Dairy Free 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
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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

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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