Japan’s “Cotton Candy” Cheesecake Melts in Your Mouth

Ingredients

• 8 oz Cream Cheese (softened, cut into cubes)
• 2 Tbsp Unsalted Butter (cut into small pieces)
• 1 pinch Salt (fine sea salt)
• 2 Tbsp Whole Milk (room temperature)
• 4 large Egg Whites (room temperature)
• 1/4 cup Granulated Sugar (divided: 2 Tbsp for egg whites, remainder for base)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 2 Tbsp All-Purpose Flour (sifted)
• 4 large Egg Yolks (room temperature)
• 1 tsp Vanilla Extract (pure)
• 1 tsp Lemon Zest (fine zest of one lemon)
• 1 sheet Parchment Paper (cut to line the springform pan and form a collar)

Instructions

1. Melt Cream Cheese Base

   In a medium saucepan over low heat, combine the cubed cream cheese, butter, pinch of salt, and milk. Stir constantly until the mixture is completely smooth and the cheese is fully melted.

   Time: PT5M

   Temperature: Low heat

2. Prepare Stabilized Egg‑White Foam

   In a clean mixing bowl, whisk the egg whites until foamy. Add the lemon juice and 2 Tbsp of the granulated sugar, then continue whisking on medium speed until soft‑to‑medium droopy peaks form.

   Time: PT10M

3. Combine Base Ingredients

   To the melted cheese mixture, whisk in the remaining 2 Tbsp sugar, sifted flour, egg yolks, vanilla extract, and lemon zest until just combined. The mixture should be smooth and glossy.

   Time: PT5M

4. Fold Egg‑White Foam into Base

   Using a rubber spatula, gently fold the stabilized egg‑white foam into the cheese base in three additions. Start by cutting through the center, turning the bowl, and lifting the mixture over the top. Stop folding as soon as the batter is uniform; over‑mixing will deflate the foam.

   Time: PT5M

5. Prepare Pan and Water Bath

   Line the bottom and sides of the 9‑inch springform pan with parchment paper, then cut a second strip to form a tall collar around the outside of the pan (about 2‑inch high). Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the side of the springform pan.

   Time: PT5M

6. Bake the Cheesecake

   Preheat the oven to 300°F (150°C). Place the water‑bath set on the middle rack and bake for 65 minutes, or until the top is lightly golden and a thin crust forms. The center should still have a slight jiggle.

   Time: PT1H5M

   Temperature: 300°F

7. Turn Off Oven and Rest

   After the bake time, turn off the oven but leave the door slightly ajar. Let the cheesecake sit in the warm oven for an additional 15 minutes to cool slowly and prevent collapse.

   Time: PT15M

8. Cool Completely and Unmold

   Remove the pan from the water bath and place on a cooling rack. Once the cake is at room temperature, cut away the parchment collar, run a thin knife around the edge, and gently release the springform. Invert the cake onto a serving platter.

   Time: PT20M

9. Serve

   Slice with a hot, wet knife for clean cuts. Serve plain or with a dusting of powdered sugar, fresh berries, or a drizzle of lemon glaze.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

20 g

Fat

15 g

Fiber

0 g