Description
This Japanese Cotton Cheesecake is a light, fluffy, and jiggly soufflé-style dessert that melts in your mouth. Less sweet than traditional cheesecake, it uses whipped egg whites and a gentle water bath for a cloud-like texture that’s perfect for impressing guests or enjoying as a delicate treat.
Ingredients
8 oz (225 g) cream cheese
4 tbsp (56 g) unsalted butter
½ cup (120 ml) whole milk
4 large egg yolks
½ cup (60 g) cake flour
2 tbsp (15 g) cornstarch
½ cup (100 g) granulated sugar
4 large egg whites
1 tsp (5 ml) lemon juice (optional)
1 tsp (5 ml) vanilla extract
Pinch of salt
Instructions
Preheat oven to 320°F (160°C). Wrap the base of an 8-inch springform pan in foil and line with parchment paper.
Place a roasting pan on a lower oven rack for the water bath.
Melt cream cheese, butter, and milk together over simmering water until smooth. Remove from heat.
Whisk egg yolks into the mixture, followed by vanilla and lemon juice.
Sift in cake flour, cornstarch, and salt. Stir until no lumps remain.
In a clean bowl, beat egg whites to soft peaks, gradually adding sugar, and whip to stiff, glossy peaks.
Fold one-third of the meringue into the cheese mixture, then gently fold in the rest without deflating.
Pour batter into the prepared pan. Place the pan inside the roasting pan and add hot water halfway up the sides.
Bake for 60 minutes at 320°F, reduce to 300°F (150°C), and bake another 20–25 minutes.
Turn off the oven, crack the door, and let the cheesecake rest for 15 minutes before removing. Cool completely before serving.
Notes
Sift dry ingredients twice for a lighter texture.
Don’t skip the water bath—it keeps the cake moist and prevents cracks.
Cool gradually to avoid sinking or shrinking.
Dust with powdered sugar or serve with fresh berries for presentation.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese