Low Sodium Japanese Cotton Cheesecake

Total time2 hr 35 min

Prep time30 min

Cook time1 hr 5 min

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Ingredients

8 servings

For the batter

8 oz full-fat cream cheese, cubed and softened
¼ cup unsalted butter, cubed
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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½ cup whole milk
6 large eggs, separated, at room temperature
½ cup cake flour, sifted
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the meringue

½ cup plus 2 tbsp granulated sugar, divided
¼ tsp cream of tartar

For serving

2 tbsp apricot jam, warmed and strained (optional)
powdered sugar, for dusting (optional)

Instructions

1
Position a rack in the lower third of the oven and preheat to 325°F (165°C). Grease an 8-inch round cake pan and line the bottom and sides with parchment paper, cutting the side strips tall enough to extend about 1 inch above the rim of the pan.
2
Bring about 2 inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over the saucepan without letting the bottom touch the water. Add the cream cheese, butter, and milk to the bowl and stir gently until the cream cheese and butter are fully melted and the mixture is smooth, about 5 minutes. Remove from the heat and let cool for 5 minutes.

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