📝 About This Recipe
Often referred to as 'Cotton Cheesecake,' this ethereal Japanese masterpiece is the perfect marriage between a rich New York cheesecake and a delicate chiffon cake. It features a remarkably light, airy texture that literally jiggles when shaken and melts on the tongue with a subtle tang of cream cheese. Originating from Hakata, Japan, this dessert has become a global sensation for its sophisticated balance of sweetness and its signature pillowy crumb.
🥗 Ingredients
The Cream Cheese Base
- 250 grams Cream Cheese (full-fat, softened at room temperature)
- 60 grams Unsalted Butter (high quality, at room temperature)
- 100 milliliters Whole Milk (room temperature)
- 6 large Egg Yolks (from cold eggs, separated carefully)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
Dry Ingredients
- 60 grams Cake Flour (sifted twice for maximum lightness)
- 20 grams Cornstarch (sifted with the flour)
- 1/4 teaspoon Salt (fine sea salt)
The Meringue
- 6 large Egg Whites (chilled, absolutely no trace of yolk)
- 1/4 teaspoon Cream of Tartar (to stabilize the egg whites)
- 140 grams Granulated Sugar (superfine/caster sugar works best)
For Finishing
- 2 tablespoons Apricot Jam (strained and warmed for a classic glaze)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 320°F (160°C). Grease the bottom and sides of an 8-inch (20cm) round springform or solid cake pan. Line the bottom and sides with parchment paper, ensuring the side paper stands 2 inches above the rim to support the cake's rise.
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2
Prepare a water bath (bain-marie) by placing a large roasting pan in the oven and filling it with 1 inch of hot water. Wrap the outside of your cake pan in three layers of heavy-duty aluminum foil to prevent water leakage.
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3
In a large heat-proof bowl set over a pot of simmering water (double boiler), combine the cream cheese, butter, and milk. Whisk gently until the mixture is completely smooth and melted.
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4
Remove the bowl from the heat and let it cool slightly. Whisk in the 6 egg yolks one at a time, followed by the lemon juice, vanilla extract, and salt until well incorporated.
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5
Sift the cake flour and cornstarch directly into the cream cheese mixture. Whisk gently until just combined and no lumps remain. Strain the mixture through a fine-mesh sieve into a clean bowl for an ultra-smooth texture.
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6
In a separate large, grease-free bowl, beat the chilled egg whites and cream of tartar on medium speed until frothy. Slowly add the sugar in three stages while continuing to beat.
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7
Continue beating the egg whites until 'soft peaks' form. The peaks should gently fold over when the whisk is lifted; do not over-beat to stiff peaks or the cake will crack.
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8
Take 1/3 of the meringue and whisk it into the cheese batter to lighten it. Then, using a silicone spatula, gently fold in the remaining meringue in two batches using a 'cut and fold' motion until no white streaks remain.
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9
Pour the batter into the prepared cake pan from a height of about 6 inches to pop large air bubbles. Tap the pan firmly on the counter 3-4 times to further level the batter.
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10
Place the pan into the hot water bath in the oven. Bake at 320°F (160°C) for 20 minutes, then reduce the temperature to 300°F (150°C) and bake for another 40-50 minutes until the top is golden brown and a skewer comes out clean.
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11
Turn off the oven and prop the door open slightly (about 1-2 inches) with a wooden spoon. Leave the cake inside for 15-20 minutes; this gradual cooling prevents the cake from collapsing suddenly.
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12
Remove from the oven and carefully lift the pan out of the water bath. Let it sit for 10 minutes before gently removing the cake from the pan. Peel off the parchment paper while warm.
💡 Chef's Tips
Always use a water bath; the steam is crucial for the moist, soufflé texture. Do not over-whip the egg whites; 'soft peaks' are the secret to preventing the surface from cracking. Ensure all your base ingredients (cheese, butter, yolks) are at room temperature to prevent lumps. Strain the cheese batter before adding the meringue to guarantee that signature 'melt-in-your-mouth' feel. If the top isn't browning, move the rack to the upper third for the last 5 minutes of baking.
🍽️ Serving Suggestions
Brush the top with warmed apricot jam for a professional, glossy finish. Serve slightly warm for the most intense 'jiggle' and a melt-away texture. Pair with a cup of hot Matcha green tea or a delicate Earl Grey to balance the creaminess. Top with fresh raspberries or a light dusting of powdered sugar for an elegant presentation. Once chilled overnight, the flavor deepens and the texture becomes more like a traditional cheesecake.