Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake is a cloud-like dessert that combines the rich creaminess of cheesecake with the light, airy texture of a soufflé.

This melt-in-your-mouth treat is delicately sweet and perfect for any occasion. Whether you’re a cheesecake enthusiast or trying this style for the first time, its unique texture and flavor will leave you impressed. Serve it plain or with a dusting of powdered sugar, fresh fruit, or a dollop of whipped cream for an unforgettable dessert experience.

Kitchen Equipment Needed

• 8-inch round cake pan
• Hand or stand mixer
• Large mixing bowls
• Whisk
• Rubber spatula
• Double boiler or heatproof bowl over simmering water
• Baking tray for water bath
• Parchment paper

Ingredients

• 7 oz (200g) cream cheese, softened
• 2 oz (50g) unsalted butter
• 1/3 cup (80ml) milk
• 4 large eggs, separated
• 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) cake flour
• 2 tbsp (16g) cornstarch
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Preheat the Oven:
   Preheat your oven to 320°F (160°C). Line the bottom and sides of your cake pan with parchment paper.
2. Melt and Mix:
   In a double boiler, melt the cream cheese, butter, and milk, stirring until smooth. Remove from heat and let cool.
3. Mix Dry Ingredients:
   Sift together the cake flour, cornstarch, and salt in a bowl. Set aside.
4. Combine Wet Ingredients:
   Once the cream cheese mixture has cooled slightly, add the egg yolks and vanilla extract, whisking until smooth. Gradually fold in the dry ingredients until just combined.
5. Beat Egg Whites:
   In a clean bowl, beat the egg whites with cream of tartar until frothy. Gradually add the sugar and continue beating until stiff peaks form.
6. Fold the Mixtures:
   Gently fold the beaten egg whites into the cream cheese mixture in three additions. Be careful not to deflate the batter.
7. Prepare the Water Bath:
   Pour the batter into the prepared cake pan. Tap the pan gently to release any air bubbles. Place the pan in a larger baking tray and fill the tray with hot water until it reaches halfway up the sides of the cake pan.
8. Bake:
   Bake for 25 minutes at 320°F (160°C), then reduce the temperature to 280°F (140°C) and bake for an additional 55 minutes.
9. Cool Gradually:
   Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove from the oven and let cool completely at room temperature before removing from the pan.

Prep Time

20 minutes

Cook Time

1 hour 20 minutes

Total Time

1 hour 40 minutes

Nutrition (Per Serving, Makes 8)

• Calories: 210
• Protein: 5g
• Carbohydrates: 18g
• Fat: 13g

Expert Tips

• Room Temperature Ingredients: Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smoother batter.
• Water Bath Success: Use hot water and ensure the water doesn’t splash into the batter. Wrapping the pan with foil can help prevent leaks.
• Perfect Texture: Beat the egg whites to stiff peaks but avoid overbeating to ensure the cheesecake remains light and airy.

FAQs

Can I use regular flour instead of cake flour?
Yes, but for a lighter texture, substitute 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.

Why did my cheesecake crack?
Cracks often occur due to overbeating the batter or sudden temperature changes. Cooling gradually in the oven helps prevent this.

How do I store the cheesecake?
Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days.

Storing & Reheating

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving.

Substitutions & Variations

• Citrus Twist: Add 1 tsp of lemon or orange zest for a zesty flavor.
• Chocolate Swirl: Drizzle melted chocolate into the batter and swirl gently for a marbled effect.
• Matcha Cheesecake: Add 1 tsp of matcha powder to the batter for a unique Japanese flavor.

Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake is a cloud-like dessert that combines the rich creaminess of cheesecake with the light, airy texture of a soufflé.

Print Recipe Pin Recipe

Equipment

• - 8-inch round cake pan
• - Hand or stand mixer
• - Large mixing bowls
• Whisk
• - Rubber spatula
• - Double boiler or heatproof bowl over simmering water
• - Baking tray for water bath
• Parchment paper

Ingredients

  

• - 7 oz 200g cream cheese, softened
• - 2 oz 50g unsalted butter
• - 1/3 cup 80ml milk
• - 4 large eggs separated
• - 1/2 cup 100g granulated sugar
• - 1/2 cup 60g cake flour
• - 2 tbsp 16g cornstarch
• - 1/4 tsp cream of tartar
• - 1 tsp vanilla extract
• - Pinch of salt

Instructions

 

• **Preheat the Oven:**
• Preheat your oven to 320°F (160°C). Line the bottom and sides of your cake pan with parchment paper.
• **Melt and Mix:**
• In a double boiler, melt the cream cheese, butter, and milk, stirring until smooth. Remove from heat and let cool.
• **Mix Dry Ingredients:**
• Sift together the cake flour, cornstarch, and salt in a bowl. Set aside.
• **Combine Wet Ingredients:**
• Once the cream cheese mixture has cooled slightly, add the egg yolks and vanilla extract, whisking until smooth. Gradually fold in the dry ingredients until just combined.
• **Beat Egg Whites:**
• In a clean bowl, beat the egg whites with cream of tartar until frothy. Gradually add the sugar and continue beating until stiff peaks form.
• **Fold the Mixtures:**
• Gently fold the beaten egg whites into the cream cheese mixture in three additions. Be careful not to deflate the batter.
• **Prepare the Water Bath:**
• Pour the batter into the prepared cake pan. Tap the pan gently to release any air bubbles. Place the pan in a larger baking tray and fill the tray with hot water until it reaches halfway up the sides of the cake pan.
• **Bake:**
• Bake for 25 minutes at 320°F (160°C), then reduce the temperature to 280°F (140°C) and bake for an additional 55 minutes.
• **Cool Gradually:**
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove from the oven and let cool completely at room temperature before removing from the pan.