Today we’re making another amazing Japanese dessert. Japanese Cotton Cheesecake is a lighter, fluffy, and more wobbly variation of a traditional cheesecake. It has just enough sweetness and is rich in taste just like a traditional cheesecake.

Japanese Cotton Cheesecake is my favorite dessert. I’m sure you will love this recipe! This is the perfect combination of cheesecake and sponge cake in taste and texture.

So let’s jump right into the recipe; however, I highly suggest you read through the whole article for the best resultse. 

Ingredients

• 5 large eggs, separated

• ½ cup sugar, divided

• ⅓ tsp cream of tartar

• 9 oz (255g) cream cheese, at room temperature

• ½ cup milk (low-fat or whole)

• 4 Tbsp unsalted butter, melted

• 1 Tbsp lemon juice

• 2 Tbsp cornstarch

• 4 Tbsp all-purpose flour

Instructions

1. Prep the Pan & Oven

• Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper.

• Wrap the outside of the pan tightly with a few layers of foil (to prevent leaks during the water bath).

• Preheat oven to 315°F (157°C).

• Place a large roasting pan on the lowest rack of the oven and fill it halfway with hot water (for the water bath).

2. Make the Meringue

• Separate the eggs—whites in a large bowl, yolks in a small bowl.

• Beat egg whites on low for 30 seconds until foamy.

• Add cream of tartar, then increase to medium-high and beat until soft peaks form.

• Gradually add ¼ cup sugar while beating.

• Continue until you get soft, shiny peaks (do not overbeat).

3. Make the Cheesecake Batter

• In another large bowl, combine cream cheese and milk. Beat on low until smooth and creamy (about 2–3 minutes).

• Add melted butter, lemon juice, remaining ¼ cup sugar, cornstarch, and flour. Beat until fully blended and smooth.

• Add egg yolks and mix until just incorporated.

• Strain the batter through a sieve for a perfectly smooth texture.

4. Combine Meringue & Batter

• Gently fold ⅓ of the meringue into the cheesecake batter to lighten it.

• Repeat with another ⅓, then fold in the remaining meringue until just combined—don’t overmix.

5. Bake

• Pour the batter into the prepared pan. Smooth the top with a spatula.

• Tap the pan gently on the counter to remove large air bubbles.

• Place the springform pan in the preheated water bath in the oven.

• Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

• For a browned top, continue baking for another 10–15 minutes.

6. Cool Gradually

• Turn off the oven. Leave the door slightly open and let the cake cool inside for 1 hour (this helps prevent collapse).

• Remove from oven and pan. Transfer to a plate and refrigerate for 4–5 hours, or until fully chilled.

7. Serve

• Slice and serve plain, or top with whipped cream, fresh fruit, fruit purees, or chocolate sauce.

Storage:

• Keep leftover cheesecake covered in the fridge for up to 7 days.

Pin the image below if you like this Japanese Cheesecake Recipe!

What is Japanese Cotton Cheesecake?

It is often referred to as Japanese jiggly cake, Japanese souffle cheesecake or Japanese light cheesecake and Japanese cotton cheesecake. This cheesecake is made with less cream cheese and sugar than traditional cheesecakes. The addition of whipped meringue makes it light and fluffy.

You might want to check out this recipe for Asian Mango Sponge Cake!

Japanese Cotton Cheesecake taste

Japanese cotton cheesecakes are light and fluffy and have a sweet, tangy and rich texture.

This delicious cake is not as sweet as other cakes. It’s heavenly to combine fluffy cake and a bit of tart cream cheese. I am sure you will enjoy this Japanese Cheesecake recipe. This recipe is easy if you follow the exact instruction, however, if you diverge, just a little bit, it can be tricky to get it right.

What is the Secret of Japanese Cheesecake Fluffy and Jiggly Texture?

