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Japanese cheesecake that melts in your mouth

Here’s a simple Japanese Cotton Cheesecake (6-inch tin) recipe for you ✨

🥮 Ingredients (for 6-inch round tin)

3 large eggs (room temperature)

120 g cream cheese

40 g unsalted butter

60 ml milk

60 g sugar (split into 2 portions: 40 g + 20 g)

30 g flour sifted

10 g cornstarch

1/4 tsp cream of tartar (or a few drops of lemon juice)

Pinch of salt

. vanilla extract

🔪 Method

Prep:

Preheat oven to 160°C (320°F).

Line bottom of a 6-inch round tin with parchment. Wrap the outside with foil to prevent water leakage.

Cream mixture:

In a heatproof bowl over a pot of simmering water, melt cream cheese, butter, and milk together. Stir until smooth.

Remove from heat, let it cool slightly.

Egg yolk batter:

Whisk in egg yolks one by one.

Sift in flour + cornstarch + salt, fold gently until smooth.

Meringue:

In a clean bowl, beat egg whites with cream of tartar until foamy.

Gradually add the 40 g sugar in 2–3 additions. Whip to soft peaks (not stiff).

Combine:

Fold 1/3 of the meringue into the yolk mixture to lighten it, then gently fold in the rest. Don’t deflate.

Bake:

Pour batter into the tin. Tap lightly to remove air bubbles.

Place the tin in a larger tray, pour hot water around (about 1 inch high).

Bake at 160°C for 25 min, then lower to 140°C (285°F) for 30–35 min.

Turn off oven, leave cheesecake inside with door slightly open for 15 min.

Cool & serve:

Remove from oven, let cool completely.

Dust with icing sugar if desired.

✨ Result: A soft, fluffy, jiggly cheesecake that melts in your mouth.

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