Ingredients
250g cream cheese (softened)
60g butter
100ml milk
6 large eggs (separate yolks and whites)
80g sugar (divide into two parts)
60g cake flour (or plain flour)
20g cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
Pinch of salt
Method
1. Prepare the pan
Line a 7–8 inch round cake pan with baking paper.
Preheat oven to 160°C (320°F).
Prepare a water bath (place cake pan inside a larger tray with hot water).
2. Make the cheese mixture
Melt cream cheese, butter, and milk together gently until smooth.
Add egg yolks, vanilla, and lemon juice. Mix well.
Sift in flour and cornstarch. Mix until smooth.
3. Make the meringue
Beat egg whites with salt until foamy.
Slowly add sugar and whip until soft peaks form.
4. Combine
Fold the egg white mixture gently into the cheese batter in 3 additions.
Do not overmix; keep the batter airy.
5. Bake
Pour batter into the pan.
Bake in the water bath:
160°C for 25 minutes
Reduce to 140°C and bake another 45–55 minutes
Turn off oven and leave cake inside for 10–15 minutes.
6. Cool and serve
Remove from pan and cool completely.
Chill for a few hours for the best texture.
Slice and serve.
Result: A light, jiggly, creamy Japanese cotton cheesecake with a golden top and soft melt-in-the-mouth center.
