Light and Fluffy Japanese Cotton Cheesecake

 Ingredients

• 250 g (9 oz) cream cheese (room temperature)
• 50 g (¼ cup) unsalted butter
• 100 ml (½ cup) milk
• 6 large eggs (separated)
• 140 g (⅔ cup) granulated sugar (divide into two parts)
• 60 g (½ cup) cake flour (or all-purpose flour, sifted)
• 20 g (2 tbsp) cornstarch
• 1 tsp lemon juice
• 1 tsp vanilla extract
• A pinch of salt

‍ Instructions

Step 1: Prepare the Pan

1. Line the bottom and sides of an 8-inch round cake pan with parchment paper.
2. Wrap the outside of the pan with foil to prevent water from seeping in (since it will bake in a water bath).

Step 2: Cream Cheese Mixture

1. In a heatproof bowl over a pot of simmering water (double boiler method), melt together cream cheese, butter, and milk until smooth.
2. Remove from heat, let cool slightly, then whisk in egg yolks, vanilla extract, and lemon juice.
3. Sift in flour and cornstarch, mixing until lump-free.

Step 3: Meringue

1. In a clean, dry bowl, beat egg whites with a pinch of salt until foamy.
2. Gradually add sugar (in 3 additions) while beating until soft peaks form (not stiff, but glossy and smooth).

Step 4: Combine

1. Gently fold the meringue into the cream cheese mixture in 3 additions.
2. Use a spatula to fold slowly—do not overmix, or the cake will lose fluffiness.

Step 5: Bake

1. Pour the batter into the prepared cake pan.
2. Place the cake pan into a larger baking tray and pour hot water into the tray (about 1 inch high).
3. Bake in a preheated oven at 150°C (300°F) for 60–70 minutes, then lower to 140°C (285°F) and bake for another 20 minutes.
4. Turn off oven and leave the cake inside (with door slightly open) for 15 minutes to prevent sudden collapse.

Step 6: Cool & Serve

1. Remove from oven and let cool completely before unmolding.
2. Dust with powdered sugar or serve with fresh fruits.

 Tips for Success

• Use room temperature ingredients for a smoother batter.
• Don’t overbeat egg whites—soft peaks keep the texture light.
• Water bath (bain-marie) ensures gentle baking and prevents cracks.

Would you like me to also give you a simpler version with fewer steps (a beginner-friendly recipe), or do you prefer keeping it professional-style like above?