1. Can I Make Japanese Cotton Cheesecake Without a Water Bath?

✔ Yes, but the cake may be more prone to cracks and uneven baking . ✔ Using a pan of hot water on the bottom oven rack can help if you don’t want a direct water bath.

2. How Do I Store Leftovers?

✔ Keep the cheesecake in an airtight container in the fridge for up to 4 days . ✔ If storing long-term, wrap slices in plastic wrap and freeze for up to 2 months .

3. Can I Freeze Japanese Cheesecake?

✔ Yes! Freeze individual slices and thaw in the fridge overnight before serving . ✔ For a fresh-out-of-the-oven texture , reheat briefly in the microwave.

4. What’s the Difference Between Cotton Cheesecake and Soufflé Cheesecake?

✔ Cotton cheesecake is slightly denser but still airy, while soufflé cheesecake is even lighter and jiggly . ✔ Cotton cheesecake contains a bit more flour and sugar , giving it a more structured texture.

5. Why Is My Cheesecake Rubbery Instead of Fluffy?

✔ Overmixing the batter can cause a dense texture. ✔ Make sure to fold the meringue in gently to retain airiness.

Japanese Cotton Cheesecake: 5 Foolproof Tips for a Perfect Cake

Name: Japanese Cotton Cheesecake: 5 Tips for a Fluffy, Jiggly Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Japanese
Ingredients: 4 oz (115g) cream cheese, softened; 2 tablespoons unsalted butter; ¼ cup milk; 3 large eggs, separated; ¼ cup granulated sugar (for yolks); ½ teaspoon vanilla extract; ½ teaspoon lemon juice; ¼ cup cake flour, sifted; 1 tablespoon cornstarch; ¼ teaspoon salt; 3 large egg whites; ¼ teaspoon cream of tartar (or lemon juice); ¼ cup granulated sugar; Powdered sugar, for dusting; Fresh berries; Whipped cream

Description

This Japanese Cotton Cheesecake is a light, fluffy, and delicate dessert that melts in your mouth. With its perfect balance of cheesecake richness and soufflé-like texture, this cake is subtly sweet and airy, making it a favorite among cheesecake lovers. Unlike dense Western cheesecakes, this version is soft, jiggly, and less heavy, making it a delightful treat for any occasion!

Ingredients

Scale

For the Cheesecake Batter:

4 oz (115g) cream cheese, softened
2 tablespoons unsalted butter
¼ cup milk
3 large eggs, separated
¼ cup granulated sugar (for yolks)
½ teaspoon vanilla extract
½ teaspoon lemon juice
¼ cup cake flour, sifted
1 tablespoon cornstarch
¼ teaspoon salt

For the Meringue:

3 large egg whites
¼ teaspoon cream of tartar (or lemon juice)
¼ cup granulated sugar

For Garnish (Optional):

Powdered sugar, for dusting
Fresh berries
Whipped cream

Instructions

Step 1: Prepare the Cheesecake Mixture

Preheat oven to 300°F (150°C). Line the bottom of an 8-inch springform pan with parchment paper. Wrap the bottom with foil if using a water bath.
In a small saucepan over low heat, melt cream cheese, butter, and milk together. Stir until smooth. Remove from heat and let cool slightly.
Whisk in egg yolks, sugar (¼ cup), vanilla extract, and lemon juice until well combined.
Sift in cake flour, cornstarch, and salt, folding gently until smooth.

Step 2: Make the Meringue

In a clean, dry bowl, beat egg whites and cream of tartar with a hand mixer until foamy.
Gradually add ¼ cup sugar, beating until soft peaks form. (Do not overbeat to stiff peaks.)

Step 3: Combine & Bake

Gently fold ⅓ of the meringue into the cheesecake batter to lighten it. Then fold in the rest until just combined.
Pour the batter into the prepared pan. Tap the pan gently on the counter to remove air bubbles.
Water Bath Method: Place the pan inside a larger baking dish filled with 1 inch of hot water. This keeps the cheesecake moist and prevents cracking.
Bake for 55-60 minutes, then turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly open.

Step 4: Cool & Serve

Remove from the oven and cool in the pan for 30 minutes before transferring to a wire rack.
Once fully cooled, dust with powdered sugar and serve with fresh berries or whipped cream.

Notes

No Cake Flour? Use all-purpose flour + ½ tablespoon cornstarch per ¼ cup of cake flour.
No Water Bath? Bake at 325°F (160°C) for 50-55 minutes without one, but the cake may crack.
Storage: Store in an airtight container in the fridge for up to 4 days.
Best Pairing: Enjoy with green tea, matcha latte, or light fruit compote.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Baking
Method: Main Dish
Cuisine: Japanese

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 150 kcal
Sugar: 12g
Sodium: 80mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 15g
Protein: 5g
Cholesterol: 90mg

Keywords: Japanese Cotton Cheesecake