This Japanese Cotton Cheesecake is the ultimate blend of soufflé and cheesecake — cloud-like texture, subtly sweet, and irresistibly soft. A melt-in-your-mouth treat that feels like biting into a sweet, cheesy cloud.
Servings & Timing
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes (includes cooling)
Yield: 8 slices
Dietary Tags: Nut-Free, Vegetarian
Ingredients List (No Measurements)
Cream cheese
Eggs (separated into yolks and whites)
Sugar
Cornstarch
Milk
Butter
Lemon juice (optional for brightness)
Vanilla extract (optional for aroma)
Instructions
Preheat Oven & Prepare Pan
Preheat oven to 320°F (160°C). Line the bottom and sides of a round cake pan with parchment paper. Prepare a water bath by placing the cake pan into a larger tray filled with hot water.
Melt & Combine Wet Base
In a heatproof bowl over simmering water, melt cream cheese, butter, and milk. Stir until smooth, then let cool slightly.
Add Yolks & Dry Ingredients
Once cooled, mix in egg yolks, sift in cornstarch, and stir until fully combined.
Whip Egg Whites
In a separate bowl, beat egg whites until foamy. Gradually add sugar and beat until soft peaks form (not stiff).
Fold Gently
Fold the whipped egg whites gently into the yolk mixture in three parts, preserving the airy texture.
Bake in Water Bath
Pour batter into the prepared pan. Tap gently to release air bubbles. Bake in the water bath for 60 minutes or until golden and set. Turn off oven, crack the door open slightly, and let cake cool inside for 15 minutes to prevent sinking.
Cool Completely
Remove from the oven and let cool completely at room temperature before slicing
.Notes
Use room temperature eggs for best results.
Water bath is key to preventing cracks and keeping the texture moist.
Naturally nut-free and vegetarian-friendly.
About This Recipe
This cake isn’t just light—it’s practically weightless. Inspired by the iconic Japanese cotton cheesecake, this version gets its dreamy texture from the airy meringue folded into a creamy, tangy base. Whether you’re new to baking or a dessert aficionado, this cake delivers elegance with minimal ingredients.
Step-by-Step Guide with Tips
Step 1: Melt the Base Ingredients
Melt cream cheese, butter, and milk over a double boiler. Stir constantly until smooth.
Tip: Let it cool slightly before adding yolks to avoid curdling.
Step 2: Mix Yolks & Cornstarch
Add egg yolks one at a time. Sift in cornstarch to avoid lumps and mix well.
Tip: For extra flavor, add a touch of vanilla extract.
Step 3: Whip the Egg Whites
Whisk egg whites, gradually adding sugar until soft peaks form.
Tip: Make sure your bowl and beaters are grease-free for best volume.
Step 4: Fold the Mixtures
Gently fold the meringue into the yolk mixture in three additions.
Tip: Use a spatula and fold in an “around and under” motion to preserve air.
Step 5: Bake in Water Bath
Pour into the lined pan, place in a hot water bath, and bake for about 60 mins.
Tip: Don’t skip the water bath—it ensures the cake rises evenly and stays moist.
Step 6: Cool Gradually
Let it cool in the oven with the door cracked for 15 minutes to prevent collapse
Ingredient Insights & Substitutions
Why These Ingredients?
Cream Cheese: The heart of the cheesecake flavor
Cornstarch: Helps stabilize the egg whites and structure
Egg Whites: Provide the fluffiness via meringue
Butter & Milk: Add richness and moisture
Ingredient Tips
Use full-fat cream cheese for best texture
Fresh eggs whip better—room temp is ideal
Cornstarch must be sifted to avoid lumps
Substitution Options
No cornstarch? Use potato starch or cake flour
Dairy-free? Try plant-based butter and cream cheese
No vanilla? Use lemon zest for a citrusy twist
Lemon juice? Optional but helps balance richness
Equipment Alternatives
No springform pan? Use any tall 8-inch round pan lined with parchment
No electric mixer? You can whisk by hand, but it takes elbow grease!
Recipe Variations & Serving Ideas
Flavor Variations
Matcha: Add 1 tsp matcha powder to the batter
Chocolate: Fold in 2 tbsp melted white chocolate
Citrus: Add zest of 1 lemon or orange to the yolk mixture
Dietary Modifications
Gluten-Free: Naturally gluten-free if using cornstarch
Low Sugar: Reduce sugar by 20% without major texture loss
Lactose-Free: Use dairy-free alternatives for milk and cheese
Serving Suggestions
Dust with powdered sugar
Serve with berry compote or citrus curd
Pair with whipped cream and tea
Pairing Ideas
Tea pairing: Jasmine or Earl Grey
Music pairing: Soft piano or Japanese lo-fi for ultimate chill
Storage & Make-Ahead Info
Storage Instructions
Store in an airtight container in the fridge for up to 4 days
Let come to room temp before serving for best texture
Reheating
Best served chilled or at room temperature
If you prefer warm, microwave slices for 10 seconds (not too long!)
Make-Ahead Tips
Can be made 1 day ahead
Bake, cool, and refrigerate overnight for best slicing
Shelf Life & Quality Notes
Best enjoyed within 2 days for peak fluffiness
May become denser after 3+ days in fridge but still delicious
Nutrition (Per Slice – Approximate)
Calories: 160 kcal
Carbs: 14g
Protein: 4g
Fat: 10g
Sugar: 9g
Allergens: Dairy, Egg
Dietary Tags: Nut-Free, Vegetarian