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
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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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563 Responses to Cotton Cheesecake / Japanese Cheesecake

  1. Anne June 12, 2021 at 3:36 pm #

    Super recipe.. light yet full of body… a perfect dessert if you don’t have a sweet tooth

    • june August 2, 2021 at 8:44 pm #

      Hi, Trang,

      may i know where is the metric measurements on mobile version?
      there don’t have a metric measurements on recipe card.
      thank you.

      • Trang August 20, 2021 at 2:17 pm #

        Hi June,
        On the recipe card just under the Ingredients list, you’ll see “Standard – Metric”. Click on Metric and it will convert the recipe to metric for you. Good Luck!

  2. SW May 31, 2021 at 9:49 am #

    Hi! I only have a 7inch and 9inch springform pan, which would be better and can I follow the same recipe?

  3. Debbie May 10, 2021 at 2:05 pm #

    Delicious! Better than all the ones I’ve tried from stores

  4. Tony May 8, 2021 at 9:23 pm #

    I followed recipe exactly but by the time I added the egg whites they have turn a bit liquidly, I mistakenly re-beat them and that was the end of having any hope of an airy sponge cake. Next time I will beat the egg whites just before adding them to the rest of the mixture. Also next time I would have the milk also at room temperature, when I put cold milk to room temperature cream cheese it chilled and re-hardened parts of it, when I sieved the the mixture there were a lot of clumbs of cream cheese being caught.

  5. Ann Burnett April 15, 2021 at 10:43 am #

    Cant find 8.3 sprjngform only 8 1/5 would it ok?

  6. Elena April 6, 2021 at 6:01 pm #

    Hi Trang,

    May I know how many gram is 1/4 cup of flour? Do you have your recipe in metric? Thanks

    • Trang June 28, 2021 at 12:04 pm #

      On the recipe card, you can select metric measurements. Good Luck!

  7. Gaby March 22, 2021 at 5:56 pm #

    Hello ! I am out of lemons ! Will using lime instead of lemon affect the outcome of the cake ? Flavour a bit I would guess, but how about texture ?

  8. EKim March 21, 2021 at 4:20 pm #

    Hi, I have a 9-inch springfoam pan, not 8-inch. Could I still make it work? Excited to try!

  9. Helan March 11, 2021 at 9:01 pm #

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  10. Carolyn March 10, 2021 at 9:16 pm #

    So yummy! I’ve made this twice and I love it. I’ve tried a Japanese Cheesecake from a tea shop near me, and it was more like a pound cake than this recipe which is more of a soft sponge ‘cheesecake’. I like both and have seen other variations of this recipe online, but I love how thorough these instructions were. I was stressed the first time, and there are several steps but the outcome is worth it!!! I wanted to note I used a 7 inch by 2 inch spring form pan and it turned out great anyway. (The set I ordered came with a 9″ and 7″ haha) Thank you!!

    • Trang June 28, 2021 at 12:12 pm #

      Hi Carolyn,
      Great job! I am so happy to hear you enjoyed the recipe. Thanks for sharing your results!

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