Japanese cotton cheesecake
A tall, wobbly, cloud-light baked cheesecake with a creamy, gently tangy flavour.
- Time1 hr 30
- LevelHard
- Costabout £0.38 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Line a 20 cm deep round tin with baking paper and wrap the outside with foil.
- 2
Melt the cream cheese, butter and milk together in a bowl over simmering water, stirring until smooth. Cool for 10 minutes.
10 min - 3
Whisk in the egg yolks, then sift in the flour and cornflour. Stir in the lemon zest and juice.
- 4
Whisk the egg whites to foamy, add the sugar a little at a time, and whisk to soft peaks. Fold a third into the cheese mix, then fold in the rest.
- 5
Pour into the tin. Stand it in a roasting tin and add boiling water halfway up. Bake for 60 minutes until golden and just set with a gentle wobble.
60 min - 6
Cool in the oven with the door open for 20 minutes, then chill. Dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.