Japanese Cotton Cheesecake is light, airy, and incredibly soft, with a texture that melts in your mouth. Unlike traditional dense cheesecakes, this version has a delicate soufflé-like consistency, making it a unique and delightful dessert. If you love fluffy, cloud-like cakes, then this is the perfect recipe for you!
Why You’ll Love This Recipe
Soft & Fluffy Texture – The perfect combination of a soufflé and a cheesecake! Not Too Sweet – A subtle sweetness that makes it irresistible. Jiggly & Fun to Eat – The signature bounce makes it a joy to watch and devour! Perfect for Any Occasion – Elegant enough for celebrations yet simple for everyday treats.
Ingredients You’ll Need 
Dry Ingredients:
½ cup (60g) cake flour – Ensures a soft and delicate crumb.
2 tbsp cornstarch – Helps achieve that signature jiggly texture.
½ cup (100g) granulated sugar – Sweetens and stabilizes the meringue.
Wet Ingredients:
4 oz (115g) cream cheese (room temperature) – Creates a smooth, creamy base.
½ cup (120ml) whole milk – Keeps the cheesecake moist and rich.
3 large eggs (separated) – The yolks add richness, while the whites create fluffiness.
2 tbsp (30g) unsalted butter – Adds extra moisture and richness.
1 tsp vanilla extract – Enhances the flavor with a warm aroma.
How to Make Japanese Cotton Cheesecake
Step 1: Prepare the Ingredients
Preheat your oven to 320°F (160°C).
Line the bottom and sides of an 8-inch round cake pan with parchment paper.
Prepare a hot water bath (bain-marie) by filling a roasting pan with 1 inch of hot water.
Step 2: Make the Cream Cheese Batter
In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth.
Remove from heat and let it cool slightly.
Whisk in the egg yolks and vanilla extract until well combined.
Sift in the cake flour and cornstarch, folding gently until smooth.
Step 3: Make the Meringue
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy.
Gradually add the sugar while continuing to beat.
Increase to high speed and beat until stiff peaks form. (The peaks should hold their shape when lifted.)
Step 4: Combine & Bake
Gently fold the meringue into the cream cheese batter in three additions, using a spatula. Be careful not to deflate the mixture!
Pour the batter into the prepared cake pan and tap lightly to remove air bubbles.
Place the cake pan into the hot water bath and bake at 320°F (160°C) for 25 minutes.
Reduce the temperature to 275°F (135°C) and bake for another 50 minutes until golden and set.
Cooling & Serving
Cool in the Oven – Turn off the oven and let the cheesecake sit inside for 15 minutes to prevent collapse. Chill Before Serving – Refrigerate for at least 4 hours for the best texture. Dust with Powdered Sugar – Optional but adds a beautiful finishing touch.
Tips for the Perfect Cotton Cheesecake
Use Room Temperature Ingredients – Ensures a smooth, lump-free batter. Don’t Overmix the Meringue – Overbeating can make the cake dense instead of fluffy. Bake in a Water Bath – Prevents cracking and keeps the cake moist. Cool Gradually – A sudden temperature change can cause the cake to shrink.
Serving Suggestions
With Fresh Berries: Serve with strawberries, blueberries, or raspberries.
With Chocolate Drizzle: A light drizzle of melted chocolate enhances the flavor.
With Whipped Cream: A dollop of whipped cream makes it extra indulgent.
Storage & Make-Ahead Tips
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Wrap slices in plastic wrap and freeze for up to 1 month.
Final Thoughts
Japanese Cotton Cheesecake is a heavenly, jiggly dessert that’s a cross between a classic cheesecake and a soufflé. Its light, airy texture makes it a dream to eat, and it’s surprisingly easy to make at home with the right technique.
Give this recipe a try, and enjoy the fluffy magic of this Japanese delight! 
