This post may contain affiliate links which means I will get a commission if you make a purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure for details.
This Japanese cheesecake is soft, jiggly, and easy to love. It’s a viral favorite that’s easier to make than it looks!
Cheesecake doesn’t always have to be heavy and rich.
This cotton cheesecake is a jiggly, delicate Japanese dessert that tastes like a mix of a souffle, sponge cake, and a cheesecake.
Airy with a melt-in-your-mouth texture, this bouncy cheesecake is a show-stopper dessert you’ll want to make ASAP.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox!
If you’re a dessert lover who thinks you’ve seen every cheesecake, think again.
Our gothic lemon blueberry cheesecake and Instant Pot cheesecake bites are giving New York-style cheesecake a run for its money!
Why You’ll Love This Japanese Cheesecake Recipe
- This Japanese cheesecake gives you the experience of three desserts without any complicated baking techniques!
- With its unique texture and centerpiece-worthy fluffiness, this cute cheesecake is the perfect cake when you want a nice change from the usual.
- This Japanese cotton cheesecake recipe makes a delicately sweet dessert, perfect to enjoy on its own or dressed up with various toppings to match any preference.
Ingredients
Eggs – Whipped egg whites are what give the Japanese cotton cake its airy and fluffy texture!
Cream of tartar – To help stabilize the egg white meringue.
Granulated sugar – We haven’t tried this Japanese jiggly cheesecake recipe with other sweeteners yet, so it’s best to stick with good old sugar for now.
Cream cheese – While this Japanese cotton cake feels like a mix of sponge cake and souffle, it’s still packed with that rich cheesecake flavor.
Low-fat milk and unsalted butter – For richness and moisture. This cake is like a cheesecake-flavored souffle!
Fresh lemon juice – The added tang balances the rich Japanese cake.
All-purpose flour – For structure.
Cornstarch – This helps prevent our bouncy Japanese cheesecake from collapsing!
Fresh strawberry slices – For a pop of sweetness and color. Feel free to top your fluffy cheesecake with just about anything you like. Sometimes, even a simple dusting of powdered sugar on the viral cheesecake will do.
Ingredient Additions For Cotton Cheesecake
Toppings
Don’t stop at strawberries!
Top your cotton Japanese cheesecake with anything that works for delicate desserts, like a dusting of matcha powder, strawberry preserves, or even lemon curd.
Add-Ins
Use Japanese pastries as inspiration to tweak the flavor of your Japanese jiggly cheesecake.
Try mixing black sesame paste or candied yuzu peels straight into the batter!
Tips For Making This Recipe
Get Perfectly Fluffy Japanese Cheesecake
Don’t skip the bain-marie style method! It surrounds the Japanese cheesecake with gentle, even heat, allowing it to rise slowly without cracking.
Use Full-Fat Cream Cheese
For a perfectly fluffy Japanese cotton cheesecake, stick with full-fat cream cheese. Low-fat alternatives may affect the cake’s texture.
No More Flat Cheesecake
Let your Japanese souffle cheesecake cool gradually in the oven so it doesn’t collapse from the sudden temperature change!
Japanese Cotton Cheesecake Recipe FAQs
Why is Japanese cheesecake so different?
What makes Japanese cheesecake stand out is its texture. Thanks to whipped egg whites, it’s light and airy, like a sponge cake!
What is Japanese cheesecake made from?
Japanese or cotton cheesecake is made with cream cheese, milk, butter, lemon juice, flour, cornstarch, cream of tartar, and eggs. Folding whipped egg whites into the batter makes the viral Japanese-style cheesecake light and airy.
Why is my Japanese cheesecake cracking so much?
If your Japanese cotton cheesecake cracked, it may have been baked at too high a temperature or placed too close to the heat source. Folding the mixture too vigorously can also deflate the batter, leading to a cracked top.
Can I make cotton cheesecake in advance?
Yes, you can make this Japanese jiggly cheesecake recipe in advance. Once cooled, keep the cotton soft Japanese cheesecake in a covered container in the fridge for up to 4 days. In fact, chilling it further enhances the flavor and texture of the fluffy cheesecake!
Can you freeze Japanese cheesecake?
Yes, you can freeze your homemade souffle cheesecake. Store it in a freezer-safe container for up to 1 month, then thaw it in the fridge overnight before serving.
More Interesting Cheesecake Recipes
- Apple Crumble Cheesecake
- Mini Pumpkin Swirl Cheesecake
- Pumpkin Cheesecake Bites
- Vegan Pumpkin Cheesecake Bards
- Protein Strawberry Cheesecake
I found this recipe for Chocolate Chip Cookie Dough Cheesecake that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Japanese Cheesecake
Equipment
Ingredients
- 5 eggs
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, room temperature
- 1 tbsp fresh lemon juice
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- Fresh strawberry slices for topping
Instructions
- Gather and measure all your ingredients for the Japanese cheesecake so everything is ready.
- For the water bath, place a large baking dish on the lowest oven rack and fill it halfway with water.
- Preheat the oven to 315°F.
- Line the bottom and sides of a springform pan with parchment paper. Wrap the pan tightly with several layers of foil to prevent leaks.
- Separate the egg yolks from the egg whites and set them aside.
- Beat the egg whites on low speed for about 30 seconds. Increase to medium-low speed and continue beating until foamy.
- Add the cream of tartar and beat at medium-high speed until the egg whites start to thicken.
- Gradually add 1/4 cup of sugar in increments. Continue beating for about 3 minutes, or until firm peaks form. Set aside.
- In a separate bowl, beat the cream cheese and milk on low speed for about 2 minutes, or until smooth.
- Add the butter, the remaining 1/4 cup of sugar, and the lemon juice. Beat for another minute with your electric mixer until combined.
- Add the flour and cornstarch to the cream cheese mixture and beat for 1 minute.
- Add the egg yolks and mix just until incorporated. Strain the batter through a sieve to ensure a smooth texture.
- Divide the beaten egg whites into three portions. Gently fold them into the batter, one portion at a time, until fully incorporated. Do not overbeat the mixture.
- Pour the batter into the prepared springform pan and smooth the top with a spatula. If you see air bubbles, gently tap the pan on the counter to release them.
- Place the cake pan into the prepared water bath. Bake for 1 hour and 10 minutes. You can start checking for doneness after 1 hour by inserting a toothpick into the center.
- When the toothpick comes out clean, bake for an additional 10 to 15 minutes, or until the top is lightly browned.
- Turn off the oven and open the door slightly. Let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the pan and refrigerate for at least 4 hours before serving.
- Top with fresh strawberry slices and enjoy!
Notes
- Don’t skip the bain-marie style method! It surrounds the Japanese cheesecake with gentle, even heat, allowing it to rise slowly without cracking.
- For a perfectly fluffy Japanese cotton cheesecake, stick with full-fat cream cheese. Low-fat alternatives may affect the cake’s texture.
- Let your Japanese souffle cheesecake cool gradually in the oven so it doesn’t collapse from the sudden temperature change!
Nutrition
PIN FOR LATER!
