Cotton Cheesecake
This cheesecake achieves its cloudlike texture through small, intentional steps. Softened cream cheese whisked with yolks, milk, and flour forms a silky base, and straining it ensures a perfectly smooth batter before it’s folded into the meringue. The high-then-low bake, developed by Japanese pastry chefs in the 1960s, creates the gentle rise and signature wobble that seems impossibly light.
Cotton Cheesecake
Makes 1 (15cm) cake
Recipe by Sawako of Fait Beau
Ingredients
200 grams cream cheese50 grams egg yolks50 ml milk30 grams cake flour70 grams granulated sugar1 tablespoon lemon juice105 grams egg whites
Instructions
Preheat the oven to 200°C (390°F). Line a 15cm cake pan with reusable Teflon baking paper.
In a bowl, soften the cream cheese, then beat in the eggs. Add the milk and flour, and mix well. Strain the cheese mixture into another bowl to remove any lumps.
Make the meringue: Add all the sugar and lemon juice to the egg whites, and whisk until soft peaks form (do not overwhip).
Add one-third of the meringue to the cheese mixture, and mix with a whisk to lighten it. Then gently fold in the remaining meringue with a rubber spatula. Pour the batter into the prepared pan.
Bake in a hot water bath at 200°C (390°F) for 20 minutes, then lower the oven to 110°C (230°F) and bake for another 60 minutes.
Once the cheesecake is baked, take it out of the oven. Let it cool for about 5 minutes before removing the cake from the pan. In general, it’s fine to remove it from the pan immediately. Best served warm.
Notes
RECIPE TESTING NOTES
Bake from Scratch swapped a tall-sided 6-inch round cake pan for 15cm round pan and Bob’s Red Mill Cake Flour for Japanese cake flour. Regular parchment paper that is lightly sprayed with baking spray with flour can be substituted for reusable Teflon baking paper. All ingredients should be room temperature.
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