowl doesn’t touch the water) and whisk until smooth. Remove from heat.
Quickly add egg yolks and whisk until combined. Sift in the cake flour and whisk until smooth and lump-free. Stir in lemon zest and vanilla extract, if using. Set the batter aside to cool.
3. Preheat the Water Bath:
Fill the 9×9-inch pan halfway with hot water and place it in the oven to preheat. You can use the hot water left from earlier.
4. Prepare the Meringue:
In a clean mixing bowl, beat egg whites and lemon juice until frothy. Gradually add the sugar in three parts while continuing to whip. Whip until soft peaks form, then reduce the mixer speed to medium. Continue whipping until you reach medium-soft peaks.
5. Combine and Fold:
Gently fold ⅓ of the meringue into the cream cheese batter, incorporating it until smooth. Repeat with the remaining meringue in two more batches, folding gently to maintain the airy texture.
6. Pour and Bake:
Pour the cheesecake batter into the prepared 8-inch cake pan. Tap the pan on the table to release any large air bubbles.
Place the cake pan into the preheated water bath and bake for 1 hour 20 minutes, or until the cake is set and slightly golden on top.