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Soft and light Japanese cheesecake dusted with icing sugar
Soft and light Japanese cheesecake recipe

Japanese Cotton Cheesecake

Author: Flavelo
Recipes Cakes and Desserts
The Japanese cheesecake ('Cotton Cheesecake') is a miracle of physics: a wobbly, cloud-like dessert that sits somewhere between a soufflé and a traditional cheesecake. The secret lies in the structure of the egg white foam and the water bath (bain-marie). The slow, moist baking prevents the egg whites from cooking too fast and drying out, keeping the texture incredibly soft and jiggly.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Cake tin (fixed bottom or foil-wrapped)
  • Deep roasting tin (for water bath)
  • Sieve
  • Electric whisk

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Preheat the oven to 150°C. Line the bottom and sides of the cake tin with baking parchment. If using a springform tin, wrap the outside doubly in aluminium foil.

Tip: Insulation is critical because of the water bath, so the cake doesn't get soggy.
2 ✓

Melt the cream cheese, butter, and milk together over a water bath. Stir until smooth, cool to lukewarm.

Tip: The emulsion should be smooth with no lumps of cheese remaining.
3 ✓

Mix the egg yolks, vanilla, and lemon juice into the cheese mixture. Sift in the flour and cornflour, whisk until lump-free.

Tip: The cornflour 'softens' the flour (reduces gluten strength), resulting in a crumbly texture.
4 ✓

Whisk the egg whites with the salt until soft peaks form, then gradually adding the sugar, whisk to 'soft-medium peaks'.

Tip: Do not beat too stiff (like for meringue), or it will be hard to fold in, breaking the foam and causing cracks.
5 ✓

Fold the foam into the cheese mixture in 3 parts. Gently, so as not to break the bubbles.

Tip: These bubbles will support the cake (physical aeration).
6 ✓

Pour into the tin, place in a roasting tin. Pour hot water into the roasting tin halfway up the side of the cake tin.

Tip: The water bath provides steam and gentle, even heat (max 100°C at the side of the cake).
7 ✓

Bake for 60 minutes at 150°C, then reduce to 120°C and bake for another 30 minutes.

Tip: Slow baking is key.
8 ✓

Turn off the oven, leave the cake inside with the door ajar to cool.

Tip: Sudden cool air would cause the bubbles to contract and the cake to sink.

Recipe FAQ

Why did the cake collapse when I took it out?
This type always collapses a little when cooling as the steam bubbles cool down. But if it collapsed significantly, you didn't beat the egg whites stiff enough or cooled it too quickly.
Why did the top crack?
The oven temperature was too high, or it was too close to the heating element.

Ingredients

  • 250 g Cream cheese (natural)
  • 100 ml Milk
  • 50 g Butter
  • 60 g Plain flour
  • 20 g Cornflour
  • 6 pcs Egg yolks
  • 6 pcs Egg whites
  • 120 g Caster sugar
  • 1 tsp Lemon juice
  • 1 tsp Vanilla extract
  • 1 pinch Salt