🍰🇯🇵 Japanese Cotton Cheesecake
The Japanese cottony cheesecake is a super light, fluffy, and jiggly dessert—so soft it feels like eating a “sweet cloud.”
It’s different from regular cheesecake because it uses whipped egg whites (meringue) to create its airy texture.
🍰 Japanese cheesecake
🧂 Ingredients
- 250g cream cheese
- 50g butter
- 100ml milk
- 6 eggs (separated)
- 80–100g sugar
- 60g cake flour (or all-purpose flour)
- 20g cornflour (cornstarch)
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
- Pinch of salt
🔥 Instructions
1. Prepare base mixture
- Melt cream cheese, butter, and milk together (low heat)
- Stir until smooth
- Let it cool slightly
2. Add dry ingredients
- Mix in egg yolks, vanilla
- Sift in flour + cornflour
- Stir until smooth batter forms
3. Make meringue (key step ☁️)
- Whip egg whites + salt
- Add sugar gradually
- Beat until soft to medium peaks
4. Fold gently
- Add meringue into batter in 3 parts
- Fold slowly to keep air inside
5. Bake (water bath method)
- Preheat oven to 160°C (320°F)
- Pour batter into lined pan
- Place pan inside a tray with hot water
- Bake 50–70 minutes
6. Cool properly
- Turn off oven, leave cake inside for 10–15 min
- Then cool outside slowly (prevents collapse)
🍰 Texture result
- Soft like sponge
- Slight jiggle when shaken
- Light, not overly sweet
⚠️ Tips for success
- Don’t overmix after adding egg whites
- Always use water bath for moisture
- Eggs should be room temperature
- Avoid opening oven early
🧾 Bottom line
Japanese cotton cheesecake is a delicate, airy dessert that gets its unique texture from whipped egg whites and gentle baking.
If you want, I can also give you:
- No-oven stovetop version 🔥
- Eggless cotton cheesecake
- Or chocolate cotton cheesecake 🍫
