Japanese/Cotton Cheesecake

Japanese cheesecake is also called cotton cheesecake because of its light, airy, and delicate texture. Unlike a classic cheesecake, it uses less cream cheese and tastes more like a soft cheesecake sponge cake

Before making Japanese cheesecake, follow these simple rules:

• Eggs must be at room temperature so they whip to a greater volume

• Do not overwhip the egg whites because they should only reach soft peaks

• Bake the cheesecake in a water bath to prevent cracks

• Let the cheesecake cool inside the oven or it may collapse

Ingredients (for a 22 cm / 9-inch pan)

• 300 g Philadelphia cream cheese 

• 200 ml milk

• 50 g butter

• 6 eggs, room temperature

• 140 g sugar

• 1/2 cup flour (60 g)

• 2 tbsp cornstarch (20 g)

• A pinch of salt

Steps

1. Cut the cream cheese into cubes

2. Using a double boiler, melt the cream cheese with the milk, whisking constantly until completely smooth and free of lumps

3. Remove from heat, add the butter, mix well, and let cool for 10 minutes

4. Separate the eggs into yolks and whites

5. Whisk the yolks with 40 g of sugar

6. Add the yolks to the cream cheese mixture and mix until smooth

7. Sift in the flour and cornstarch, then mix well

8. Beat the egg whites with a pinch of salt, gradually adding the remaining 100 g sugar until soft peaks form

9. Gently fold the whipped whites into the cream cheese mixture using a silicone spatula

10. Line a springform pan with parchment paper, making sure the paper extends about 5 cm above the rim

11. Wrap the outside bottom and sides of the pan tightly with several layers of foil

12. Place the pan into a larger baking tray filled with hot water so the water reaches about one-quarter of the height of the pan

13. Bake in a preheated 150°C (300°F) oven for 1.5 hours

Let the cheesecake cool completely inside the oven with the door slightly open

Decorate with whipped cream and fresh berries if desired