Japanese Cotton Cheesecake
Fluffy, cottony cake that is a cross between sponge cake and cheesecake.
Servings Prep Time
4-6Servings 20 Minutes
Cook Time Passive Time
1 Hour 2Hours
Servings Prep Time
4-6Servings 20 Minutes
Cook Time Passive Time
1 Hour 2Hours
Ingredients
Instructions
  1. In a medium saucepan, combine cream cheese, milk and butter. Whisk over low heat until cream cheese and butter melts and mixture is smooth. You can also do this in a double boiler. Remove from heat and allow to cool completely.
  2. Prepare a 6 inch cake pan with tall sides by greasing well with butter. Cut a round piece of parchment to fit on bottom, then line sides with more parchment. Trim top if necessary. NOTE: If you are using a springform pan, double line the bottom going up the sides with aluminum foil.
  3. Preheat oven to 300F. Separate the egg yolks from the whites into 2 large bowls. Using an electric mixer, beat the yolks while slowly adding about half of the 70 grams of sugar until light and creamy. Add vanilla.
  4. With clean beaters, beat egg whites until soft peaks begin to form. Slowly add in the remaining sugar and beat until stiff peaks form.
  5. Add cooled cheese mixture into egg yolks and whisk until blended. Combine cake flour with cornstarch and sift into the cheese mixture. Whisk until well combined and lump free. Now fold in egg whites, one third at a time, until no white streaks remain.
  6. Pour batter into prepared pan. Smooth top and slam pan a few times to release air bubbles. Place into a larger cake pan and add enough boiling water to go halfway up the sides of cake pan. Bake for 1 hour, free of drafts. Turn off oven and open oven door slightly. Leave in opened oven for an additional hour.
  7. Once cooled, remove cake from pan and peel off all paper. Dust with powdered sugar if desired and serve at room temperature or chilled.