Japanese Cheesecake (Cotton Cheesecake)

The Legendary “Unicorn” of Cheesecakes – Jiggly, Cloud-Like & Delicate

Japanese cheesecake is a hybrid between a soufflé and a classic cheesecake—incredibly light, fluffy, and moist with a subtle sweetness and a delicate cheesecake flavor. It’s known for its dramatic “jiggle” and cotton-soft texture.

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☁️ The Famous Recipe

Prep Time: 30 mins | Bake Time: 1 hour 20 mins (+ cooling) | Servings: 8-10

Ingredients

For the Cheesecake Batter:

• 8 oz (225g) full-fat cream cheese, softened
• 2 tbsp (30g) unsalted butter, softened
• ¼ cup (60ml) whole milk
• 6 large eggs, separated, room temperature
• ¼ cup (30g) cake flour (or all-purpose flour), sifted
• 2 tbsp (15g) cornstarch, sifted
• ⅔ cup (130g) granulated sugar, divided
• 1 tbsp fresh lemon juice or 1 tsp vanilla extract
• Pinch of cream of tartar (optional, stabilizes egg whites)
• Pinch of salt

For the Water Bath:

• Hot water for baking pan

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👨‍🍳 Step-by-Step Instructions

1. Prep:

• Preheat oven to 320°F (160°C).
• Line the bottom and sides of an 8-inch round cake pan with parchment paper (do not grease). Wrap the outside of the pan with heavy-duty foil to prevent water seepage.

2. Make the Cheese Base:

• In a heatproof bowl, combine cream cheese, butter, and milk. Set over a double boiler (simmering water, not touching bowl). Whisk until smooth and lump-free. Remove from heat.
• Whisk in egg yolks, one at a time, then lemon juice.
• Sift in flour and cornstarch. Whisk until smooth. Set aside.

3. Whip the Egg Whites (The Most Critical Step):

• In a spotlessly clean, grease-free bowl, whip egg whites with cream of tartar and salt on medium speed until foamy.
• Gradually add ½ cup sugar while beating on high until soft peaks form (the peaks should gently curl over, not stand straight). Do not overbeat to stiff peaks.

4. Fold Gently:

• Fold ⅓ of the egg whites into the cheese mixture to lighten it.
• Gently fold in the remaining egg whites in two additions until just combined (no white streaks). Do not deflate the batter.

5. Bake in Water Bath:

• Pour batter into prepared pan. Tap gently to release large bubbles.
• Place pan in a larger roasting pan. Pour hot water into the roasting pan until halfway up the sides of the cake pan.
• Bake for 70-80 minutes until the top is golden and the cake jiggles slightly but is set. A skewer inserted should come out clean.
• Turn off oven, crack the door open, and let cake cool in the oven for 1 hour.

6. Chill & Serve:

• Remove from water bath, cool completely at room temperature, then refrigerate for at least 4 hours (best overnight).
• Run a knife around the edge, unmold, and slice with a warm knife.