Japanese cotton cheesecake

6. Fold the Batter

• Add one-third of the meringue into the batter and mix gently.
• Fold in the remaining meringue in two parts using a spatula.

👉 Use slow, careful folding motions to avoid deflating the mixture.

7. Prepare the Water Bath

• Pour the batter into the prepared cake pan.
• Place the pan into a larger baking tray.
• Fill the tray with hot water (about halfway up the cake pan).

👉 The water bath ensures even baking and prevents cracks.

8. Bake Slowly

• Bake at 150°C (300°F) for 60 minutes, then reduce to 140°C (285°F) and bake for another 30 minutes.
• Turn off the oven and leave the cake inside with the door slightly open for 15–20 minutes.

9. Cool and Serve

• Remove the cake and let it cool completely.
• Carefully remove from the pan.
• Dust with powdered sugar or serve plain.

🍰 Tips for Success

• Room temperature ingredients help create a smooth batter.
• Do not overbeat the meringue—soft peaks are ideal.
• Avoid sudden temperature changes to prevent the cake from collapsing.
• Use a water bath—this is essential for the signature texture.

🌟 Final Result

When done right, your Japanese cotton cheesecake will be:

• Light and fluffy
• Slightly jiggly in the center
• Moist and delicate with a subtle sweetness

Each bite delivers a perfect balance between cheesecake richness and airy softness—a true masterpiece of baking simplicity and precision.

If you want, I can also give you a short version for social media or tips to fix common mistakes like cracking or sinking.