Japanese steamed cheesecake or cotton cheesecake

Add the cream of tartar (if using) and continue whisking until soft peaks form.

Gradually add the granulated sugar while continuing to beat the egg whites until they form stiff, glossy peaks.

Step 5: Fold in the Egg Whites

Gently fold the beaten egg whites into the cream cheese mixture in three additions. Use a spatula to fold carefully so as not to deflate the batter. The goal is to keep the batter airy and light.

Step 6: Steam-Bake the Cheesecake

Pour the cheesecake batter into the prepared cake pan and smooth the top.

Place the cake pan into the larger baking dish or tray. Pour hot water into the larger dish to create a water bath, about 1 inch deep.

Carefully transfer the whole setup to the oven and bake at 320°F (160°C) for 50-60 minutes, or until the top of the cheesecake is golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool the Cheesecake

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 15 minutes. This helps to prevent it from collapsing too quickly.

Remove the cheesecake from the oven and the water bath. Let it cool completely in the pan.

Once cooled, carefully remove the cheesecake from the pan and peel off the parchment paper.

Step 8: Serve

For an extra elegant touch, dust the top of the cheesecake with powdered sugar before serving.

Slice and enjoy the delicate, fluffy layers of your Japanese Steamed Cheesecake!

Tips for the Perfect Cotton Cheesecake

Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature to ensure a smooth batter.