Cotton Cheesecake / Japanese Cheesecake

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It’s the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it’s not overly sweet as some cakes can be. The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy this Cotton Cheesecake / Japanese Cheesecake recipe as much as I do. Please note this recipe can be a bit tricky. Watch the video and follow the steps exactly. Happy Baking!

Watch the video for instructions.

 

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Notes on the Cotton Cheesecake Recipe, Tips and Tricks

As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. About 1 hour before, take the eggs out of the fridge. The cream cheese and butter should be soft and spreadable for this recipe. If the ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.

Eggs are easiest to separate when they are cold. Egg whites are best beaten at room temperature to achieve the fluffiest texture. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.

Use an 8 inch by 3 inch round springform pan. Line the pan so the parchment paper extends about 2 inches above the pan. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to no more than 5 inches tall. Too much paper will prevent the top of the cake from browning nicely.

The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial. Additionally, the water bath insulates the cake and allows it to bake at a consist temperature. These factors are important for achieving the fluffy and moist texture for the cake.

Cotton Cheesecake / Japanese Cheesecake - Light and fluffy yet creamy and decadent. This is the perfect combination of sponge cake and cheesecake! | recipe from runawayric.ecom

Be sure to fold the egg whites into the batter. Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)

As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking. Then bake the cake until the top is golden brown. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! Depending on your oven it may take up to 1 1/2 hours. Again, this is just fine.

If your cake cracks on top, the heat is too high or the cake is too close to the heating element. Make note of this and adjust these things the next time.

The Cotton Cheesecake will shrink (about 1/2 inch or so) after cooling so please don’t despair. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.

Refrigerate the Cotton Cheesecake for at least 4 hours before eating. The cold air sets the cream cheese and greatly improves the flavor and texture.

Store any remaining cake in the refrigerator for up to 1 week. To freeze, wrap the cake securely with plastic wrap and then a layer of foil. Freeze for up to 3 months.

If you enjoy this Cotton Cheesecake / Japanese Cheesecake recipe, you may also like:

Chocolate Cotton Cheesecake / Japanese Cheesecake - Scrumptious Sponge Cake/Cheesecake Hyrid | recipe from runawayrice.com

Chocolate Cotton Cheesecake / Japanese Cheesecake

Sponge Cake (Banh Bong Lan) - No-Fail Recipe | recipe from runawayrice.com

Sponge Cake (Banh Bong Lan)

Orange Chiffon Cake with Edible Flower Petals - delicate and deliciously moist cake | recipe from runawayrice.com

Orange Chiffon Cake with Edible Flowers

Cotton Cheesecake / Japanese Cheesecake

Cotton Cheesecake / Japanese Cheesecake - Unique cake is a cross between a sponge cake and cheesecake and absolutely heavenly! | recipe from runawayrice.com

Ingredients

5 large eggs, at room temperature
1/4 tsp cream of tartar
1/2 cup sugar, divided
8 oz cream cheese, at room temperature
1/2 cup low-fat milk
1/4 cup unsalted butter, at room temperature
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp corn starch

8 inch round springform pan


Directions

Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

Turn off the oven, open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.

Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.

Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

Yields: 8 servings

Cotton Cheesecake / Japanese Cheesecake - velvety sponge cake, must-try recipe! | recipe from runwayrice.com

Tools I Love and Use in My Kitchen

    

 
Cotton Cheesecake / Japanese Cheesecake - Unique cake is a cross between a sponge cake and cheesecake and absolutely heavenly! | recipe from runawayrice.com
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Cotton Cheesecake / Japanese Cheesecake

Course: Dessert
Cuisine: Asian, Japanese
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 265 kcal
Author: Trang

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too. It's the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it's not overly sweet as some cakes can be. The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy the recipe as much as I do. Please note this recipe can be a bit tricky. Watch the video and follow the steps exactly. Happy Baking!

Ingredients

  • 5 large eggs , at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar , divided
  • 8 oz cream cheese , at room temperature
  • 1/2 cup low-fat milk
  • 1/4 cup unsalted butter , at room temperature
  • 1 Tbsp lemon juice
  • 1/4 cup all-purpose flour
  • 2 Tbsp corn starch

Bakeware

Instructions

  1. Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.

  2. Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).

  3. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
  4. Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

  5. In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

  6. Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
  7. Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

  8. Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

  9. Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.

  10. Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.

  11. Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
  12. Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

Recipe Video

Notes, Tips & Tricks

  • As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. About 1 hour before take the eggs out of the fridge. The cream cheese and butter should be soft and spreadable for this recipe. If these ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.
  • Eggs are easiest to separate when they are cold. Egg whites are best beaten at room temperature to achieve the fluffiest texture. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.
  • Use an 8 inch by 3 inch round springform pan. Line the pan so the parchment paper extends about 2 inches above the pan. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to no more than 5 inches tall. Too much paper will prevent the top of the cake from browning nicely.
  • The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial. Additionally, the water bath insulates the cake and allows it to cook at a consist temperature. These factors are important for achieving the fluffy and moist texture for the cake.
  • Be sure to fold the egg whites into the batter. Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)
  • As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking. Then bake the cake until the top is golden brown. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! Depending on your oven it may take up to 1 1/2 hours. Again, this is just fine.
  • If your cake cracks on top, the heat is too high or the cake is too close to the heating element. Make note of this and adjust these things the next time.
  • This cake will shrink (about 1/2 inch or so) after cooling so please don’t despair. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.
  • Refrigerate the cake for at least 4 hours before eating. The cold air sets the cream cheese and greatly improves the flavor and texture.

