Japanese Cotton Cheesecake

Introduction

Japanese Cotton Cheesecake offers a one-of-a-kind dessert experience: it’s unbelievably soft, delicately sweet, and melts in your mouth with every bite. Its signature fluffy texture—lighter than a classic cheesecake—makes it an instant favorite among dessert lovers. With its elegant, soufflé-like rise and subtle lemony aroma, this cheesecake is guaranteed to impress at gatherings and special occasions, or as a refined treat to end your week.

The Secret to Japanese Cotton Cheesecake’s Fluffy Texture

What makes Japanese Cotton Cheesecake so unique is its combination of whipped egg whites, cream cheese, and a gentle steam-baked method. This technique creates a spongy, airy cake that stands apart from dense American-style cheesecakes. The result is a gorgeous dessert that’s light on the palate but deeply satisfying in flavor—a true showstopper that’s sure to spark conversation.

Prepping the Creamiest Cheesecake Batter

The batter comes together with a few key steps: first, you’ll mix softened cream cheese, rich butter, and milk until silky smooth. Next, you’ll fold in fluffy, meringue-like egg whites, which help create the cheesecake’s characteristic cottony lift. A touch of lemon juice or zest not only brightens the flavor but also elevates the overall fragrance of the cake. For the perfect finish, gently bake your cheesecake in a water bath to ensure the ideal, billowy crumb.

Perfect Baking and Serving Tips

Japanese Cotton Cheesecake is best baked in a lined springform pan, placed in a larger baking dish filled with hot water—this gentle steaming produces an ultra-tender cake with barely any browning on top. Once baked, give your cheesecake plenty of time to cool and set; this helps achieve clean, beautiful slices. Dust the finished cake with powdered sugar or serve with fresh berries to complement its cloud-like softness.

Nutritional Information and Serving Size

This recipe yields one 8-inch cheesecake, typically serving 8–10 slices. Each slice contains approximately 220–250 calories, depending on topping choices. It’s a wonderfully portion-controlled dessert, offering indulgence without excess.

Japanese Cotton Cheesecake (Recap)

This airy, ultra-light cheesecake combines the richness of cream cheese with the pillowy texture of a soufflé. Its elegance, flavor, and dramatic presentation make it an ideal dessert for special occasions or when you want to offer a memorable, crowd-pleasing treat.

💡Meal Planning Tip: Save this recipe to instantly generate a neatly organized shopping list with all ingredients sorted by grocery section—making your shopping trips efficient and ensuring nothing is forgotten.

Instructions

1. Preheat your oven to 320°F (160°C). Line an 8-inch springform pan with parchment paper, and wrap the outside with foil to prevent leaks.
2. In a small saucepan over low heat, combine the cream cheese, butter, and milk. Whisk until smooth and combined, then set aside to cool slightly.
3. In a large bowl, sift together the cake flour and cornstarch. Add to the cream cheese mixture, whisking until just smooth.
4. Add the egg yolks and lemon juice/zest, mixing gently until fully incorporated.
5. In a separate, clean bowl, add egg whites and cream of tartar. Whip until foamy, then gradually add sugar and whip to stiff, glossy peaks.
6. Gently fold a third of the meringue into the cheesecake batter to lighten it. Then fold in the remaining meringue in two parts, using a spatula and gentle strokes to maintain the batter’s airy structure.
7. Pour the batter into the prepared pan. Tap gently to release air bubbles.
8. Place the pan into a larger baking tray. Pour hot water into the tray (about 1 inch high) to create a water bath.
9. Bake for 25 minutes at 320°F (160°C), then reduce the temperature to 285°F (140°C) and bake for another 40–45 minutes, or until the center is set and the top is lightly golden.
10. Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes to prevent collapse. Let cool to room temperature, then chill in the fridge for at least 2 hours before slicing.
11. Dust with powdered sugar and serve with berries if desired.

Weekly Meal Planning

This Japanese Cotton Cheesecake makes a great addition to your weekly meal prep, whether as a planned dessert for a dinner party or as a special weekend treat. Save and schedule this recipe to automatically add ingredients to your weekly grocery list and effortlessly organize them by store section.

Planning Benefits:

• Aggregates ingredient quantities across all scheduled meals
• Keeps your shopping list organized by category for a quick, efficient grocery run
• Integrates easily with other recipes to avoid excess purchases
• Reduces food waste and maximizes your meal prep workflow

Pro tip: Schedule all your planned recipes for the week to see overlapping ingredient needs—like eggs—so you buy just the right amount!

Cook and Prep Times

Prep Time: 30 minutes
Bake Time: 1 hour 10 minutes
Additional Chilling: 2+ hours
Total Time: about 3 hours 40 minutes (including chilling)