Japanese Cotton Cheesecake Recipe

Introduction

Japanese Cotton Cheesecake is a light, fluffy dessert that melts in your mouth with its delicate texture and subtle sweetness. This unique cheesecake combines the softness of a souffle with the richness of cream cheese, perfect for a treat or special occasion.

Ingredients

• 1/4 cup (30 g) cake flour
• 2 tablespoon (20 g) cornstarch
• 3/4 cup (180 g) cream cheese (full fat brick)
• 2 tablespoon (30 g) unsalted butter (room temperature)
• 3 1/2 tablespoon (50 g) milk (full fat)
• 3 large egg yolks (room temperature)
• 1/2 teaspoon (2 g) vanilla extract
• 3 large egg whites (room temperature)
• 1/3 cup (70 g) granulated sugar
• 1/2 teaspoon (2 g) lemon juice
• Powdered sugar (for garnish)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and line the bottom and sides of a 6-inch round baking pan with parchment paper.
2. Step 2: Melt the butter and cream cheese over a double boiler. Bring water to a boil in a small saucepan, place a mixing bowl on top, and whisk cream cheese, butter, and milk together until smooth and about 130°F (55°C).
3. Step 3: Remove the bowl from heat and whisk in the egg yolks and vanilla extract until combined.
4. Step 4: Sift the cake flour and cornstarch into the mixture and whisk until smooth. Pour the batter through a fine mesh sieve to remove lumps.
5. Step 5: In a separate large bowl, beat egg whites with lemon juice until frothy. Gradually add sugar in three batches while beating on high until soft peaks form, then mix on low for 30 seconds to remove large bubbles.
6. Step 6: Fold 1/3 of the meringue gently into the egg batter until smooth and combined.
7. Step 7: Carefully fold the egg batter back into the remaining meringue, taking care not to deflate the mixture.
8. Step 8: Pour the batter into the prepared pan from about 5 inches high to release large air bubbles. Place the pan in a larger baking tray and add 1-2 cm of hot boiling water to create a water bath.
9. Step 9: Bake at 300°F (150°C) for 30 minutes. Lower the temperature to 230°F (110°C) and bake for another 30 minutes. Finally, increase to 275°F (135°C) and bake for 13-15 minutes. Watch closely to avoid cracking; crack the oven door briefly if cracking starts.
10. Step 10: Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Remove from the water bath and keep the cake in the oven another 15 minutes. Cool completely on a rack before removing from the pan. Dust with powdered sugar before serving.

Tips & Variations

• Use full-fat cream cheese and milk for the best texture and flavor.
• Make sure egg whites are at room temperature for better meringue volume.
• Folding gently preserves the airy texture; avoid over-mixing.
• Add a teaspoon of lemon zest to the batter for extra brightness.
• For a larger cake, increase all ingredients proportionally and adjust baking time accordingly.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It tastes best served chilled or at room temperature. Reheat gently in a warm oven if preferred warm, but avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

You can use a larger pan, but the batter depth will be thinner, so reduce the baking time and watch closely to prevent overbaking. Scaling ingredients proportionally for a larger pan is recommended.

Why is the cake so fluffy and soft?

The lightness comes from folding meringue (whipped egg whites) into the batter, which adds air and creates the signature cotton-soft texture of this cheesecake.

Japanese Cotton Cheesecake Recipe

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★★★★★

4.7 from 105 reviews

This Japanese Cotton Cheesecake is a fluffy, light, and airy dessert with a delicate cream cheese flavor. Achieved through carefully whipped meringue folded into a smooth cream cheese batter, this cake boasts a melt-in-your-mouth texture distinct from traditional cheesecakes. Baked in a water bath to ensure gentle cooking and prevent cracking, it’s perfect for those who enjoy a soft, soufflé-like cake with subtle sweetness.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/4 cup (30 g) cake flour
• 2 tablespoon (20 g) cornstarch
• 1/3 cup (70 g) granulated sugar

Wet Ingredients

• 3/4 cup (180 g) cream cheese (full fat brick)
• 2 tablespoon (30 g) unsalted butter (room temperature)
• 3 1/2 tablespoon (50 g) milk (full fat)
• 3 large egg yolks (room temperature)
• 1/2 teaspoon (2 g) vanilla extract
• 3 large egg whites (room temperature)
• 1/2 teaspoon (2 g) lemon juice

Garnish

• powdered sugar

Instructions

1. Preheat and prepare pan: Preheat your oven to 300°F (150°C). Line the bottom and sides of a 6-inch round baking pan with parchment paper to prevent sticking and allow easy removal of the cake.
2. Melt the butter and cream cheese: Set up a double boiler by filling a small saucepan halfway with water and bringing it to a boil. Place a mixing bowl on top of the saucepan ensuring it doesn’t touch the water. Add the cream cheese, butter, and milk into the bowl. Whisk continuously until fully melted and combined, reaching about 130°F (55°C).
3. Add egg yolk and vanilla: Remove the bowl from heat. Whisk in the egg yolks and vanilla extract until smooth and combined with the cream cheese mixture.
4. Sift in the cake flour and cornstarch: Using a fine mesh sieve, sift the cake flour and cornstarch into the wet mixture. Whisk gently until smooth. Pass the batter through the sieve again to remove any lumps for an ultra-smooth batter.
5. Make the meringue: In a clean large mixing bowl, add the egg whites and lemon juice. Using an electric hand mixer, beat the whites on high speed until frothy. Gradually add the granulated sugar in three portions while continuing to beat. Beat until medium soft peaks form—when you lift the beaters, the peaks should slowly fold over like soft serve ice cream. Then mix on low speed for another 30 seconds to remove large air bubbles.
6. Fold 1/3 of meringue into egg batter: Gently combine one-third of the meringue into the cream cheese batter to lighten it. Fold carefully until smooth and fully incorporated.
7. Fold the egg batter back into remaining meringue: Pour the lightened egg batter into the remaining meringue. Carefully fold with a rubber spatula until just combined, retaining as much air as possible to maintain fluffiness. Avoid overmixing to prevent deflation.
8. Prepare the pan and water bath: Pour the batter into the prepared 6-inch pan. Drop the pan about 5 inches onto the counter to release any large air bubbles. Place the cake pan inside a larger, deep baking tray and fill the tray with 1-2 cm of hot boiling water to create a water bath.
9. Bake: Bake in the preheated oven at 300°F (150°C) for 30 minutes. Then reduce the temperature to 230°F (110°C) and continue baking for another 30 minutes. Finally, increase the temperature to 275°F (135°C) and bake for an additional 13-15 minutes. Watch carefully to prevent cracking; if cracks develop, slightly open the oven door for 5 seconds to release steam. The cake is done when the top is golden and a toothpick inserted in the center comes out mostly clean.
10. Cool: Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes to gradually reduce temperature. Remove the water bath, then leave the cake in the oven for another 15 minutes to avoid sudden temperature changes that can cause shrinkage. Remove the cake from the tin and transfer to a cooling rack. Cool completely before dusting with powdered sugar and serving.

Notes

• Ensure all eggs are at room temperature to achieve maximum volume when whipping.
• Be gentle when folding the meringue into the batter to maintain the cake’s fluffy texture.
• Using a water bath helps prevent the cake from cracking and keeps it moist.
• If you don’t have a 6-inch pan, a slightly larger pan can be used but the baking times may vary.
• Cool the cake completely for best texture and flavor before slicing.
• The cake can be stored in the refrigerator for 2-3 days and is best served chilled or at room temperature.

Keywords: Japanese cheesecake, cotton cheesecake, souffle cheesecake, fluffy cheesecake, cream cheese cake, Japanese dessert