baking · vegetarian
Japanese cotton cheesecake
A jiggly, airy soufflé cheesecake baked low in a water bath.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Springform pan.
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Method
-
1
Heat the oven to 160°C (320°F). Line the bottom and sides of an 20 cm round pan (not springform) with parchment that rises above the rim, and wrap the outside in foil.
-
2
Melt the cream cheese, butter and milk over low heat until smooth; cool slightly, whisk in yolks, then sift in flour and cornstarch and add lemon.
-
3
Whip the whites with cream of tartar, gradually adding sugar, to soft-to-medium peaks.
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4
Fold the whites into the batter in three additions, pour into the pan and tap out large bubbles.
-
5
Bake in a hot water bath 25 minutes at 160°C (320°F), then 50 minutes at 140°C (285°F). Turn off the oven and leave 15 minutes with the door ajar before unmolding.
