Preheat oven to 160°C (320°F). Line a round cake pan with parchment paper.
Melt cream cheese, butter, and milk together over low heat until smooth. Let cool slightly.
Sift flour and cornstarch, then add to the cream cheese mixture. Mix well.
Add egg yolks and mix until smooth.
In a separate bowl, beat egg whites with salt and lemon juice. Gradually add sugar (about 100 g) until stiff peaks form.
Gently fold the meringue into the cream cheese batter in three additions.
Pour the batter into the cake pan. Tap gently to remove air bubbles.
Place the cake pan in a larger baking dish filled with hot water (water bath).
Bake for 60–70 minutes until golden brown and set. Turn off oven and leave the cake inside with the door slightly open for 10 minutes.
Remove from oven, cool completely, and dust with powdered sugar before serving.
Variations
Matcha Version: Add 2 tsp matcha powder for a green tea flavor.
Chocolate Swirl: Mix in melted dark chocolate for a marble effect.
Fruit Topping: Serve with strawberries, blueberries, or mango slices.
Tips for Success
Use room temperature ingredients for a smooth batter.
Whip egg whites until stiff but not dry.
Bake in a water bath to keep the cake moist and prevent cracking.
Let the cake cool gradually to avoid collapsing.
Conclusion
Japanese cotton cheesecake is soft, airy, and perfectly balanced between rich and light. Once you try it, you’ll understand why it’s loved worldwide. Whether served plain or with toppings, it’s a dessert that impresses every time.
