Impossibly light, jiggly, and melt-in-your-mouth — this Japanese-Style Cotton Cheesecake is the famous soufflé cheesecake you’ve seen all over the internet. A delicate balance of cream cheese and airy meringue, baked gently in a water bath.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 4 large eggs, separated
- 3/4 cup (90 g) cake flour, sifted
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1/4 tsp salt
- Optional topping: whipped cream, powdered sugar, fresh berries or mint
Instructions
- Preheat the oven to 320°F (160°C). Grease an 8-inch round springform or cheesecake pan, line the bottom with parchment, and wrap the outside in foil.
- Over low heat, melt the cream cheese, butter, and milk together; stir until smooth and cool slightly.
- Sift together the flour, cornstarch, and salt.
- Whisk the egg yolks into the cooled cream cheese mixture. Add the vanilla and lemon zest, then fold in the dry ingredients until lump-free.
- Beat the egg whites until foamy; gradually add the sugar and beat to stiff, glossy peaks.
- Gently fold the meringue into the batter in three additions.
- Pour into the pan, set it in a larger dish with 1 inch of hot water, and bake 55–70 minutes, until golden and the center is just set.
- Turn off the oven, crack the door, and rest 10 minutes. Cool completely before slicing.
Light as a cloud with a delicate tang — dust with powdered sugar and top with fresh berries for a stunning finish.
