Low Fiber Japanese Cotton Cheesecake
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Learn more →Ingredients
8 servings
For the batter
- 8 oz full-fat cream cheese, cubed and softened
Ingredient notePlain cream cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cream cheese, please tap it and change its rating to Red.
- ¼ cup unsalted butter, cubed
Ingredient noteButter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- ½ cup whole milk
Ingredient notePlain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- 6 large eggs, separated, at room temperature
- ½ cup cake flour, sifted
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
Ingredient noteFruit juice contains far less fiber than whole fruit, so the lemon juice used here leaves little residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- 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)
Can be omittedapricot jam
- 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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