Japanese Cotton Cheesecake Recipe

### Instructions: How to Make Japanese Cotton Cheesecake

#### 1. **Prepare the Cheesecake Batter**
Start by preheating your oven to **160°C (320°F)**. Line the base and sides of a **20cm (8-inch) round cake pan** with parchment paper. It’s important to line the pan well so that the cheesecake doesn’t stick during baking.

In a heatproof bowl, combine the **cream cheese**, **unsalted butter**, and **milk**. Place this bowl over a pot of simmering water (double boiler method) and melt the mixture, stirring occasionally until smooth and well combined. This will create a creamy base for your cheesecake batter.

Once melted, remove the bowl from the heat and allow it to cool slightly. Sift the **cake flour** and **cornstarch** into the mixture to remove any lumps, and then mix well until smooth. Add the **vanilla extract** and a pinch of **salt** and stir until fully combined.

#### 2. **Separate the Eggs**
Separate the **egg yolks** and **egg whites** into two separate bowls. The yolks will be added to the cream cheese mixture, and the egg whites will be whipped into a meringue.

#### 3. **Make the Meringue**
In a clean, grease-free bowl, beat the **egg whites** with an electric mixer on medium speed. Once the egg whites start to foam, add the **cream of tartar** (if using) and continue beating. Gradually add the **granulated sugar** in small portions while beating, until stiff peaks form. The meringue should be firm and glossy.

#### 4. **Combine the Meringue and Cream Cheese Mixture**
Gently fold the beaten **egg yolks** into the cream cheese mixture. Once incorporated, start adding the meringue in small portions. Be careful not to deflate the meringue—use a folding motion to combine the two mixtures gently. Continue until everything is just combined and there are no streaks of meringue remaining.

#### 5. **Bake the Cheesecake**
Pour the batter into the prepared cake pan, gently tapping the pan on the counter to remove any air bubbles. To ensure an even cook, place the cake pan into a larger pan and add hot water to the outer pan (about 1 inch of water), creating a water bath. This helps regulate the temperature and ensures a moist, even bake.

Bake the cheesecake in the preheated oven for about **50 to 60 minutes**. You’ll know it’s done when the top is golden and the cheesecake has set in the center, but it should still have a slight jiggle. Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool slowly for about 1 hour. This helps prevent cracks from forming.

#### 6. **Cool and Serve**
After cooling, remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then transfer it to the refrigerator for at least **3 hours** (or overnight) to fully set.

When ready to serve, carefully remove the cheesecake from the pan. Slice it using a sharp knife dipped in warm water for smooth edges. The result will be a soft, airy, and melt-in-your-mouth treat!

### Tips for Perfect Japanese Cotton Cheesecake

1. **Use Room Temperature Ingredients**: For a smooth batter, ensure that the **cream cheese** and **butter** are softened to room temperature before starting.

2. **Don’t Rush the Meringue**: The meringue is what gives this cheesecake its light, airy texture, so be sure to beat the egg whites properly. Don’t add the sugar too quickly—gradually adding it helps create a smooth, stable meringue.

3. **Use a Water Bath**: The water bath ensures a gentle, even bake, helping to prevent cracking and producing a beautifully smooth texture.

4. **Cool Slowly**: After baking, allow the cheesecake to cool slowly in the oven with the door cracked open. This step helps to avoid sudden temperature changes that could cause the cheesecake to deflate or crack.

5. **Flavor Variations**: While this recipe is a classic, you can experiment with adding other flavors, such as **lemon zest**, **matcha powder**, or **chocolate chips**, to create your own twist on this airy cheesecake.

### Serving Suggestions

– **With Fresh Fruit**: Top the cheesecake with fresh berries, such as strawberries, raspberries, or blueberries, for a sweet and tangy contrast.
– **Whipped Cream**: A dollop of freshly whipped cream is a simple, yet indulgent addition that pairs beautifully with the fluffy texture of the cheesecake.
– **Fruit Sauce**: Drizzle the cheesecake with a fruit sauce made from **mango**, **passion fruit**, or **berry puree** to elevate the flavor.
– **Matcha**: If you love matcha, sprinkle some matcha powder on top for a subtle, earthy flavor.

### Why You Should Try Japanese Cotton Cheesecake

– **Light Yet Indulgent**: If you love cheesecake but want something lighter, Japanese Cotton Cheesecake offers the perfect balance of indulgence and airiness.
– **Impress Your Guests**: This cheesecake looks as impressive as it tastes. Its beautiful golden-brown top and fluffy texture are sure to wow your friends and family.
– **Perfect for Any Event**: Whether it’s a birthday, holiday, or casual get-together, this cake is sure to be a hit. Its delicate flavor makes it suitable for all ages and tastes.

### Conclusion

Japanese Cotton Cheesecake is a wonderful twist on the classic cheesecake that’s sure to delight with its light, fluffy texture and delicate flavor. Though it takes a bit of patience and precision, the result is a stunning dessert that will impress your guests and become a favorite at your dinner table. Perfect for those who prefer lighter, less-sweet desserts, this airy cheesecake is a must-try for any cheesecake lover. Try this recipe today and enjoy the magic of Japanese baking!