Japanese Cheesecake
A fluffy and bouncy Japanese-style cheesecake, also known as cotton or jiggly cake, is simple to prepare at home.
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Instructions
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Preheat oven to 325°F (160°C). Grease an 8-inch springform pan with 1 tablespoon butter and wrap its bottom and sides with 2-3 sheets of foil.
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Start boiling 1 cup of water in a small saucepan. In a separate bowl, combine 4 tablespoons butter, 1 cup cream cheese, and 6 tablespoons milk, then melt them over the simmering water in a double boiler for about 5 minutes.
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Transfer the melted mixture to a stand mixer and whisk until smooth. Sift 3/4 cup all-purpose flour and 3 tablespoons cornstarch into a separate bowl, then gradually whisk this mixture into the cream cheese batter until incorporated.
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Whisk in 6 egg yolks, 1/4 cup sugar, 1/4 teaspoon salt, and 3 tablespoons lemon juice until smooth; set aside.
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In a clean, dry bowl, whip 6 egg whites on medium speed until opaque. Add 1/2 teaspoon cream of tartar and continue mixing. Gradually add 1/2 cup granulated sugar, one tablespoon at a time, until the meringue is thick, firm, and forms stiff peaks.
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Fold the meringue into the cream cheese batter in three additions, mixing quickly with the first addition to lighten the batter, then gently folding to preserve air with the remaining two additions.
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Start boiling 8 cups of water. Pour batter into the prepared pan, level it, and gently drop the pan to release air bubbles. Place the cake pan in a deep roasting pan on the middle oven rack, then pour boiling water into the roasting pan to reach halfway up the cake pan. Bake for 1 hour.
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Turn off the oven, leaving the cheesecake inside with the door closed for 45 minutes, then open the door and leave for another 15 minutes. Remove the cheesecake, cool completely on a rack, then unmold and dust with powdered sugar to serve.