Japanese Cotton Cheesecake

Serves 8

Hands-on Time 40 minutes

Baking Time 1 hour 20 minutes

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Ingredients

• 50g unsalted butter (plus extra for greasing)

• 250g cream cheese

• 120g caster sugar (divided into two 60g portions)

• 150ml full-fat milk

• 6 medium eggs (separated)

• 60g plain flour

• 30g cornflour

• 1 tsp vanilla extract

• Juice of ½ lemon

• ¼ tsp cream of tartar

• Water (1 kettle’s worth)

Equipment

• Scissors

• Baking parchment

• 20cm fixed-bottom cake tin (at least 5cm deep) or springform tin*

  *Extra-wide, thick foil (if using a springform tin)

• Kitchen paper

• Roasting tray (at least 5cm deep)

• Saucepan

• Heatproof bowl

• Whisk

• Tea towel

• 2 large mixing bowls

• Small sieve

• Spatula

• Flat board (e.g., thin chopping board)

• Wire rack

Method

1. Prepare the tin

• Cut a parchment circle for the base of the tin and two strips for the sides (trim if taller than 4–5cm above the rim).

• Lightly grease the tin with butter and line with the parchment.

• If using a springform tin, wrap the outside tightly with 3 layers of foil to make it watertight.

• Place the tin on a double layer of kitchen paper in a roasting tray.

2. Make the batter

• Preheat the oven to 160°C/140°C (fan)/325°F/Gas Mark 3.

• Simmer water in a saucepan. Place a heatproof bowl over it (ensure the water doesn’t touch the bowl).

• Add the cream cheese, butter, and 60g sugar to the bowl. Whisk until smooth and thick. Remove from heat and dry the bowl.

• Whisk in the milk, then let cool.

• In a separate bowl, whisk the egg yolks until pale and thick. Add the cooled cream cheese mixture and whisk to combine.

• Sieve in half the flours, whisk gently, then repeat with the remaining flours. Stir in the vanilla and lemon juice.

3. Whip the egg whites

• In a clean bowl, whisk the egg whites and cream of tartar until foamy. Gradually add the remaining 60g sugar and whisk to stiff peaks.

• Fold 1/3 of the egg whites into the batter to loosen it, then gently fold in the rest until fully incorporated.

4. Bake the cake

• Boil the kettle. Pour the batter into the prepared tin from a height of 30cm to reduce air bubbles. Tap the tin gently to release trapped air.

• Place the tin in the roasting tray and pour boiling water into the tray (a few cm deep).

• Bake on a low shelf for 10 minutes, then reduce the temperature to 140°C/120°C (fan)/275°F/Gas Mark 1 and bake for 70 minutes.

5. Cool and serve

• Remove the cake from the oven and let it sit for 5 minutes. It will shrink slightly and pull away from the sides.

• Tear the side parchment and fold it down over the tin’s edges.

• Place a parchment-lined board over the tin, flip it, and remove the tin and parchment.

• Place a parchment-lined wire rack over the cake, flip again, and remove the board.

• Cool completely, then refrigerate overnight for best flavour.

Tips

• For a smooth top, avoid over-mixing the batter.

• If the cake browns too quickly, cover loosely with foil during baking.

Enjoy!