    Nutrition Facts
    Cotton Cheesecake / Japanese Cheesecake
    Amount Per Serving
    Calories 265 Calories from Fat 162
    % Daily Value*
    Total Fat 18g 28%
    Saturated Fat 10g 50%
    Cholesterol 149mg 50%
    Sodium 138mg 6%
    Potassium 113mg 3%
    Total Carbohydrates 19g 6%
    Sugars 14g
    Protein 6g 12%
    Vitamin A 14.4%
    Vitamin C 0.9%
    Calcium 6.3%
    Iron 4.3%
    * Percent Daily Values are based on a 2000 calorie diet.

 

 

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360 Responses to Cotton Cheesecake / Japanese Cheesecake

  1. Velocity Trim March 13, 2019 at 3:59 am #

    Very well written post. It will be helpful to everyone who employess it,
    as well as myself. Keep doing what you are doing – i will definitely read more posts.

    • Trang March 15, 2019 at 8:24 am #

      Thanks so much!

  2. MG SY March 9, 2019 at 9:42 am #

    Thank you for your recipe. It was a succes! It’s jiggly and melts in the mouth. The curious case of JCC is now closed. Hahahha.
    Can I freeze it? (Cling wrap and foil)
    Fridge then kitchen counter
    Will it survive a 15 hour flight. Thanks Trang!!
    Br
    mg

    • Trang March 15, 2019 at 8:38 am #

      Hi friend,
      Yeah! So thrilled to hear you were successful! Great Job!! Freezing wrapped with food wrap and foil is perfect for protecting and keeping the cake moist. I haven’t tried flying with a cake and 15 hours is a long time. If the cake is frozen first, I think it will be fine for the flight. Good Luck and let me know how it works out for you. Much Love! <3

      • mg March 18, 2019 at 11:57 pm #

        Update.
        I’ve eaten it and shared with my colleagues, and they were ecstatic! Got 8 orders straightaway.
        One question though, will it still be jiggly when I deliver it to them the followiing day? All I remember is
        that it shrunk but tasted better after refrigeration.
        I should tell them to pick it up from my home as soon as it’s baked so they can see the actual jiggle phenomenon heheh
        Thanks again. I’m on the roll!

        • Trang March 20, 2019 at 11:30 am #

          Hi Mg,
          I am so thrilled your colleagues like the Cotton Cheesecake and putting in orders! Great Job! From my experience, the cake is jiggly when it’s fresh from the oven and warm. The cake tastes better after refrigerating but once the cream cheese sets it doesn’t jiggle any more. If they want to see the jiggles, ask your colleagues to pick up as soon as it’s done. Best of luck to you! When you open your Cotton Cheesecake bake shop, I’d love to stop by and visit! 🙂

  3. Alexander March 3, 2019 at 1:00 am #

    I tinfoiled my pan and water still got in. Would it be possible to make this in a regular pan? Also would this be the reason that my cake didn’t rise or could it be something else

    • Trang March 6, 2019 at 1:05 pm #

      Hi Alexander,
      You can bake in a solid cake pan but don’t skip the water bath. It helps the cake to bake evenly and keeps it moist. Regarding the cake not rising, it could be several things. 1) The oven is not hot enough. Try increasing the temperature 10-15 degrees F and see if this helps the cake to rise. 2) Review the steps of beating the egg whites and folding into the batter. Fluffy egg whites and gentle folding so the whites don’t deflate help to give the cake height. Double check your steps and definitely give the cake another try. Good Luck!

  4. Ingrid February 17, 2019 at 12:31 pm #

    Hi, My cake was done in 1 hr 10 minutes. And it was brown. So I opened the oven and left the door open for 1 hr as instructed…It also cracked at the top. Why would
    that be?
    Thank you

    • Trang February 17, 2019 at 2:35 pm #

      Hi Ingrid,
      If the cake cracked during baking it’s usually because the heat is too high. You may want to change the position of the cake in the oven or lower the heat slightly. Good Luck!

  5. Karen January 29, 2019 at 6:50 pm #

    Hi Trang, I was wondering if I don’t have a stand mixer or hand mixer, could I make this by hand?

    • Trang January 30, 2019 at 7:05 am #

      Hi Karen,
      Everything can be mixed by hand. Whipping the egg whites by hand is very doable; it just takes a bit longer. Enjoy the recipe!

  6. Kellya January 21, 2019 at 11:59 am #

    Hi, may I ask what can I use if I can’t find cream of tartar?

    • Trang January 22, 2019 at 10:20 am #

      Hi Kellya,
      Substitute with the same amount of lemon juice. Good Luck!

  7. Dawn January 19, 2019 at 12:33 pm #

    If I want to add matcha powder, how much do I need?

    • Trang January 22, 2019 at 10:20 am #

      Hi Dawn, use 1-2 Tbsp matcha powder, depending on how concentrated the matcha powder is too. Good Luck!

  8. Sharon January 15, 2019 at 6:25 pm #

    please make an instant pot version for this recipe! all the instant pot versions I see right now are the shortcut 3-ingredient ones

    • Trang January 16, 2019 at 10:48 am #

      Hi Sharon,
      I was just thinking about this the other day. I’ll test it out and hopefully share a recipe soon. 🙂

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