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Japanese Cotton Cheesecake
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Prep Time:
45 minutes
Cook Time:
80 minutes
Total Time:
215 minutes
Try this Japanese cotton cheesecake - a light, fluffy dessert with lemon, cream cheese, butter, and honey.
Ingredients:
  • 0.25 cup unsalted butter, softened
  • 7 tablespoons whole milk
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup honey
  • 5 large egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 0.25 cup cake flour
  • 4 teaspoons cornstarch
  • 0.25 teaspoon salt
  • 6 large egg whites
  • 0.25 teaspoon cream of tartar
  • 0.25 cup white sugar
  • 0.5 tablespoon confectioners' sugar, or as needed
Instructions:
  • Preheat your oven to 320 degrees F (160 degrees C, grease an 8-inch round springform pan with butter, and line the bottom with parchment paper.
  • Fill a pot one-fourth full with water and bring to a boil. Place milk in a heatproof bowl that fits on top of the pot without touching the water. Lower heat to medium and whisk until butter melts, around 1 minute. Stir in cream cheese until smooth for about 2 minutes. Add honey and stir until melted, about 1 minute. Remove bowl from heat.
  • Gradually whisk in the egg yolks, one by one, into the creamy cheese mixture, making sure to whisk thoroughly after each addition. Stir in the lemon juice and zest.
  • Sift flour, cornstarch, and salt through a fine mesh strainer into the batter and whisk until smooth. Strain batter into a clean bowl to ensure a lump-free mixture. Set aside.
  • In a bowl, vigorously whisk egg whites until foamy, then mix in cream of tartar. Gradually add white sugar while whisking continuously until soft peaks appear. Gently fold 1/3 of the egg whites into the batter, followed by the rest. Transfer batter to the prepared pan, tap on a flat surface to eliminate air bubbles, and bake.
  • Lay a clean towel in a shallow baking sheet, then place the filled cake pan on top. Carefully pour water into the baking sheet until it reaches 1 to 2 inches up the side of the cake pan.
  • Place the baking sheet on the bottom rack of the oven and bake for 20 to 22 minutes. Lower the temperature to 275 degrees F (135 degrees C) without opening the oven door. Bake for an additional 55 minutes until the center is slightly jiggly. Turn off the oven and let the cake sit inside with the door ajar for 30 minutes.
  • Remove cake from springform pan with care, then garnish with confectioners' sugar. Refrigerate for 1 to 2 hours or serve at room temperature.

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