Japanese Cotton Cheesecake 

Japanese Cotton Cheesecake

 Introduction

Japanese Cotton Cheesecake is a famous ultra-soft, fluffy, and airy cheesecake that melts in the mouth like a cloud. Unlike classic cheesecakes, it’s lighter in texture, slightly jiggly, and delicately sweet. Thanks to its whipped egg whites and steam-baked method, it rises beautifully and stays moist and silky. This recipe is perfect for special occasions, guests, or simply when you crave something elegant and comforting.

 Ingredients (for one medium cake)

• 250 g cream cheese

• 50 g butter

• 100 ml milk

• 6 eggs (yolks separated from whites)

• 140 g sugar

• 60 g flour

• 20 g cornstarch

• 1 tsp vanilla

• 1 tsp lemon juice

• A pinch of salt

Japanese Cotton Cheesecake 

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 Instructions

1. Prepare the Cheese Mixture

1. In a bowl over low heat, melt together:

   • cream cheese

   • butter

   • milk

2. Mix until smooth and creamy.

3. Remove from heat and add:

   • egg yolks

   • vanilla

4. Sift in flour + cornstarch and mix gently.

2. Prepare the Meringue

1. Beat egg whites with a pinch of salt.

2. Add lemon juice.

3. Gradually add the sugar while beating until stiff, glossy peaks form.

3. Combine the Mixtures

• Add the meringue to the cheese batter in 3 batches, folding gently to keep the air inside.

4. Bake

1. Preheat oven to 150°C.

2. Pour batter into a lined pan.

3. Place the pan inside a larger baking tray filled with hot water (bain-marie / water bath).

4. Bake for 60–70 minutes.

5. Turn off the oven and leave the cake inside for 10 minutes to avoid cracks.

Conclusion

Your Japanese Cotton Cheesecake is ready! Soft, fluffy, and melt-in-your-mouth delicious. This dessert is a beautiful balance between a light sponge cake and a creamy cheesecake — perfect for tea time, celebrations, or impressing guests with minimal effort.