Here’s a soft, fluffy, and airy Japanese Cheesecake recipe—often called a “cotton cheesecake” 🍰✨
🍰 Japanese Cheesecake (Cotton Cheesecake)
🛒 Ingredients (8-inch cake)
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml milk
- 60g cake flour
- 20g cornstarch
- 1 tsp lemon juice
- 6 large eggs (separate yolks and whites)
- 140g granulated sugar
- 1/4 tsp cream of tartar (optional)
🍳 Instructions
1. Prepare the oven
- Preheat to 160°C (320°F)
- Line an 8-inch round cake pan with parchment paper
- Wrap the outside with aluminum foil if using a water bath
2. Melt cream cheese mixture
- In a heatproof bowl over simmering water, melt together:
- Cream cheese
- Butter
- Milk
- Stir until smooth, then remove from heat and cool slightly
- Mix in egg yolks, lemon juice, flour, and cornstarch until combined
3. Whip egg whites
- In a clean bowl, beat egg whites with cream of tartar (if using) until foamy
- Gradually add sugar, beating until stiff peaks form
4. Fold together
- Gently fold 1/3 of egg whites into cream cheese mixture to lighten it
- Carefully fold in remaining whites until smooth, keeping as much air as possible
5. Bake in a water bath
- Pour batter into prepared pan
- Place pan in a larger tray with hot water (about 1 inch deep)
- Bake 60–70 minutes at 160°C (320°F) until top is lightly golden and a skewer comes out clean
6. Cool
- Turn off oven, leave cake inside with door slightly open for 15 minutes
- Remove from pan and cool completely on a wire rack before serving
🍽️ Serving Tips
- Dust with powdered sugar or serve with fresh berries
- Slice gently with a hot, clean knife for perfect edges
🔥 Pro Tips
- Fold the egg whites carefully to keep the cake airy
- Avoid opening the oven during the first 30 minutes to prevent collapsing
- Room temperature ingredients give a smoother batter
If you want, I can give a quick microwave or 30-minute Japanese cheesecake version that’s lighter and still fluffy.
