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
My cake in comparison is about HALF the height of the cake in your video, about the height of the raw batter (or a bit higher) but was almost double the batter height and nicely risen before I left it to cool. Still don’t know what could have gone wrong
Hi Kylie,
Did you bake the cake for the recommended time? Often times, the shrinkage is a result of the cake being undercooked and the walls are not strong enough to support the weight of the cake. Also over-whipping the egg whites can cause the cake to deflate once the hot air leaves it. I hope you’re give it another try. Good Luck!
Hello, this is the first time I made this cheesecake and it was absolutely delicious! The recipe said to place it in the fridge for 4 hours, unfortunately, I couldn’t wait so right after it cooled down I ate it and in less than 1 hour my family and I already ate half of it. My dad loved it very much. He kept saying how much he miss Japanese food and how good Japanese foods are. I will be making this again tomorrow as my mom’s request. I am very thankful to have come across this and your wonderful YouTube channel. Thank you so so much for this wonderful recipe! My family and I absolutely loved it!
Hi Karen,
Your comment brought a big smile to my face! Nothing makes me happier than when a reader is successful with a recipe. Great job to you and I am so glad your family enjoyed the Japanese Cotton Cheesecake.
Thanks for taking the time to share your results. 🙂
Hello, Trang! Thank you for this recipe. This is the first recipe I tried, and after the cake came out so nicely, I knew I didn’t have to look for anything else. I love how it tastes, and the texture is great! I still have to practice working faster, though–the egg whites separate when I let them sit too long. Nevertheless, thank you again for explaining the steps easily. Although it was tiring, it was very fun to make, and my family loved the result. 🙂
Momo
Hi Momo,
Congrats! I am so glad to hear you were successful with making this Cotton Cheesecake. Great Job! Every time you make it, it’ll get better and better. Thanks for trying my recipe and sharing your results. 🙂
The shrinkage problems may be due to not allowing the egg whites to come to room temperature before beating them or too high an oven temperature that’s too hot.
Mine failed! I tried it today and my cake was completely deflated when I took it out of the oven. It was really sad 🙁 I followed the recipe pretty closely, beat the egg white until soft peaks appeared, folded it into the batter gently, left the cake in the oven for an hour after it was done, and I just can’t figure out what went wrong!?
Hi Mai,
I am sorry to hear you had some trouble with this cake. How long did you bake your cake? Did you use the cream of tartar to help stabilize the egg whites? It’s normal for the cake to shrink after cooling. How tall was your cake after baking and how tall was it after you removed from the oven?
I was brave today and tried it. Oh. My. Goodness. I should have cooked it a bit longer but I couldn’t tell if the slight wetness at the bottom was from needing more time or because some water seeped into my foil. There seems to be no good way to wrap it so none gets in but I will try again next time to do a better job. Now as for the taste….. like eating a pillow of air. The first flavor is a bit eggy but not bad, almost like egg custard, which I love. But it finishes with a smooth cheesecake taste. It is so light and fluffy that I could easily eat more than I should. I did warm my husband that if I get up tomorrow and it is gone, he is in BIG trouble. Great recipe and I cannot wait to practice it again. Thank you for sharing this
Hi Allison,
Awesome job! It sounds like your Cotton Cheesecake was a success the first time. Now that you’re familiar with the recipe, you can experiment and adjust the recipe if needed. It sounds like your husband would like his own cake! Thanks for taking the time to share your results with me. Happy Baking!
Hi Trang, im newbies in this baking world
May i know how to convert the measurement 1/4 cup into gram? Thanks
Hi Juliet,
I use an online converter that allows you to specific the ingredients, sugar, all-purpose flour, etc and then the conversion factor. 1/4 cup all-purpose flour is about 31 grams. Good Luck!
Hi Trang, thank you so much.
Ya, manage to bake it…its so yummy.
Thanks for the recipe.
That’s awesome Juliet! Kudos!
Hi,
1/4 cup unsalted butter is 31 grams too?
Hi Adele,
1/4 cup butter is about 57 grams.
I really want to try this recipe but was wondering about the lemon juice. Does it make it taste like lemon? If it does could I substitute lime instead?
It’s not too tart but if you’re concerned you can skip it. Limes would work too.
I’ve made this delicious cake three times and it’s been perfect every single time! Thanks for this easy recipe!
Hi Mimi,
That’s wonderful! So glad to hear you enjoy the recipe. Thanks for sharing your results! 🙂
I have this cake baking in the oven right now and I’m so excited to see how it turns out 🙂 One thing I noticed, though, is that the batter is quite lumpy after mixing in the butter. I understand the sieving through a strainer eliminates the lumps, but I’ve seen videos of this recipe where the cream cheese, milk and butter are melted on the stove before incorporating the flour and egg whites. Would that method also work with YOUR recipe? Yours is the only recipe I’ve found with measurements that I can understand (cups instead of grams) and it’s really easy to follow. I’m just wondering if next time, I can melt the cream cheese and butter first to make the batter smooth. Thanks!
Hi LC,
You can use a double-boiler to combine the cream cheese, milk and butter and you’ll have a smooth and lump-free batter.
How did your cake turn-out?
I had some lumps with my cream cheese and milk mixture at first too. I microwaved it for about a minute on 50% power in 20 second increments and that was perfect. What happened was my milk was too cold, so it warmed it to just a little past room temperature and blended perfectly. Hope that helps 🙂