Whipping meringue is the secret to fluffy, jiggly Japanese Cheesecakes. The meringue acts like a rising agent lifting the cheesecake up just as it does in souffles. It also helps lighten the cheesecake’s texture. This makes the Japanese cheesecake fluffy inside and makes it jiggly.

Why is my Japanese Cotton Cheesecake dense and not fluffy?

There are several possible reasons why your Japanese cheesecake is dense instead of fluffy.

• Too much air was lost when the white eggs mixture (meringue) was folded into the base batter.
• There is a possibility that you’ve over whipped the meringue.
• The cheesecake wasn’t properly baked.

How to make Japanese Cheesecake Fluffy and Jiggly

Make a fluffy, beautiful Japanese cheesecake by whipping the meringue until it reaches a soft-medium point. You’ll know when it’s done because the meringue will be shiny when it reaches this stage. The peak of the meringue should curve down and hooks rather than standing straight up.

Avoid whipping the meringue too stiffly. This will cause the meringue not to be properly incorporated into your batter base, which will lead to dense cheesecakes. Soft-medium peak cheesecakes will be the most fluffy and have the least shrinkage.

If you don’t mind the shrinkage, you can whip your meringue until it reaches a soft peak. You will get a cheesecake that is fluffy and is extra jiggly. This is how you can use different stiffnesses of meringue.

Japanese Cotton Cheesecake Tips and Tricks

• For this cheesecake to work, you must plan ahead as the eggs, butter and cream cheese perform the best at room temperature. Remove the cream cheese and butter from the refrigerator at least two hours before you start baking your cheesecake. Take the eggs out of the fridge about an hour before you start to bake the cake. For perfect Japanese Cotton cheesecake, the cream cheese and butter must be softened nicely. These ingredients can be microwaved on low for 20 seconds to make sure they are ready.
• Cold eggs are easier to separate. To achieve the best texture, egg whites should be beaten at room temperatures.  Separate the eggs while they’re cold, after that, you can let them chill before you begin preparing the remaining ingredients.
• An 8 by 3 inch round springform aluminum pan is highly recommended. Place the parchment paper 2 inches above the pan. Since the cake rises while baking, the parchment paper will make great support. The height of the parchment paper shouldn’t exceed five inches.
• A water bath is necessary because this Japanese Cheesecake takes longer to bake than a normal cake. The water bath also insulates the cake, allowing it to cook at a consistent temperature. These are key factors in achieving a jiggly, moist texture in Japanese Cotton Cheesecake.
• Make sure you fold the egg whites mixture (meringue) into your batter. Don’t beat the eggs or mix too hard, as this will cause them to become brittle.
• Oven temperatures can vary so check the cake after an hour to make sure it is cooked. Bake the cake for about 1 hour and 10 minutes, or until it is golden brown. A bit of over-baking is not a big issue with Japanese Cotton Cheesecake. It won’t damage the cake. Just be careful you don’t undercook it. It can take as long as 1 1/2 hours depending on the oven. This is perfectly normal.
• After cooling, the cake will shrink a bit. The deflating can be minimized by leaving the cake in the oven once it has been baked.
• Before you eat the cake, let it cool for at least 4 hours, ideally 5 hours. The cold air helps to set the cream cheese, which in turn makes the Japanese cotton cheesecake taste and texture much better.
• If you have cotton cheesecake leftovers, which I doubt you do, you can make this amazing deep-fried cheesecake. 

Masago is capelin roe, the tiny yellow-orange fish eggs used as a topping and mix-in for sushi. It has a mild, faintly sweet flavor and a soft, delicate crunch, milder than tobiko and much smaller than salmon roe (ikura).

Sushi chefs use masago as a topping for maki rolls, mixed into creamy sauces, and folded into fillings. It’s naturally a dull yellow, though it’s often dyed orange to look closer to tobiko. The recipe below shows you how to make a masago-topped sushi roll at home. After that, you’ll find more on what masago tastes like, how it compares to tobiko and ikura, and how to buy and store it.

