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.
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.
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.
✨✨I just shared a post on the most common challenges with making Cotton Cheesecake / Japanese Cheesecake and I explain all the details with pictures of my past frustrations. If you’re new to making this cheesecake or have made it without much success, check out the post before starting the recipe!
Cotton Cheesecake Challenges: Deflation, Cracks, and Water Bath Issues
If you enjoy this Cotton Cheesecake / Japanese Cheesecake recipe, you may also like:
Chocolate Cotton Cheesecake / Japanese Cheesecake
Orange Chiffon Cake with Edible Flowers
Cotton Cheesecake / Japanese Cheesecake
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
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
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
- 8 inch round springform pan
Instructions
-
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 and 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.
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 FactsCotton Cheesecake / Japanese CheesecakeAmount Per ServingCalories 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.
Want to learn more about making Cotton Cheesecake / Japanese Cheesecake and the common challenges? Check out this post where I detail the most common frustrations and how to fix them.
Cotton Cheesecake Challenges: Deflation, Cracks, and Water Bath Issues
Can I use a 10 inch springform pan for this? Do I need to adjust the baking temperature and time? Can I have the water bath on the rack just below the rack the cake pan is resting on? Thanks.
Hi Martha,
Yes, you can use a 10 inch springform pan and you can place the water bath on the rack just below the cake. You do not need to adjust the temperature. Check the cake for doneness after 50-55 minutes and then add increments of 5 minutes until the top is golden brown. The overall baking time will be less because the cake is flatter. Good Luck and enjoy the recipe.
Trang…I would not make this until I received my pan that I ordered. Identical to yours (mine is a Fat Daddios) just to make your recipe. Your instructions are clear and concise.
Guess what– no cracks! It’s in the oven cooling as I type!!!! I am geeked!!!
While I did use your exact ingredients as listed–I preferred the warming and mixing of the milk, cheese and butter over a double boiler (glass bowl over pan of boiling…). Kinda speeded things along and gave a smoother batter. Other than that…I proceeded as you instructed including straining the batter.
I am so excited as it took me a full year to get the nerve to tackle. I HATE… wasting ingredients lol and would’ve passed out if this would have failed. Well, not really….just screamed.
Anyway, hey–have you every did this in flavor variations? I think because of the fragile mixing and structure of this cake i.e whites etc.–I’m thinking you are going to say no.
But just thought I’d inquire.
Hi Chanel,
A good pan makes a big difference. The Fat Daddio pans are more expensive but I find they give better results. How did your cake come out? Using a double-boiler is great and will definitely yield a smoother batter. (I wanted to keep the recipe simple so didn’t want to introduce too many steps.) Regarding flavor variations, I recommend using extracts or powders (cocoa, matcha, etc) for flavoring. Add the extract or powder to the batter and then fold in the egg whites. If you’re interested, I would definitely give it a try and I’d love to hear the results. Thanks for stopping by! 🙂
Is there a benefit to putting the cake pan IN the water vs putting a pan of water under the cake pan in the oven?
Hi, the purpose of the water bath is to provide a constant, steady heat source as the cake is slowly baked. The steam from the bath also keeps the cake moist. If the water bath were placed under the cake pan you would get the steam but not the even heat source. Hope that helps.
Yes thank you very much!
Hi Trang, thank you for your recipes . I just want to know, can i use evaporate milk instead of fresh milk ? Thx ~
Hi Wendy, yes evaporated milk works in this recipe and will make the cake richer–yum!! Enjoy the recipe 🙂
Hellow, trang, i was very tempted to try your recipe 🙂 but before i try, can i ask several questions?
(i) is it possible for me to omit cream of tar tar? or any alternatives that i can replace for cream of tar tar?
(ii) i dont have a larger baking tray for water bath to fit in my baking tray..but do u think if i placed four (egg tart mold) with water and place all the four molds around my baking pan, will it work?
