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
Hi trang,I tried this cake today and followed every step as you said everything was going fine but at the end after the cake is done while cooling time the cake started shrinking ,it shrink to half of its size,the taste
Is good,but I really don’t know why it shrinked, can u
Plz help me…I want to give one more try
Hi Prakruthi,
The cake will shrink about 1 inch but not quite half the size. I suggest whipping the eggs a bit less next time. This may help with the deflating as there could be too much air in the egg whites. Make sure to bake the cake for the allotted time. IF the cake is baked too quickly the walls may not be solid enough to hold up the cake and when it cools it collapses. Give it another try. Good Luck!
Hi trang! Your recipe is fabulous and easy to follow. Made one today. The only improvisation i made was beating the egg last. It turned out exactly how its meant to be. Thanksss a lot!
Hi! I am thrilled to hear the Cotton Cheesecake turned out well for you. Kudos! 🙂
Is it possible to put a pot or pan with water next to the cake instead of placing the cake tin in the water, because won’t get as warm so the cake won’t cook properly causing this rubbery texture.
Hi, Yes, if you’ve made this and the bottom of the cake has a rubbery texture, (due to the cake being boiled by the water rather than baked.), try placing the water bath next to or underneath the cake. Good Luck!
Hello! I really want to make this for my daughter’s birthday and take it to her office to share with co-workers. Is it possible to make this as cupcakes? What would I need to do to make that? I think if I used paper liners in a cupcake tin and set the tin in the hot water to bake, it would work. How full should the cupcake liners be filled, how long (approximately) to bake them. I don’t want to go to all the work and waste the ingredients to find out my theory was wrong! Thanks for any thoughts you may have on making this as cupcakes!
Hi Lynn,
You can definitely make these as cupcakes. It’s almost the same as making standard cupcakes: Prepare the baking tin with cupcake liners. Fill the cupcake wells 2/3 full. Prepare the water bath and set the cupcake tin inside. Bake at 315 degrees F for 28-35 minutes. Check for doneness using a toothpick. Good Luck and looking forward to hearing how it turns out for you and I hope your day and her co-workers enjoy them!
We tried the cupcakes and they worked… We did what someone suggested and made the cream cheese/butter/yolk part first, and the egg white whip second. Didn’t think ahead about the oven size and water bath needs.
We could not fit all of them (2 trays of 12 each) in a water bath at the same time. Made one batch and had to take them out before cooling in the oven (not ideal) they deflated a bit but we left them in water bath (tasted one while still warm – yummy, excited to try again after cooling). Second batch cooking now, we are curious to see how they do after having to sit and wait while the others cooked – will definitely cool those in oven first. But I think the paper liners helped hold the first batch up. Thanks for the recipe! Saw a question about freezing – but didn’t read it =( Now I’m curious if freezing and thawing is ok or would ruin? Going to try and skim answers to see.
Hi M,
I am glad to hear you were successful with making this recipe Cotton Cheesecake as cupcakes. It get easier with each batch you make. Freezing the cupcakes are just fine, wrap them well. Freeze for up to 2 months.
Hi Trang,
Your recipe was awesome. I tried it and it tasted yumm but it never rose except for an inch. what could have gone wrong ? Though I dint have a piece left to have another bite.
Hi Isabel,
I think the problem may be with the egg whites. Try whipping the egg whites a bit less. They should be light and fluffy. Good Luck!
Hi Trang.
Everything worked perfectly fine in the recipe, BUT
I added strawberries puree to make it strawberries flavour. But it seems that it doesnt come out properly.
It become wet in the centre and messed up the texture. Should replace the milk as strawberry puree already has water in it? Or should i use more flour/corn statrch? Or emulsifier? Thank you
Hi Bobby,
I am sorry to hear your cake didn’t turn out quite right. It’s a delicate balance with this cake and I’ve found adding powdered flavorings (matcha, chocolate, etc.) or extracts work better with this recipe than fresh or liquid ingredients. How much puree are you adding? You can try to balance the liquid by adding half of the amount of all-purpose flour, 2 Tbsp puree, add 1 Tbsp all-purpose flour. Let me know how it turns out for you the next time around. Good Luck!
What do you if you do not have a spring form pan?
You can use a pan that’s not springform. The springform makes it easier to remove the cake. Good Luck!
Hi Ms. Tang,
Questions: Do I have to preheat the oven on top or it should be down fire only? By the way, my oven is conventional so what is the set of temperature. I am planning to bake this cake for my sister birthday.
Thank you for your time and for your recipe.
God bless!
Hi Aimee,
Yes, preheat the oven using both top and bottom heating elements. Use the temperature as per the recipe for a conventional oven. Good Luck with the recipe and I hope your cake turns out great for your sis’s birthday! 🙂
Hi! I really enjoy your recipe, I did it but the problem was, the cake didn’t rise, could it have been, maybe, because it got water inside the pan? Or was because i didn’t whip the egg whites correctly.
Hi Braian,
It’s most likely due to the egg whites as the whipped egg whites are what make the cake rise. I hope you’ll give it another try.
hi, is it possible to do it by layers of color?should i freeze between layers and then bake?
if i freeze it after cooked, at the process of defrost will it become soggy?
sorry for my grammar mistakes, english is not my native language
Hi Charly,
Are you asking about making layers for the Cotton Cheesecake or another recipe? What layers are you thinking–different flavors?
Hello Trang if I use cake flour and maizena instead do you think add the corn starch it will help to rise the cake?
Hi Methania,
The cornstarch improves the texture of the Cotton Cheesecake but I don’t think it makes the cake rise. What makes the cake rise is the whipped egg whites.