Introduction
If you’ve never tasted a Japanese cotton cheesecake, prepare to be amazed. prepare to be amazed. It’s not your average dense New York-style slice. Instead, this dreamy dessert is unbelievably light, airy, and tender — like biting into a sweet cloud. It melts the moment it hits your tongue and leaves behind a creamy, vanilla-kissed finish.
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If you’re curious about other soft-textured, melt-in-the-mouth desserts, this Blueberry Sour Cream Pound Cake offers a dense but moist crumb that pairs beautifully with fruit. For something tropical and soft, don’t miss the Pineapple Layer Cake Glaze — a warm-weather favorite.
This cotton cheesecake recipe blends the best of a soufflé and a sponge cake. It’s made with simple ingredients but achieves a texture so unique, it’s often described as a “jiggly miracle.” Perfect for afternoon tea, birthdays, or just a treat-yourself weekend.
Ingredients for Japanese Cotton Cheesecake
Cream Base:
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250g cream cheese, softened
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60g unsalted butter
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100ml whole milk
Egg Mixture:
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6 large eggs, separated
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100g granulated sugar
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1 tsp vanilla extract
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1 tsp lemon juice or cream of tartar (for stabilizing whites)
Dry Ingredients:
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60g all-purpose flour (or cake flour for extra softness)
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20g cornstarch
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Pinch of salt
Optional Finishes:
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Powdered sugar, for dusting
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Sweetened condensed milk or vanilla glaze, for drizzling
Directions
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Preheat your oven to 320°F (160°C). Line a 9-inch round springform pan with parchment paper. Wrap the bottom with foil to prevent water bath leakage.
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Prepare the cream base:
In a saucepan over low heat, melt cream cheese, butter, and milk. Stir until smooth and fully blended. Let cool slightly. -
Separate the eggs:
Place egg whites in a clean, dry bowl and refrigerate until needed. Whisk egg yolks into the cooled cream cheese mixture, along with vanilla extract. -
Sift dry ingredients into the wet batter. Mix gently until smooth and lump-free.
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Make the meringue:
Beat egg whites with lemon juice or cream of tartar until foamy. Slowly add sugar and continue beating until soft peaks form. -
Fold carefully:
Gently fold one-third of the meringue into the yolk batter to loosen it. Then fold in the rest in two additions. Be gentle — you don’t want to deflate the air. -
Pour into pan:
Tap the pan lightly to release any large air bubbles. -
Bake in a water bath:
Place the pan inside a larger tray filled with warm water and bake for 65–75 minutes, or until golden on top and set in the center. -
Cool slowly:
Turn off the oven and leave the cake inside with the door ajar for 15 minutes to prevent shrinkage. -
Chill and serve:
Once cooled to room temperature, refrigerate for at least 4 hours before slicing. Dust with powdered sugar or drizzle condensed milk before serving.
Tips & Variations
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Don’t overbake: The cake should have a slight jiggle when done.
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Want citrus flavor? Add lemon zest or swap vanilla for orange extract.
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No water bath? Use a baking sheet with boiling water on the lower rack to mimic steam.
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For a fruity twist, top with fresh strawberries or a glaze from this Strawberry Oreo Cheesecake Frappuccino.
Looking for a savory companion dish? This Creamy Mushroom Soup balances beautifully with the sweetness of this cheesecake.
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Storage Instructions for Japanese Cotton Cheesecake
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Refrigerator: Store in an airtight container for up to 5 days. The flavor improves overnight.
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Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge before serving.
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Serve chilled or lightly warmed, based on your preference.
Time & Yield
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Prep Time: 20 minutes
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Cook Time: 75 minutes
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Cooling Time: 4 hours
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Total Time: ~5 hours 35 minutes
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Servings: 8–10 slices
Tools Used
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Hand or stand mixer
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Springform cake pan
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Mixing bowls
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Whisk and spatula
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Oven-safe tray for water bath
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Sifter
Final Thoughts
The Melt-in-Your-Mouth Japanese Cotton Cheesecake is unlike any other dessert. It’s light but creamy, airy but rich — the kind of sweet treat that leaves a lasting impression. If you’re used to dense cheesecakes, this will be a refreshing surprise.
Perfect for springtime brunches, rainy afternoons, or those “just because” days when you need something comforting and elegant. And if you’re in the mood for a Southern-style cake after this, the Lemon Cream Cake Recipe brings a bold citrus contrast that pairs beautifully with coffee or tea.
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Looking for professional inspiration or a twist on the original? Visit Delish’s Cotton Cheesecake Guide for baking variations and helpful videos.
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