Japanese Cotton Cheesecake

Japanese Cotton Cheesecake is a dreamy, cloud-like dessert that combines the richness of cheesecake with the light, airy texture of a soufflé. Unlike traditional cheesecakes, this version is made with a delicate meringue, resulting in a soft and jiggly texture that melts in your mouth. With a subtle sweetness and a hint of vanilla, it’s the perfect dessert for any occasion.

Why You’ll Love This Recipe

• Ultra-Light & Fluffy – The meringue-based batter creates an airy, cloud-like texture.
• Perfect Balance of Sweetness – Not too rich or overpowering, making it ideal for any dessert lover.
• No Cracks or Dense Texture – The water bath method ensures a smooth, evenly baked cheesecake.
• Customizable & Elegant – Dress it up with powdered sugar, fresh berries, or a light fruit glaze.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Batter

• Cream cheese, softened
• Unsalted butter
• Milk
• Egg yolks
• Cake flour
• Cornstarch
• Vanilla extract

For the Meringue

• Egg whites
• Granulated sugar
• Cream of tartar

For Decoration

• Powdered sugar
• Fresh berries (raspberries, blackberries, etc.)

Directions

Prepare the Batter

1. Preheat the oven to 150°C (300°F).
2. In a small saucepan over low heat, melt the cream cheese, butter, and milk together, stirring until smooth. Let cool slightly.
3. Whisk in the egg yolks, vanilla extract, cake flour, and cornstarch until smooth and well combined.

Make the Meringue

1. In a clean mixing bowl, beat the egg whites and cream of tartar until foamy.
2. Gradually add sugar while beating until stiff peaks form.

Combine & Bake

1. Gently fold the meringue into the batter in three additions, using a spatula to maintain the airy texture.
2. Pour the mixture into a lined 8-inch round cake pan.
3. Place the cake pan in a larger baking tray and fill the tray with hot water (water bath method).
4. Bake for 70–75 minutes, or until the top is golden and the cake is set.
5. Turn off the oven and let the cheesecake cool inside with the door slightly open to prevent collapsing.

Decorate & Serve

1. Once completely cooled, remove from the pan and dust with powdered sugar.
2. Garnish with fresh berries for a beautiful finishing touch.

Servings and Timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 35 minutes

Variations

• Matcha Cotton Cheesecake – Add 1 tbsp of matcha powder to the batter for a green tea twist.
• Chocolate Cotton Cheesecake – Fold in 2 tbsp of melted dark chocolate for a richer flavor.
• Lemon-Infused Cheesecake – Add 1 tsp of lemon zest for a citrusy brightness.
• Gluten-Free Option – Substitute cake flour with a gluten-free flour blend.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
• Serving Tip: Enjoy chilled or at room temperature for the best texture.

FAQs

Why is my Japanese cheesecake not fluffy?

Overmixing the batter or under-beating the meringue can cause the cake to be dense. Gently fold in the meringue to keep the batter airy.

Can I use all-purpose flour instead of cake flour?

Yes, but for a softer texture, replace 1 cup of all-purpose flour with ¾ cup all-purpose flour plus 2 tbsp cornstarch.

What is the purpose of the water bath?

The water bath provides gentle heat and moisture, preventing cracks and ensuring an even bake.

How do I know when my cheesecake is done?

It should be golden on top and slightly jiggly in the center. A skewer inserted should come out mostly clean.

Can I make this cheesecake without cream of tartar?

Yes, you can replace it with ½ tsp lemon juice or white vinegar to stabilize the meringue.

How do I prevent my cheesecake from shrinking?

Let the cheesecake cool gradually inside the oven with the door slightly open to prevent a sudden temperature change.

Can I bake this cheesecake without a water bath?

While possible, the cake may crack or become too dense without the steam from the water bath.

What type of cream cheese should I use?

Use full-fat cream cheese for the best texture and flavor.

How can I make this cheesecake sweeter?

Increase the sugar in the batter by 1–2 tbsp if you prefer a sweeter taste.

Can I use a springform pan?

Yes, but wrap the bottom with aluminum foil to prevent water from seeping in during the water bath.

Conclusion

Japanese Cotton Cheesecake is the perfect combination of light, airy texture and creamy cheesecake richness. Whether you enjoy it plain or topped with fresh berries, this elegant dessert is a showstopper that melts in your mouth. With a little patience and the right technique, you can create the ultimate fluffy cheesecake right at home. Try it today and experience the magic of this Japanese classic!