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Japanese cotton cheesecake on rustic plate
Redondo

Japanese Cotton Cheesecake

This cloud-soft Japanese cotton cheesecake is everything you didn’t know you needed in a dessert. Fluffy, jiggly, and gently sweet—it’s like eating a memory. This recipe walks you through every step, even if your last cheesecake didn’t rise or cracked in the middle. Baked in a water bath and folded with care, this cheesecake brings together tradition, patience, and that signature airy texture. Ideal for tea time or slow weekends at home.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 160 g cream cheese (block style, full-fat)
  • 20 g unsalted butter
  • 60 g whole milk
  • 30 g cake flour
  • 1 tbsp corn flour (cornstarch)
  • 1 pinch salt
  • 3 egg yolks (from large eggs)
  • 3 egg whites (from large eggs)
  • 1/8 tsp cream of tartar
  • 60 g caster sugar

Equipment

  • Cake pan (6x3 inch) Do not use springform pan
  • Double boiler For melting cheese, butter, milk
  • Electric mixer For whipping meringue

Method
 

  1. Preheat oven to 120°C (248°F). Prepare water bath with 1 inch of boiling water.
  2. Grease sides of a 6x3 inch cake pan, line only the base with parchment paper.
  3. Melt cream cheese, butter, and milk in double boiler until smooth. Remove and cool slightly.
  4. Sift in flour, corn flour, and salt. Mix gently. Add yolks one by one. Strain mixture.
  5. Whip egg whites, cream of tartar, and sugar to firm glossy peaks.
  6. Fold meringue into cream cheese base gently. Pour into pan, tap to remove air bubbles.
  7. Place pan into water bath. Bake at 110°C (230°F) for 60 mins, then 160°C (320°F) for 15 mins.
  8. Turn off oven, let cake rest inside 10 minutes with door cracked. Remove and unmold carefully.

Notes

Be patient. The water bath and slow temperature rise matter more than you think. Don’t skip the cooling time in the oven—it’s essential for preventing collapse. Store leftovers gently wrapped and serve at room temp for the best texture.