Masago Sushi Roll Recipe

For the sushi rice

• 1 cup short-grain sushi rice
• 1 cup water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt

For the rolls

• 2 full sheets nori (seaweed)
• 4 oz imitation crab, flaked
• 1 avocado, thinly sliced
• 2 tablespoons masago

You can swap the imitation crab for the same amount of cooked shrimp or real crab meat.

Instructions

1. Rinse and cook the rice

Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs mostly clear, about 2 minutes. Add the rinsed rice and 1 cup of water to a rice cooker, or a saucepan, and cook according to your rice cooker’s instructions, or bring to a boil, cover, and simmer on low for 18 minutes.

2. Season and cool the rice

While the rice is still warm, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Spread the rice in a wide, shallow dish, pour the vinegar mixture over it, and fold gently with a spatula to coat every grain without mashing it. Let the rice cool to room temperature, about 15 minutes, before you start rolling.

3. Set up your rolling station

Cover a bamboo sushi mat with plastic wrap so the rice doesn’t stick to it. Fill a small bowl with water for wetting your hands between rolls.

4. Position the nori

Cut each nori sheet in half. Lay one half-sheet shiny-side down on the plastic-wrapped mat, with the long edge closest to you.

5. Spread the rice

Wet your hands, then spread about ¾ cup of sushi rice evenly over the nori, leaving a ½ inch border bare at the top edge. Flip the sheet over so the rice sits face-down on the mat and the bare nori faces up.

6. Add the filling

Lay a quarter of the imitation crab and avocado in a line across the center of the nori, about a third of the way up from the edge closest to you.

7. Roll the sushi

Lift the edge of the mat closest to you with your thumbs and roll it up and over the filling, pressing gently to tighten the roll as you go. Continue rolling to the far edge, using the mat to shape it into an even cylinder, then set it aside seam-side down. Repeat with the remaining nori, rice, and filling to make 4 rolls total.

8. Cut the rolls

Wipe your knife clean and wet the blade before each cut, this keeps the rice from sticking. Cut each roll into 5 even pieces, for 20 pieces total.

9. Top with masago

Sprinkle the masago evenly over the cut pieces, pressing lightly so it sticks to the exposed rice, then serve right away.

Yield: 4 rolls, about 20 pieces total.

Pin the image below if you like this Masago Sushi Recipe!

What Does Masago Taste Like?

Masago tastes mild and faintly sweet, with a light salty edge and a subtle briny note. Each egg has a soft, delicate shell that gives a gentle crunch rather than the firm pop you get from tobiko. If you’ve had tobiko before, masago is a quieter, milder version of that same experience.

Masago vs. Tobiko vs. Ikura

Masago, tobiko, and ikura all show up on sushi menus, but they come from three different fish, so here’s how they actually compare.

If a recipe calls for tobiko and you only have masago, or the other way around, you can generally swap one for the other. The texture and price will be a little different, but the swap won’t ruin a dish.

Is Masago Caviar?

Masago is a type of fish roe, not caviar. Caviar is traditionally roe from sturgeon specifically, cured and treated in a particular way. Masago, tobiko, and ikura are all fish roe too, but none of them are technically caviar, even though people use the word loosely to mean any small fish egg.

How to Use Masago

Masago’s mild flavor and soft crunch work well in more places than tobiko does. A few realistic ways to use it:

• Sushi and rolls: the most common use, scattered over rolls like a California roll for color and texture.
• Creamy sauces: stirred into a light mayo or cream-based sauce for drizzling over sushi rolls.
• Roll fillings: mixed into the filling itself, rather than just on top, for texture throughout the roll.
• Rice bowls and salads: a spoonful on top adds color and a mild briny bite.

Is Masago Safe to Eat Raw?

Most masago sold at grocery stores and sushi counters is prepared and packaged specifically to be eaten as is, but that doesn’t mean every jar is ready to eat straight from the package without a second thought. Check the label for instructions, since some products need to be thawed first or used within a short window after opening.

