Total Time: ~2 hours 35 minutes
Servings: 8–10 slices
Category: Dessert
Cuisine: Japanese
About This Recipe
The Fluffy Japanese Cotton Cheesecake is a light, airy, and jiggly dessert that melts in your mouth. Unlike dense Western cheesecakes, this version is delicately sweet and baked in a water bath to achieve its signature cloud-like texture.
Why You’ll Love This Recipe
- Airy texture that feels like eating a cloud
- Delicate sweetness perfect for tea time
- Showstopper dessert for gatherings
- Versatile base for matcha, chocolate, or citrus twists
Ingredients
- 250 g cream cheese (room temperature)
- 50 g unsalted butter
- 100 ml milk
- 6 large eggs (separated)
- 140 g granulated sugar (divided)
- 60 g cake flour (or sifted all-purpose flour)
- 20 g cornstarch
- 1/4 teaspoon cream of tartar (or lemon juice)
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- 8-inch round cake pan (lined with parchment)
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Baking tray for water bath
Instructions
Step 1 – Prep Pan
Line cake pan with parchment. Wrap outside with foil to prevent water seeping in. Preheat oven to 320°F (160°C).
Step 2 – Cream Base
In saucepan, melt cream cheese, butter, and milk over low heat until smooth. Cool slightly.
Step 3 – Mix Batter
Whisk in egg yolks, vanilla, and salt. Sift in flour and cornstarch. Mix until smooth.
Step 4 – Whip Egg Whites
Beat egg whites with cream of tartar until foamy. Gradually add 100 g sugar. Whip to soft peaks.
Step 5 – Fold Together
Gently fold meringue into cream cheese mixture in 3 additions. Do not overmix.
Step 6 – Bake in Water Bath
Pour batter into pan. Place pan in larger tray filled with hot water. Bake 60–70 minutes until golden and set.
Step 7 – Cool Gradually
Turn off oven, leave cake inside with door ajar for 15 minutes. Remove, cool completely, then chill 1 hour before serving.
