Japanese Cotton Cheesecake

Method

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1. Line the base and sides of a 20 cm round tin with baking paper, letting the sides stand 5 cm proud. Wrap the outside in two layers of foil if the tin is springform.

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2. Melt the cream cheese, butter and milk together over a pan of simmering water, whisking until completely smooth. Cool for 5 minutes.

   Mark done Start 5 min timer

3. Whisk in the egg yolks one at a time, then sift in the flour and cornflour and whisk until glossy and lump-free. Add the lemon juice and salt.

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4. In a spotlessly clean bowl, whisk the whites with the cream of tartar until foamy, then add the sugar in three additions and whisk to soft, drooping peaks — the tip should curl over, not stand up.

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5. Fold a third of the meringue into the cheese base to loosen, then fold in the remainder in two additions, stopping the moment it is combined.

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6. Pour into the tin from a height of 20 cm to burst large bubbles, then tap the tin on the counter twice.

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7. Set in a roasting tin and pour in boiling water to a depth of 3 cm. Bake at 150°C / 300°F for 30 minutes, then reduce to 130°C / 265°F for 40 minutes more.

   Mark done Start 30 min timer

8. Turn the oven off, prop the door open with a wooden spoon, and leave the cake inside for 30 minutes. This gradual cooling is what prevents collapse.

   Mark done Start 30 min timer

9. Remove, cool completely, then brush with warm apricot jam. Chill for 2 hours before slicing with a hot, dry knife.

   Mark done Start 2 hr timer

Chef’s Tips

• Every ingredient should be at room temperature. Cold cream cheese will not emulsify and leaves lumps.
• A cracked top means the oven was too hot or the meringue too stiff. Both are easy fixes next time.
• Serve it slightly chilled but not fridge-cold, when the texture is at its most cotton-like.

Pairing Suggestions

• Hojicha or a light oolong tea
• Serve with fresh strawberries
• A perfect close to a rich ramen dinner

Storage & Reheating

Refrigerate up to 4 days, covered. Freezes 1 month; thaw overnight in the fridge, though it loses a little bounce.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.