Japanese Cotton Cheesecake Recipe - Fluffy & Moist Homemade Dessert
Japanese Cotton Cheesecake Recipe: Fluffy & Moist Homemade Dessert
This Japanese cotton cheesecake recipe creates a cloud-like dessert that's lighter than traditional cheesecake but just as delicious. With its signature jiggly texture and delicate flavor, this fluffy cheesecake combines the richness of cream cheese with the airiness of soufflรฉ. Perfect for afternoon tea or as a light dessert after meals.
Unlike regular cheesecake, this version uses a water bath baking method (bain-marie) to achieve its characteristic moist and cotton-soft texture. Follow our step-by-step guide to make this popular Japanese bakery item right in your own kitchen!
Ingredients You'll Need
Main Ingredients
- 6 Grade A/B eggs (yolks and whites separated)
- 250g cream cheese
- 50g butter
- 100ml fresh milk
Dry Ingredients
- 60g self-raising flour
- 20g corn flour
- 100g icing sugar
Note: For best results, use ingredients at room temperature. This helps create a smoother batter and better volume when whipping the egg whites.
Baking Equipment Needed
7-inch round cake pan
Mixing bowls
Parchment paper
Electric mixer
Baking tray
Step-by-Step Instructions
Step 1: Prepare Cheese Mixture
Combine cream cheese, butter, and fresh milk in a saucepan. Melt over very low heat, stirring constantly until smooth and lump-free. The mixture should be thick but pourable.
Tip: Don't let it boil - low heat prevents curdling.
Step 2: Add Egg Yolks & Flour
When slightly cooled, mix in egg yolks with a spatula. Sift in self-raising flour and corn flour, folding gently until just combined. Don't overmix to avoid developing gluten.
Note: The batter should be smooth with no flour lumps.
Step 3: Whip Egg Whites
Beat egg whites until foamy, then gradually add icing sugar while continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape.
Tip: Ensure bowl and beaters are completely grease-free.
Step 4: Fold Meringue
Gently fold 1/3 of meringue into cheese mixture using a spatula (fold in one direction). Then add remaining meringue and fold until just combined - don't overmix.
Key: This keeps the batter light and airy.
Step 5: Prepare Pan
Line cake pan with parchment paper (don't grease sides). Pour batter into pan and tap gently to remove large air bubbles. Place pan in larger baking tray.
Note: The paper helps the cake rise properly.
Step 6: Water Bath Baking
Pour hot water into outer tray (about 1-2cm deep). Bake at 160°C for 45-60 minutes until golden brown and set (test with skewer).
Tip: The water bath creates gentle, even heat.
Step 7: Cooling
After baking, leave oven door slightly ajar for 30 minutes before removing cake. This prevents sudden temperature change that could cause collapse.
Key: The cake will jiggle slightly when shaken.
Step 8: Serving
Cool completely before removing from pan. For clean slices, chill overnight or use a hot knife (dip in hot water then wipe dry between cuts).
Tip: Dust with icing sugar for presentation.
Expert Tips for Perfect Cotton Cheesecake
Egg Whites
Ensure no yolk gets into whites and beat until just stiff peaks form. Overbeaten whites make the cake dry.
Folding Technique
Use a cutting and lifting motion when folding meringue to preserve air bubbles for maximum fluffiness.
Oven Temperature
Use an oven thermometer to verify accuracy. Too hot and the cake cracks; too cool and it won't rise properly.
Water Bath
Keep water level consistent - too much causes soggy bottom, too little leads to uneven baking.
Cooling
Never skip the gradual cooling process - this prevents the cake from collapsing or shrinking excessively.
Storage
Store covered in fridge for up to 3 days. Bring to room temperature before serving for best texture.
Troubleshooting Common Issues
Cake Collapsed
Cause: Overmixed batter, oven door opened too early, or rapid temperature change
Fix: Fold gently, cool gradually, and avoid opening oven during first 30 minutes
Dense Texture
Cause: Underwhipped egg whites or overmixed batter
Fix: Whip whites to stiff peaks and fold gently just until combined
Cracked Top
Cause: Oven too hot or sudden temperature change
Fix: Lower temperature slightly and cool cake gradually in oven
Soggy Bottom
Cause: Too much water in bath or underbaking
Fix: Use just 1-2cm water and extend baking time if needed
๐ด Ready to Bake This Fluffy Delight?
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