Description

Japanese Cotton Cheesecake is a light, airy dessert that sits somewhere between a traditional cheesecake and a soufflé cake. Unlike dense New York cheesecake, this version is delicately fluffy, mildly sweet, and incredibly moist. The texture almost dissolves on your tongue, making it one of the most popular Asian desserts worldwide.

What makes this cake special is the meringue-based batter and gentle water-bath baking method, which creates its signature height and soft crumb. Finished with a dusting of powdered sugar, it’s elegant enough for special occasions yet simple enough for everyday baking.

This Japanese cheesecake recipe is perfect for anyone searching for a low-density, bakery-style dessert that feels indulgent without being heavy.

Ingredients

Cream Cheese Mixture

• 250 g (8.8 oz) cream cheese, softened

• 50 g (¼ cup) unsalted butter

• 100 ml (⅓ cup + 1 tbsp) whole milk

• 6 large egg yolks

• 70 g (½ cup) cake flour

• 20 g (2 tbsp) cornstarch

• ¼ tsp salt

• 1 tsp vanilla extract

Meringue

• 6 large egg whites

• 130 g (⅔ cup) granulated sugar

• ¼ tsp cream of tartar or lemon juice

For Baking

• Powdered sugar for dusting

• Hot water for water bath

Equipment Needed

• 8-inch (20 cm) round springform pan

• Parchment paper

• Electric mixer

• Large roasting pan for water bath

Step-by-Step Instructions

1. Prepare the Pan

Line the bottom and sides of your cake pan with parchment paper, making sure the paper extends above the rim. Wrap the outside of the pan tightly with aluminum foil to prevent water leakage. Preheat your oven to 160°C (320°F).

2. Make the Cream Cheese Base

In a heatproof bowl over simmering water, combine cream cheese, butter, and milk. Stir gently until completely smooth and glossy. Remove from heat and allow to cool slightly.

Whisk in the egg yolks, one at a time. Add vanilla extract.

Sift in cake flour, cornstarch, and salt, then whisk until lump-free. The batter should be silky and pourable.

3. Whip the Meringue

In a clean bowl, beat egg whites on medium speed until foamy. Add cream of tartar. Gradually add sugar in three additions, beating until soft to medium peaks form. Do not overwhip — the meringue should look smooth and slightly glossy.

4. Fold Gently

Add one-third of the meringue to the cream cheese batter and mix gently to loosen it. Then carefully fold in the remaining meringue in two additions using a spatula. Use light, lifting motions to keep the batter airy.

5. Bake in Water Bath

Pour batter into the prepared pan. Tap lightly to remove large air bubbles.

Place the pan into a larger roasting tray and pour hot water halfway up the sides.

Bake:

• 160°C (320°F) for 60 minutes

• Then reduce to 140°C (285°F) for 30 minutes

Turn off the oven and leave the cake inside with the door slightly open for 15 minutes to prevent collapse.

6. Cool and Serve

Remove from oven and water bath. Let cool completely in the pan before unmolding. Dust generously with powdered sugar. Slice using a warm knife for clean cuts.

Pro Tips for Perfect Japanese Cheesecake

• Always use room-temperature ingredients

• Do not overbeat the egg whites

• Use cake flour for the softest crumb

• Bake low and slow to avoid cracking

• Cooling gradually prevents sinking

Flavor Variations

• Matcha Japanese Cheesecake – Add 1 tbsp matcha powder

• Lemon Soufflé Cheesecake – Add lemon zest and juice

• Chocolate Cotton Cheesecake – Add melted white or dark chocolate

• Keto Japanese Cheesecake – Use almond flour and sugar substitutes

Storage & Shelf Life

• Refrigerate in an airtight container for up to 3 days

• Best served slightly chilled or at room temperature

• Not freezer-friendly due to delicate texture

Related Questions (High-CPM SEO Keywords)

What is the difference between Japanese cheesecake and regular cheesecake?

Japanese cheesecake is lighter, fluffier, and less sweet than traditional cheesecake. It uses whipped egg whites for a soufflé-like texture, while classic cheesecake is dense and creamy.

Why did my Japanese cheesecake collapse?

Common reasons include overmixed batter, sudden temperature change, or underbaking. Always cool gradually and avoid opening the oven early.

Is Japanese cotton cheesecake healthy?

Compared to traditional cheesecake, it contains less fat and sugar, making it a lighter dessert option. However, moderation is still recommended.

Can I make Japanese cheesecake without a water bath?

A water bath is essential to prevent cracks and ensure even baking. Skipping it usually results in a dry or collapsed cake.

What flour is best for Japanese cheesecake?

Cake flour is ideal. If unavailable, mix all-purpose flour with cornstarch to mimic its low protein content.

Why is my cheesecake not jiggly?

Overbaking or overwhipping the meringue removes air, resulting in a firmer texture.

High-CPM Keywords Included

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