Light and Fluffy Japanese Cotton Cheesecake

Japanese cotton cheesecake, also known as Japanese soufflé cheesecake, is a delightful dessert that combines the creaminess of traditional cheesecake with the light and airy texture of a soufflé. This unique cake, famous for its fluffy and jiggly appearance, is perfect for those who love a melt-in-your-mouth experience. Preheat your oven to 160°C (320°F). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are also lined to prevent sticking. Wrap the outside of the pan with aluminium foil to protect against water seeping in during the water bath.

In a small saucepan over low heat, combine the cream cheese, butter, and milk. Stir gently until the mixture is smooth and combined. Once fully melted, remove it from the heat and let it cool slightly. In a large bowl, whisk the egg yolks with vanilla extract and lemon juice until smooth. Gradually pour the cooled cream cheese mixture into the yolk mixture, whisking continuously to ensure a smooth batter.

Sift in the cake flour and cornstarch, folding gently until just combined. Be careful not to overmix. In a separate clean bowl, use an electric mixer to beat the egg whites with a pinch of salt. Once they become foamy, add cream of tartar (if using) to stabilize the meringue. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff peaks form.

The meringue should be glossy and firm but not dry. Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Then, add the remaining egg whites in two more additions, folding gently with a spatula until fully incorporated. Be careful not to deflate the mixture, as the air from the meringue will give the cheesecake its signature fluffy texture. Pour the batter into the prepared pan and tap it gently on the counter to remove any air bubbles. Place the cake pan in a larger baking dish, and fill the dish with hot water halfway up the sides of the cake pan.

This water bath will help the cheesecake bake evenly and prevent cracking. Bake for 1 hour at 160°C (320°F), then reduce the temperature to 150°C (300°F) and bake for an additional 30 minutes. The cake should rise beautifully and have a light golden top. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to prevent sudden cooling, which can cause the cake to deflate.

After that, remove the cake from the oven and water bath, and allow it to cool completely. For best results, chill the cheesecake in the refrigerator for at least 4 hours or overnight. Before serving, dust the top with powdered sugar for an extra touch of sweetness. Enjoy your fluffy and light Japanese cotton cheesecake with a cup of tea or coffee. Its delicate texture and subtle sweetness make it a perfect dessert for any occasion.