Always check the expiration date, keep masago refrigerated or frozen exactly as the package directs, and follow the manufacturer’s storage and handling instructions over any general rule of thumb. If you’re pregnant, immunocompromised, or otherwise following specific guidance around raw seafood, check with your doctor or a resource like the FDA’s guide to selecting and serving seafood safely before eating masago.

Where to Buy Masago

Look for masago at Asian grocery stores, Japanese markets, or the seafood counter of a well-stocked supermarket. It’s usually sold frozen or refrigerated in small jars or tubs.

If you’re buying it for the first time, a small jar is enough to try it before you commit to a bigger size. Check that the jar or tin is sealed, confirm the expiration date is well in the future, and read the label for how it should be stored and whether it needs to thaw before serving.

How to Store Masago

How long masago keeps depends heavily on the product. Some masago is pasteurized and shelf-stable until opened, while other masago is fresh and far more perishable, so the manufacturer’s instructions on the package take priority over any general rule of thumb.

As a general guide, an opened jar of refrigerated masago is usually good for about 5 to 7 days in the coldest part of your fridge, tightly sealed. If your masago is sold frozen, keep it frozen until you’re ready to use it, then thaw only the amount you need in the refrigerator instead of at room temperature or in warm water. Avoid refreezing masago once it has thawed, repeated freezing and thawing breaks down the texture and raises the risk of spoilage.

Masago’s mild flavor and soft crunch make it an easy way to dress up sushi rolls, rice bowls, and creamy sauces without much effort. Start with a small jar, keep it cold, and use it as the finishing touch it’s meant to be.

Tobiko is flying fish roe, the tiny, crunchy orange eggs you see on top of sushi rolls. It’s salty with a faint smokiness, and each egg has a thin shell that pops when you bite into it.

Sushi chefs use tobiko as a topping for maki rolls and a garnish for sashimi, poke bowls, and other Japanese dishes. Natural tobiko is orange, but it’s often dyed other colors with ingredients like squid ink, wasabi, or beet juice. The recipe below shows you how to make a tobiko-coated sushi roll at home. After that, you’ll find more on what tobiko tastes like, how it compares to masago and ikura, and how to buy and store it.

Tobiko Sushi Roll Recipe

For the sushi rice

• 1 cup short-grain sushi rice
• 1 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

For the rolls

• 2 full sheets nori (seaweed)
• 6 oz cooked shrimp, peeled, deveined, and halved lengthwise
• ½ cucumber, cut into thin matchsticks
• 1 avocado, thinly sliced
• 3 tablespoons tobiko

You can swap the shrimp for the same amount of cooked crab, cooked salmon, or sushi-grade raw tuna.

Instructions

1. Rinse and cook the rice

Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs mostly clear, about 2 minutes. This washes off extra starch so the rice doesn’t turn gummy. Add the rinsed rice and 1 cup of water to a rice cooker, or a saucepan, and cook according to your rice cooker’s instructions, or bring to a boil, cover, and simmer on low for 18 minutes.

2. Season and cool the rice

While the rice is still warm, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Spread the rice in a wide, shallow dish, pour the vinegar mixture over it, and fold gently with a spatula to coat every grain without mashing it. Let the rice cool to room temperature, about 15 minutes, before you start rolling.

3. Set up your rolling station

Cover a bamboo sushi mat with plastic wrap so the rice doesn’t stick to it. Fill a small bowl with water and a splash of rice vinegar for wetting your hands between rolls.

4. Position the nori

Lay one full sheet of nori shiny-side down on the plastic-wrapped mat, with the long edge closest to you.

5. Spread the rice

Wet your hands in the vinegar water, then spread about 1 cup of sushi rice evenly over the nori, leaving a ½ inch border bare at the top edge. Flip the sheet over so the rice sits face-down on the mat and the bare nori faces up.

6. Add the filling

Lay half the shrimp, cucumber, and avocado in a line across the center of the nori, about a third of the way up from the edge closest to you.

