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Fluffy and delicious Japanese Cotton Cheesecake sits on a white plate, showcasing its light and airy texture.

BEST JAPANESE COTTON CHEESECAKE EVER

This Japanese Cotton Cheesecake is a light and airy dessert that melts in your mouth. Unlike dense New York-style cheesecake, it offers a subtle sweetness and an ethereal texture. Baking it in a water bath ensures even cooking and prevents cracking, resulting in a truly unforgettable experience.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Dessert
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs, separated
  • 120 g cream cheese, softened
  • 50 g unsalted butter
  • 100 ml milk
  • 60 g cake flour, sifted
  • 20 g cornstarch, sifted
  • 1/4 teaspoon cream of tartar
  • 90 g granulated sugar
  • 1/4 teaspoon lemon juice
  • Pinch of salt
  • Hot water, for water bath
  • Powdered sugar, for dusting optional
  • Fresh berries, for topping optional

Equipment

  • 8-inch round cake pan (springform preferred)
  • Parchment paper
  • Aluminum foil
  • Large mixing bowls
  • Electric mixer (stand or hand mixer)
  • Whisk
  • Rubber spatula
  • Large roasting pan or baking dish
  • Double boiler (heatproof bowl and pot)
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 320°F (160°C).
  2. Grease the bottom and sides of your 8-inch cake pan.
  3. Line the bottom with a circle of parchment paper. Cut strips of parchment paper to line the sides of the pan, extending a few inches above the rim.
  4. Wrap the bottom of the cake pan tightly with aluminum foil to prevent water from seeping in.
  5. In a heatproof bowl set over a simmering pot of water (double boiler), combine the cream cheese, butter, and milk.
  6. Heat until melted and smooth, stirring occasionally.
  7. Remove from heat and let cool slightly.
  8. Whisk in the sifted cake flour and cornstarch until smooth, ensuring no lumps remain.
  9. Add the egg yolks, one at a time, whisking well after each addition. Stir in the lemon juice and salt. Set aside.
  10. In a separate, clean bowl, beat the egg whites with the cream of tartar until soft peaks form.
  11. Gradually add the sugar, beating until stiff, glossy peaks form. Be careful not to overwhip.
  12. Gently fold about one-third of the egg white mixture into the yolk mixture to lighten it.
  13. Fold in the remaining egg white mixture in two additions, being careful not to deflate the batter. Use a rubber spatula and gently fold until just combined. Overmixing will result in a tough cheesecake.
  14. Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any air bubbles.
  15. Place the cake pan in a large roasting pan or baking dish.
  16. Pour hot water into the roasting pan, reaching about 1 inch up the sides of the cake pan to create a water bath.
  17. Bake for 60-70 minutes, or until the top is lightly golden and the center is slightly jiggly. The exact baking time will depend on your oven.
  18. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 30-60 minutes to prevent collapsing.
  19. Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight.
  20. Once chilled, gently run a thin knife or spatula around the edges of the cake pan to loosen the cheesecake.
  21. Remove the sides of the springform pan and carefully peel off the parchment paper.
  22. Dust with powdered sugar, if desired.
  23. Slice and serve. Enjoy!

Notes

To prevent cracking, ensure your oven temperature is accurate and use a water bath. A slight deflation after baking is normal. Overmixing the batter after adding flour can lead to a dense cheesecake, so mix only until just combined. Leftover cheesecake can be stored in the refrigerator for up to 3 days, wrapped tightly in plastic wrap or in an airtight container. For a gluten-free version, substitute the cake flour with a gluten-free all-purpose flour blend.