Light as air, delicately sweet—this fluffy Japanese cotton cheesecake melts in your mouth with every bite.
Japanese cheesecake, often called cotton or souffle cheesecake, is the elegant and airy cousin to traditional dense cheesecakes. With a texture somewhere between chiffon cake and New York-style cheesecake, it offers a cloud-like bite that’s lightly sweet, tangy, and delightfully jiggly. Perfect as a centerpiece for special occasions or a simple teatime indulgence, this dessert balances richness with an ethereal softness that makes it truly unforgettable.
Why You’ll Love This Recipe
- Featherlight Texture – Soft, fluffy, and bouncy like a sponge, yet creamy like cheesecake.
- Subtle & Elegant Flavor – A perfect blend of tangy cream cheese, citrus zest, and vanilla.
- Impressive Presentation – Beautifully golden and jiggly when served whole or sliced.
- No Fancy Equipment Needed – All you need are basic kitchen tools and a little patience.
- Versatile Topping Options – Keep it plain, dust it with sugar, or top with jam and fruit.
Ingredients
For the Cheesecake:
- 6 large eggs, separated
- 8 oz cream cheese, softened
- ¼ cup heavy cream or full-fat milk
- 4 tbsp unsalted butter, cut into pieces
- ½ cup cake flour, fluffed and leveled
- 1 tbsp lemon zest (optional)
- 1½ tsp vanilla extract (optional)
- ⅓ cup granulated sugar
- 2 tsp lemon juice
Optional Toppings:
- Powdered sugar
- Warm apricot jam (for glaze)
- Fresh berries
- Sweetened whipped cream
Instructions
1. Prep Equipment & Oven
Preheat oven to 300°F (150°C). Line the bottom of an 8×3-inch round cake pan with parchment paper. Prepare a larger 9×9-inch pan for a water bath.
2. Make Base Batter
Heat butter, cream cheese, and cream in a bowl set over simmering water until smooth. Remove from heat. Add egg yolks and whisk quickly. Sift in cake flour and mix until smooth. Stir in lemon zest and vanilla. Set aside to cool.
3. Preheat Water Bath
Fill the larger baking pan halfway with hot water and place it in the oven to preheat while you make the meringue.
4. Whip Meringue
In a clean bowl, whip egg whites with lemon juice until frothy. Gradually add sugar while beating, until medium-soft peaks form.
5. Fold & Combine
Fold ⅓ of the meringue into the base batter until incorporated. Gently fold in the remaining meringue in two parts until just combined with no streaks.
6. Bake
Pour batter into the prepared cake pan. Tap to release air bubbles. Place into the water bath and bake for 80–90 minutes until golden brown and a skewer comes out clean.
7. Cool & Release
Cool the cheesecake slightly in the pan, rotating every 30 seconds to help it release naturally. Invert onto a plate, remove parchment, and flip upright.
8. Serve
Enjoy warm, at room temperature, or chilled. Top with powdered sugar, jam, or fruit if desired.
Tips / Storage / FAQs
Tips:
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the meringue—medium-soft peaks are ideal.
- Gently fold to keep air in the batter.
- Tap the pan to avoid large air pockets and cracking.
- Use foil around the cake pan if it has a removable bottom to avoid water leakage.
Storage:
- Store in an airtight container in the fridge for up to 4 days.
- Best texture after chilling for 1–2 hours.
FAQs:
- Can I use a springform pan? Yes, but wrap it tightly in foil to prevent water leaks.
- Why did my cheesecake crack? This can happen from overbeating, baking too hot, or cooling too fast.
- Can I skip the lemon zest? Absolutely—it’s optional and can be replaced with a bit more vanilla.
- Can I halve the recipe? Yes, use a 6×3 inch pan and bake for 60–70 minutes.
Final Thoughts
This Japanese Cheesecake is a delightful dessert that combines finesse with comfort. Whether you’re serving it for a celebration or just craving something light and sweet, its unique texture and flavor make it a standout treat. Follow the steps with care, and you’ll be rewarded with a bakery-quality cake right at home.
The Goods
Japanese Cheesecake
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Recipes
For the Cheesecake:
- 6 large eggs separated
- 8 oz cream cheese softened
- ¼ cup heavy cream or full-fat milk
- 4 tbsp unsalted butter cut into pieces
- ½ cup cake flour fluffed and leveled
- 1 tbsp lemon zest optional
- 1½ tsp vanilla extract optional
- ⅓ cup granulated sugar
- 2 tsp lemon juice
Optional Toppings:
- Powdered sugar
- Warm apricot jam for glaze
- Fresh berries
- Sweetened whipped cream
Instructions
Prep Equipment & Oven
- Preheat oven to 300°F (150°C). Line the bottom of an 8×3-inch round cake pan with parchment paper. Prepare a larger 9×9-inch pan for a water bath.
Make Base Batter
- Heat butter, cream cheese, and cream in a bowl set over simmering water until smooth. Remove from heat. Add egg yolks and whisk quickly. Sift in cake flour and mix until smooth. Stir in lemon zest and vanilla. Set aside to cool.
Preheat Water Bath
- Fill the larger baking pan halfway with hot water and place it in the oven to preheat while you make the meringue.
Whip Meringue
- In a clean bowl, whip egg whites with lemon juice until frothy. Gradually add sugar while beating, until medium-soft peaks form.
Fold & Combine
- Fold ⅓ of the meringue into the base batter until incorporated. Gently fold in the remaining meringue in two parts until just combined with no streaks.
Bake
- Pour batter into the prepared cake pan. Tap to release air bubbles. Place into the water bath and bake for 80–90 minutes until golden brown and a skewer comes out clean.
Cool & Release
- Cool the cheesecake slightly in the pan, rotating every 30 seconds to help it release naturally. Invert onto a plate, remove parchment, and flip upright.
Serve
- Enjoy warm, at room temperature, or chilled. Top with powdered sugar, jam, or fruit if desired.
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