Japanese
Japanese Cotton Cheesecake
A gentle water bath and softly folded meringue give this Japanese cheesecake its tall, fine crumb, delicate lemon fragrance, and light cream-cheese richness.
10 servings · 35 minutes prep · 75 minutes cook
Ingredients
Pan and Cheese Base
- 4 tablespoons unsalted butter, plus softened butter for the pan
- 8 ounces full-fat brick cream cheese, cut into small cubes and softened
- 1/2 cup whole milk
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
Yolk Batter
- 6 large egg yolks, at room temperature
- 1/2 cup cake flour
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Meringue
- 6 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 2/3 cup granulated sugar
To Serve
- 1 tablespoon powdered sugar, optional, for a very light dusting
Directions
Prepare the Pan and Water Bath
- Heat the oven to 300°F (150°C) with a rack in the lower-middle position. Butter the bottom and sides of a solid 8-inch round pan using extra softened butter. Line the bottom with parchment and collar the sides with parchment that rises 2 inches above the rim. Lightly grease the exposed inner face of the parchment collar.
- Set the lined pan inside a deep roasting pan. Bring enough water for the bath to a boil in a second saucepan; reserve it so the filled cake pan does not wait.
Build and Strain the Cheese Batter
- Set a heatproof bowl over barely simmering water. Add the cream cheese, butter, and milk; whisk gently for 4 to 6 minutes until completely smooth. Remove from heat and cool for 5 minutes.
- Whisk in the egg yolks one at a time, then whisk in the lemon zest, vanilla, and lemon juice. Sift in the cake flour and cornstarch; whisk just smooth, then pass through a fine-mesh sieve into a clean wide bowl.
Whip and Fold the Meringue
- Beat the egg whites and cream of tartar on medium speed until uniformly foamy. Add the sugar gradually over 1 minute, then beat only until glossy medium peaks bend at the tip.
- Whisk one-third of the meringue into the cheese batter to lighten it. Fold in the remaining meringue in two additions with a rubber spatula, sweeping around the bowl and through the center until no white streaks remain. Pour into the pan and tap it once gently to release only the largest bubbles.
Bake and Cool Gradually
- Pour boiling water into the roasting pan to reach halfway up the cake pan. Bake for 70 to 75 minutes, without opening the oven during the first hour, until the top is evenly golden and the center trembles as one piece rather than rippling.
- Turn off the oven, prop the door open about 2 inches, and leave the cake inside for 20 minutes. Remove it from the water bath and cool on a rack for 60 minutes; then carefully lift it out using the parchment. Chill for 30 minutes for cleaner slices, or serve slightly warm. Dust sparingly with the powdered sugar if desired.
