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:

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Chocolate Cotton Cheesecake / Japanese Cheesecake

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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*
    Fat 18g28%
    Saturated Fat 10g63%
    Cholesterol 149mg50%
    Sodium 138mg6%
    Potassium 113mg3%
    Carbohydrates 19g6%
    Sugar 14g16%
    Protein 6g12%
    Vitamin A 720IU14%
    Vitamin C 0.7mg1%
    Calcium 63mg6%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

 

 

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582 Responses to Cotton Cheesecake / Japanese Cheesecake

  1. Susan January 22, 2024 at 3:36 pm #

    I added vanilla sugar to the 1/2 cup and it provided a great hint of vanilla. I also used Gluten-Free flour and it worked! It is rather complicated to totally seal the spring form when submerging in the water – but will get it right next time…
    The cake came out delicious and was not overly complicated. Will definitely come back to it.

  2. Nandini October 24, 2023 at 1:58 am #

    I tried this today, what a marvellous creation. Thank you for sharing. It turned out fluffy and light. The instructions were so easy to follow. Will definitely make it again!!!

  3. Yamileth May 6, 2023 at 8:07 pm #

    Loved it my daughter and I had a wonderful time. Would definitely do it again

  4. Robyn January 16, 2023 at 7:28 pm #

    Well received by my guests at an evening birthday gathering. Had made a basque cheesecake for another birthday that same day, so it was interesting to compare the taste and texture. Not as rich, not as smooth, not as sweet. I tried to adjust the measurements as cups and tablespoons are not the same around the world, I’m in Australia. Some recipes it is not a big issues, but I wasn’t risking it. My cheesecake cracked a lot, and my oven is normally reliable with cooking temperatures and times. So I will adjust in future. Once cooled, the cracks were barely visible though. I was surprised by the order of preparation. I made the cream cheese mixture first, as I thought I would lose volume leaving the egg whites to sit if they were whipped first. I also used an oven bag rather than wrapping foil around the tin. That also made it easier to remove the pan from the bath. I may try a slightly larger tin next time as I seemed to have so much raw mixture for the tin. I served the cake with balsamic strawberries which was a good choice and everyone approved of the combination even though none of us had even had balsamic strawberries previously. Yes I will make it again, but it does take longer to prepare than a basque cheesecake. Thanks for a nice recipe.

    • Susan January 22, 2024 at 3:39 pm #

      I love your idea of an oven bag! wow – it will solve my problem of sealing the spring pan properly – genius !!

  5. Susie October 16, 2022 at 12:04 am #

    Haven’t tasted the cake but after I let the cheesecake cool down for an hour, it shrank so much and the sides pulled away. My cheesecake looks more like a mushroom cake. Not sure how to prevent this. I tried to leave the oven door only a few inches open. Any tips?

  6. Erica September 27, 2022 at 10:18 pm #

    Hi:) Just wondering what the cornstarch is for?

  7. reba August 1, 2022 at 5:43 pm #

    instead of wrapping the pan with foil, use a slow cooker pan. when you put the water in the pan you will not need to worry about ther getting any watr in the cake.

  8. Natalie K. June 22, 2022 at 9:43 am #

    Great recipe! All the flavor of a normal cheesecake in a delightfully fluffy package! All the steps & tips were very clear and made the process simple.

  9. Maria April 11, 2022 at 3:28 pm #

    Made it twice already and it is truly fool proof. Few simple ingredients, once you master the technique of beating and folding both preparations, the rest is absolutely impossible to mess up! It is truly delicious!

  10. Kaylee March 2, 2022 at 12:15 am #

    Hello! I am baking this cake this weekend and was wondering if a 9inch regular cake pan will do or if I need a springform pan?

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