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. 

Jump to Recipe Card

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
Print

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.

 

 

, , , , , , , , , , , , , ,

384 Responses to Cotton Cheesecake / Japanese Cheesecake

  1. Noufala May 21, 2019 at 4:57 pm #

    Hi..
    I don’t have an OTG.. so can we make this in convection oven instead of OTG…?
    In convection do we need waterbath method..? Also what will be the temp ..?

    • Trang May 22, 2019 at 6:36 am #

      Hi Noufala,
      A water bath is needed. If using a convection oven, reduce the heat to 300 F. The cake will also been done faster so check after 55-60 minutes. Good Luck!

  2. Brenda Helferty May 17, 2019 at 7:17 pm #

    This cake sounds delicious. Can you tell me what changes I’d need to make if I used a 10″ x3″ springform pan. I’d like to serve 12. Is this possible?

    • Trang May 20, 2019 at 1:16 pm #

      Hi Brenda,
      Make 1.5 times the recipe for your 10″ x 3″ springform pan. Follow the baking time per the recipe and increase slightly if needed. Good luck and please stop back to share your results. 🙂

  3. Angelica May 10, 2019 at 5:18 pm #

    If I made double receipt. How long do I cook it for?

    • Trang May 15, 2019 at 7:37 am #

      Hi Angelica,
      It depends on the size of the cake pan and the depth of the cake. If you let me know what size pan you’re using, I can provide guidelines.

  4. Honey May 8, 2019 at 9:20 pm #

    Can i double the recipe so that i can make a bigger cake in a bigger tray?

    • Trang May 8, 2019 at 10:13 pm #

      Hi Honey,
      Yes, you can double the recipe to make a bigger cake. Good Luck!

  5. Nancy April 18, 2019 at 6:52 pm #

    Hi thank you for sharing your recipe it is simply amazing.. my friends keep requesting this cake from me.

    • Trang April 25, 2019 at 11:37 am #

      Hi Nancy,
      I am thrilled you like the Cotton Cheesecake recipe! If you’re sharing on social media, I’d love to see pics. Happy Baking! 🙂

  6. Suzie April 18, 2019 at 8:39 am #

    Hi, your recipe is wonderful! Have you had any challenges doubling or tripling
    The recipe to make 2-3 cakes at a time?

    • Trang April 25, 2019 at 11:42 am #

      Hi Suzie,
      2-8 inch cakes are the most I’ve made in my oven. Both cakes turned out just fine. I placed them side-by-side and in separate water baths. Because my oven heats a bit unevenly, I did have to rotate the cakes for even browning. I hope that helps.

  7. Uyen Nguyen April 9, 2019 at 5:41 pm #

    Hi Chi Trang, cam on Chi rat nhieu, banh rat ngon.

    • Trang April 10, 2019 at 4:14 pm #

      Hi Uyen,
      You’re welcome em. I am glad you enjoyed the recipe! 🙂

  8. Mike V April 8, 2019 at 12:25 am #

    I just tried this recipe today and so far it’s not bad at all. I think the flavor is there (ie the base flavor is perfect) but visually my results are still cracked (although I modified the recipe to do it as cupcakes). I dont think a big waterbath helped at all.
    Like your tips earlier, I think I have to test out the oven and find the real temperature for it.

    I think this recipe is fantastic and it’ll leave me a lot of room to modify it for different flavors that i get requested by my coworkers!!

    • Trang April 10, 2019 at 4:13 pm #

      Hi Mike,
      Glad to hear you like the base flavor. A few rounds of experimenting are all that’s needed to make perfect cotton cheesecake or cupcakes. I’ve made these in many different flavors including chocolate, matcha and chocolate zebra. Good Luck!

  9. Regina B. Whitney April 6, 2019 at 10:37 am #

    Can you use swerve and omit the corn starch and flour…my regular cheese cake doesn’t ask for either of those

    • Trang April 10, 2019 at 4:06 pm #

      Hi Regina,
      The all-purpose flour and corn starch yield the cottony–sponge cake like texture. If you omit them, it would be similar to a regular cheesecake.

      • Sean May 18, 2019 at 2:55 pm #

        hi would i need to change anything in regards to heat and time if i were to use a 7 inch spring form pan?

        • Trang May 20, 2019 at 1:27 pm #

          Hi Sean,
          The baking time will be a bit more as the cake is thicker in a 7 inch pan, closer to 90 minutes. Good Luck and please stop back to share your results. 🙂

Leave a Reply

Back to Top