(iii) Can i add both lemon juice and vanilla extract? if i can add both, how many ml should i add?
(iv) If i changed to use cake flour instead of all purpose flour, is the amount the same? 🙂
Thank you
Sharon
Hi Sharon,
I am happy to help. Below are responses to your questions.
(i) You can substitute the cream of tartar with the same amount of lemon juice, so 1/4 tsp
(ii) The egg tart molds would be fine but they are pretty small so I would suggest adding more than four. If you have an extra baking pan/dish of any size, you can fill it with water and then place on a separate rack under the cake. It’s important to have plenty of steam to keep the cake nice and moist while it’s baking.
(iii) You can use both. Sorry I don’t bake in ml but you would add 1 tsp of vanilla extract.
(iv) The difference is insignificant so use the same amount 1/4 cup
Hope that helps and you give the recipe a try. Let me know if you do! 🙂
Thanks alot for your advice!Trang 🙂 cant wait to try on your recipe ^^ have a nice day
Good Luck with the recipe Sharon!
Hi! is it okay if i use stainless steel pans which are not as thick as your pans have? Should i reduce the baking time?
Is it possible to cut the cake in a half horizontally? Because you said that the cake has creamy texture
Thanks!
Hi Sherly,
Your pans will work just fine. Use a toothpick to check for doneness and you do not need to reduce the baking time unless the pans have a dark coating. You can cut the cake in half horizontally or just use a bigger pan if you want less height to your cake. The cake is creamy but not overly rich so you may like it as is. Good Luck!
Hi again! I’ve already tried your recipe. It was delicious and not too sweet.
I baked for 1 hour 10 mins in 315 degrees fahrenheit . The toothpick came out clean. The cake did rise but after I let it cool in the oven, the height went down about 1cm(the same height as the batter has).
What happened? Was it because I stayed the beaten eggs white too long while I mixing the batter? Should I reverse the order of your instruction?
Thank you so much for your previous reply
Hi Sherly,
It is perfectly normal for this cake to shrink after cooling and 1 cm is actually really good. Did you end up using a larger pan to make a thinner cake? How would you reverse the order of my instructions? Let me know and I will try to help 🙂
Thank you for sharing this recipe. My children and I fall in love this cake. I will try more recipes in your website and let my friends know about it.
Hi Thanh,
I am so thrilled to hear you and your children love this cake. It’s a favorite at my house too. When I make this cake, it’s gone by the next day 🙂
I appreciate you sharing my website with your friends and thank you for taking the time to share your comments. Happy Cooking!
Hi! I‘ve been watching some videos from YouTube on how to do this japanese cotton cheese cake and i’m kinda bit lost coz she changed her voice like chipmunk and no clear amount of ingredients, that in my opinion confuses me.. so i searched again and stumbled in your website! You teach us excellently with clear (voice) instructions, helpful videos and most importantly give us the measurements of ingredients especially for the newbies like me. I will subscribe to your site, definitely! And try one by one anything here. Thank you very much!
Hi Cheb, I am glad to hear you found this recipe easy to follow. If you give this or any of my other recipes a try, please feel free to share your results and I am happy to help with any questions you may have. Happy Cooking!
I just made this, it wasn’t too sweet and tasted light and fluffy which I like. But my hubby said it tasted like tofu to him >.< Is there anybody have the same experience?
Hi, does he mean the texture is like tofu and not the taste? Tofu has a very distinct taste coming from soy beans so I am not sure I understand the comparison. I’ll post your comment and see if anyone else has a similar comment. Thanks for sharing your results.
Can we use muffin pan if we don’t have a cake pan?
Hi Crissy,
Yes you can use a muffin pan to make little cheesecakes. Use the water bath to keep the cakes moist. Check for doneness by inserting a toothpick and making sure it comes out clean. If you’re using a regular-sized muffin pan, the cakes should take about 25-30 minutes. Good Luck and let me know how it turns out for you.