Japanese Cotton Cheesecake, Soft, Jiggly, and Melts in Your Mouth

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• 250 grams Cream cheese
• 100 ml Full-cream milk
• 50 grams Unsalted butter
• 6 Egg yolks
• 6 Egg whites
• 60 grams Low-protein all-purpose flour
• 20 grams Cornstarch
• 20 grams Granulated sugar for the egg yolks
• 80 grams Granulated sugar for the egg whites
• 1 tsp Lemon juice or apple cider vinegar
• 1/4 tsp Salt

👩‍🍳 Instructions

1. 1 Prepare a round baking pan, about 18-20 cm (7-8 inch) in diameter, and line the bottom and sides with parchment paper. Wrap the outside of the pan tightly with aluminum foil so water doesn't seep in when baking using the au bain marie (water bath) technique.
2. 2 Preheat the oven to 150°C (300°F), using conventional top-and-bottom heat without the fan if possible.
3. 3 Melt the cream cheese, milk, and butter together over a pot of hot water (double boiler/bain-marie), stirring constantly until smooth, well combined, and lump-free. Remove from heat and let cool until just lukewarm.
4. 4 Add the egg yolks one at a time to the cream cheese mixture, whisking continuously until fully combined.
5. 5 Sift the flour and cornstarch together, then fold into the egg yolk batter little by little until no lumps remain. Set aside.
6. 6 In a separate clean, dry bowl, beat the egg whites with a mixer on low speed until foamy, then add the salt and lemon juice.
7. 7 Increase the mixer speed and gradually add the sugar while continuing to beat until soft peaks form (the whipped whites should hold a soft shape with tips that gently curl over when the whisk is lifted). Do not beat until stiff like a macaron meringue.
8. 8 Take 1/3 of the whipped egg whites and fold it into the egg yolk batter gently until combined. Pour this mixture back into the remaining egg whites, folding gently with a spatula from bottom to top to avoid losing too much air.
9. 9 Pour the batter into the prepared pan, smooth the surface, and tap gently to release any large air bubbles.
10. 10 Place the pan inside a larger pan and fill with hot water about 2-3 cm (around 1 inch) high (water bath). Bake for 60-70 minutes at 150°C (300°F).
11. 11 After 60 minutes, check for doneness by inserting a toothpick into the center of the cake; if it comes out clean with no wet batter, it's done. If the top browns too quickly, cover it with aluminum foil.
12. 12 Turn off the oven, open the oven door slightly, and let the cake sit inside for 15 minutes so it doesn't experience a sudden temperature shock and sink drastically.
13. 13 Remove the cake from the oven, release it from the pan once slightly cooled, and let it cool completely on a wire rack before slicing and serving.

💡 Tips

📊 Nutrition Facts / serving

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