1. Prepare the Pan and Oven
Preheat the oven to 320°F (160°C). Line the bottom and sides of a 6–7-inch springform pan with parchment paper, allowing the paper to extend slightly above the rim.
Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil to prevent water from entering during the water bath.
2. Make the Cream Cheese Mixture
Place the cream cheese, butter, and warm milk in a heatproof bowl over a saucepan of gently simmering water. Whisk until completely melted and smooth.
Remove from the heat and allow the mixture to cool slightly. Whisk in the egg yolks one at a time, followed by the vanilla extract.
3. Add the Dry Ingredients
Sift the cake flour and cornstarch into the cream cheese mixture. Whisk gently until smooth and lump-free.
For an extra-silky texture, strain the mixture through a fine-mesh sieve.
4. Prepare the Meringue
In a clean, dry bowl, beat the egg whites with the cream of tartar until foamy.
Gradually add the sugar in three additions while continuing to beat. Stop when soft-to-medium peaks form, with a slightly curved tip when the beaters are lifted. Avoid whipping to very stiff peaks.
5. Combine the Batter
Gently fold one-third of the meringue into the cream cheese mixture to lighten it.
Pour the lightened mixture into the remaining meringue. Carefully fold from the bottom upward until evenly combined, taking care not to deflate the batter.
6. Prepare the Water Bath
Pour the batter into the prepared springform pan. Gently tap the pan on the counter to release large air bubbles.
Place the cake pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 inch (2.5 cm) up the sides of the cake pan.
7. Bake the Cheesecake
Bake at 320°F (160°C) for 20 minutes. Without opening the oven door, reduce the temperature to 284°F (140°C) and continue baking for another 40–50 minutes, until the cake has risen, the top is golden, and the center is set.
8. Cool Gradually
Turn off the oven, open the door slightly, and leave the cheesecake inside for 10–15 minutes. This gradual cooling helps reduce sudden shrinking and cracking.
Remove the cake from the oven and water bath. Carefully remove the foil and allow the cheesecake to cool completely.
9. Dust and Serve
Gently remove the cheesecake from the pan, peel away the parchment paper, and dust the top with powdered sugar. Slice with a clean, warm knife and serve.
Tips
– Make sure the cream cheese is fully softened to avoid lumps.
– Separate the eggs carefully; even a small amount of yolk in the whites can prevent proper whipping.
– Use a clean, grease-free bowl for the meringue.
– Soft-to-medium peaks are essential for the cheesecake’s light, fluffy texture.
– Fold the meringue gently to preserve the air inside the batter.
– Always use hot water for the water bath and check that the foil is sealed properly.
– Avoid opening the oven during baking, as sudden temperature changes can cause the cake to collapse.
– Allow the cheesecake to cool gradually before removing it from the oven.
Result
An incredibly soft, airy Japanese cotton cheesecake with a delicate golden top and a light, cloud-like texture. Its creamy, melt-in-your-mouth center makes every slice feel delicate, fluffy, and delicious.
