Japanese Cotton Cheesecake

Japanese Cotton Cheesecake is the fluffy, lighter, jiggly version of a classic cheesecake — mildly sweet, tangy, and rich just like a good classic cheesecake, but with the texture of a soft, airy cloud. Often described as a cross between a creamy cheesecake and a soufflé, this is one you don't want to miss.

Why you'll love Japanese cotton cheesecake

• Light, fluffy and jiggly — like eating a cheesecake cloud.
• Less sweet and less heavy than New York cheesecake.
• Simple ingredients: eggs, cream cheese, milk, butter, flour and sugar.
• A real showstopper when you give it a wobble at the table!

Ingredients

• 5 medium eggs, room temperature
• 100g (½ cup) sugar, divided
• 225g (8 oz) cream cheese, room temperature
• 1 tsp vanilla extract (optional)
• 120g (½ cup) milk
• 55g (4 tbsp) unsalted butter, room temperature
• 15g (1 tbsp) lemon juice
• 35g (¼ cup) plain all-purpose flour
• 15g (2 tbsp) cornstarch
• Pinch of salt

Directions

1. Prepare a 20cm/8-inch deep pan (3 inches/9cm tall). Line the bottom and sides with parchment paper, then wrap the outside with several sheets of foil, sealing completely.
2. Fill a large baking pan halfway with water and place it on the oven's lowest rack. Preheat oven to 160°C/320°F.
3. Separate egg whites from yolks carefully — any yolk in the whites will prevent proper whisking.
4. In a bowl, mix cream cheese and milk on low speed until smooth (2-3 minutes). Add butter, 50g of the sugar, and lemon juice, beat for 1 minute. Add flour and cornstarch, mix another minute. Add egg yolks, mix 1 more minute. Strain the batter through a sieve.
5. Beat egg whites on low speed for 30 seconds, then medium-low for another 30 seconds until foamy. Add a pinch of salt, increase to medium-high, and beat until they start to thicken. Gradually add the remaining 50g sugar, beating until soft peaks form (about 3 minutes).
6. Fold the egg whites into the batter in three additions, gently.
7. Pour into the lined pan, smooth the top, and gently drop the pan on the counter a few times to remove air bubbles.
8. Place in the water bath and bake for 60-70 minutes, then check with a toothpick (should come out clean). Bake an additional 10-15 minutes to brown the top.
9. Turn off the oven, open the door slightly, and let the cake cool inside for another hour — this minimizes deflating.
10. Refrigerate at least 4 hours before serving. Serve with fresh fruit, fruit purée, or chocolate sauce.

Alla's tips for a perfect cotton cheesecake

• Everything at room temperature. Cold cream cheese makes lumps; cold eggs won't whip as high.
• Whip the whites to soft peaks only. Stiff peaks make the cake rise too fast and crack.
• Fold gently — you want to keep as much air as possible.
• Don't skip the water bath. It's what makes the texture moist and fluffy.
• Bake low and slow. A hot oven makes it rise and crack, then collapse.
• Cool slowly in the oven with the door ajar to stop it shrinking.
• A small crack is normal — dust with powdered sugar and nobody will notice.

Storage

Keep covered in the fridge for up to 1 week. It's delicious cold or at room temperature. Freezing isn't recommended — the airy texture becomes dense.

Frequently asked questions

Why did my Japanese cheesecake crack?
The oven was too hot, or the egg whites were whipped too stiff. Bake at a lower temperature and whip to soft peaks.

Why did it shrink after baking?
A little shrinking is normal. Cooling it slowly in the oven with the door ajar helps it stay tall.

Why is the bottom dense or wet?
Water got into the pan, or the batter separated. Wrap the tin well in foil, and fold the whites in gently so the batter stays airy.

Can I use a springform pan?
Yes, but wrap it very well in several layers of foil so no water gets in.

What's the difference between Japanese and New York cheesecake?
Japanese cheesecake uses whipped egg whites for a light, soufflé-like texture. New York cheesecake is dense, rich and creamy.

More cheesecakes to try

• 3-Ingredient No-Bake Japanese Cheesecake
• Basque Burnt Cheesecake
• Chocolate & Caramel Cheesecake

Hugs, Alla xox

Love learning techniques like this? My online courses go far deeper than any blog post can — real step-by-step training in cheesecakes, cakes, and more. Browse My Courses →

🎂 Or bake a new cake with me every month in Cake Club. Come try the Cake Club trial →