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–+ servings
Benjamin

Fluffy Japanese Cotton Cheesecake is a must-try dessert!

Light, airy, and delicately sweet, Japanese Cotton Cheesecake is the perfect fusion of sponge cake and traditional cheesecake. Its cloud-like texture melts in your mouth—ideal for a refined, yet cozy dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 7 oz cream cheese
  • 2.5 oz unsalted butter
  • 3.5 oz whole milk
  • 3 eggs separated
  • 2.5 oz all-purpose flour
  • 1 oz cornstarch
  • 1/4 teaspoon cream of tartar
  • 2.5 oz sugar
  • Optional: powdered sugar for dusting

Method
 

  1. Preheat oven to 320°F (160°C). Line and prepare an 8-inch round cake pan. Set up a water bath.
  2. Melt cream cheese, butter, and milk in a double boiler. Let cool slightly.
  3. Sift in flour and cornstarch. Mix until smooth.
  4. Add egg yolks and mix well. Set aside.
  5. In another bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
  6. Fold egg whites gently into the cream cheese mixture in batches.
  7. Pour batter into the pan and tap to remove air bubbles.
  8. Bake in the water bath for 60–70 minutes until set and lightly golden.
  9. Cool in the oven with the door cracked open to prevent sinking.
  10. Chill before serving. Dust with powdered sugar if desired.

Notes

  • A water bath is crucial for even baking and preventing cracks.
  • Let the cake cool gradually to keep its signature fluffiness.
  • Enjoy plain or with fresh berries and whipped cream.

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