Print

Japanese Cotton Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 72 reviews

This Japanese Cotton Cheesecake is an irresistibly light and fluffy dessert with a melt-in-your-mouth texture. Featuring a delicate blend of cream cheese, egg whites whipped into soft meringue, and a gentle baking process with a water bath, it creates a souffle-like cake perfect for special occasions or a refined treat.

Ingredients

Units Scale

Flour & Starch

  • 1/4 cup (30 g) cake flour
  • 2 tablespoons (20 g) cornstarch

Dairy & Eggs

  • 3/4 cup (180 g) full fat cream cheese (brick)
  • 2 tablespoons (30 g) unsalted butter, room temperature
  • 3 1/2 tablespoons (50 g) full fat milk
  • 3 large egg yolks, room temperature
  • 3 large egg whites, room temperature

Flavorings & Others

  • 1/2 teaspoon (2 g) vanilla extract
  • 1/3 cup (70 g) granulated sugar
  • 1/2 teaspoon (2 g) lemon juice
  • Powdered sugar (for garnish)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 300°F (150°C) and line the bottom and sides of a 6-inch round baking pan with parchment paper to prevent sticking.
  2. Melt the butter and cream cheese over a double boiler: Bring a small saucepan half-filled with water to a boil. Place cream cheese, unsalted butter, and milk in a heatproof bowl over the pan and whisk until fully melted and combined, reaching approximately 130°F (55°C).
  3. Add egg yolks and vanilla: Remove the bowl from heat and whisk in the egg yolks and vanilla extract until fully combined.
  4. Sift in the cake flour and cornstarch: Using a fine mesh sieve, sift the cake flour and cornstarch into the wet mixture. Whisk until smooth, then pass the batter through the sieve again to remove any lumps, ensuring a silky texture.
  5. Make the meringue: In a large mixing bowl, beat the egg whites and lemon juice with an electric mixer on high speed until frothy. Gradually add the granulated sugar in three batches while continuing to beat, until medium soft peaks form—when peaks gently fold over like soft serve ice cream. Then mix on low speed for 30 seconds to break up large bubbles.
  6. Fold 1/3 of the meringue into the egg yolk batter: Gently fold one-third of the meringue into the egg yolk and cream cheese batter until smooth and combined, to lighten the mixture.
  7. Fold the egg yolk batter into the remaining meringue: Carefully fold the lightened batter back into the remaining meringue to maintain the airy texture. Avoid over-mixing to preserve the volume.
  8. Pour batter into pan and prepare water bath: Transfer the batter into the prepared pan. Tap the pan gently from about 5 inches high to pop large air bubbles. Place the pan inside a larger deep baking tray and pour 1-2 cm of hot boiling water into the outer tray to create a water bath for gentle, even baking.
  9. Bake the cheesecake: Bake at 300°F (150°C) for 30 minutes, then reduce heat to 230°F (110°C) and bake for another 30 minutes. Increase temperature to 275°F (135°C) and bake for an additional 13-15 minutes. Watch carefully to prevent cracking; if cracks appear, slightly open the oven door briefly to release steam.
  10. Cool the cake gradually: Turn off oven and let the cake sit inside for 15 minutes with the door slightly cracked. Remove the water bath and keep the cake in the oven for another 15 minutes. Finally, remove the cake from the pan and place it on a wire rack to cool completely.
  11. Garnish and serve: Before serving, sift powdered sugar on top for a delicate finishing touch. Enjoy the fluffy, light texture of this Japanese cotton cheesecake!

Notes

  • Room temperature eggs help achieve better volume in the meringue.
  • Be gentle when folding to preserve the airiness that makes this cake light.
  • Using a water bath prevents cracks and ensures even baking with a moist texture.
  • Watch the cake closely in the final bake stage to prevent overheating and cracking.
  • Sifting the batter before baking removes lumps for a smooth texture.
  • Allow the cake to cool gradually to avoid shrinking or collapsing.

Find it online: https://cookedbyclara.com/japanese-cotton-cheesecake-recipe/