7. Roll the sushi

Lift the edge of the mat closest to you with your thumbs and roll it up and over the filling, pressing gently to tighten the roll as you go. Continue rolling to the far edge, using the mat to shape it into an even cylinder, then set it aside seam-side down. Repeat with the second nori sheet and the remaining rice and filling.

8. Coat with tobiko

Spread the tobiko out on a plate. Roll each finished sushi roll over the tobiko, pressing lightly so the roe sticks to the rice on all sides.

9. Cut and serve

Wipe your knife clean and wet the blade before each cut, this keeps the rice from sticking. Cut each roll into 8 even pieces and serve right away.

Yield: 2 rolls, about 16 pieces total.

Pin the image below if you like this Tobiko Sushi Recipe!

What Does Tobiko Taste Like?

Tobiko tastes briny and lightly salty, with a faint smokiness that comes through more in the aftertaste than the first bite. Each egg has a thin, crisp shell that pops between your teeth and releases a small burst of liquid, with almost no fishy taste. It’s crunchier and firmer than masago, and much smaller and more delicate than ikura.

Tobiko vs. Masago vs. Ikura

Tobiko, masago, and ikura all show up on sushi menus, but they come from three different fish and aren’t really interchangeable, so here’s how they actually compare.

If a recipe calls for masago and you only have tobiko, or the other way around, you can generally swap one for the other. The texture and price will be a little different, but the swap won’t ruin a dish.

Types of Tobiko

Natural tobiko is pale orange to reddish-orange. Sushi chefs also dye it other colors, using ingredients that add both color and a light background flavor:

• Black tobiko: colored with squid ink
• Green tobiko: colored with wasabi
• Red tobiko: colored with beet juice
• Yellow tobiko: colored with yuzu, a Japanese citrus fruit

These dyed versions taste close to natural tobiko. Chefs mostly use different colors for contrast on a plate rather than a big difference in flavor.

Is Tobiko Safe to Eat Raw?

Most tobiko sold at grocery stores and sushi counters is prepared and packaged specifically to be eaten as is, but that doesn’t mean every jar is ready to eat straight from the package without a second thought. Check the label for instructions, since some products need to be thawed first or used within a short window after opening.

Always check the expiration date, keep tobiko refrigerated or frozen exactly as the package directs, and follow the manufacturer’s storage and handling instructions over any general rule of thumb. If you’re pregnant, immunocompromised, or otherwise following specific guidance around raw seafood, check with your doctor or a resource like the FDA’s guide to selecting and serving seafood safely before eating tobiko.

How to Use Tobiko

Tobiko’s saltiness and crunch work best as a finishing touch rather than a main ingredient. A few realistic ways to use it:

• Sushi and sashimi: the classic use, scattered over rolls or nigiri right before serving.
• Rice bowls: a spoonful over a finished poke or donburi bowl adds texture and a salty pop.
• Deviled eggs: a small spoonful on top adds color and a briny bite without changing the flavor much.
• Pasta: stir it in at the very end, off the heat, with a butter or cream sauce. Heat turns the eggs mushy and kills the pop, so it should go on top rather than cook in the pan.

Where to Buy Tobiko

Look for tobiko at Asian grocery stores, Japanese markets, or the seafood counter of a well-stocked supermarket. It’s usually sold frozen or refrigerated in small jars or tubs, and larger Asian grocery chains tend to carry the widest range of colors.

If you’re buying it for the first time, a small jar is enough to try it before you commit to a bigger size. Check that the jar or tin is sealed, confirm the expiration date is well in the future, and read the label for how it should be stored and whether it needs to thaw before serving.

How to Store Tobiko

How long tobiko keeps depends heavily on the product. Some tobiko is pasteurized and shelf-stable until opened, while other tobiko is fresh and far more perishable, so the manufacturer’s instructions on the package take priority over any general rule of thumb.

As a general guide, an opened jar of refrigerated tobiko is usually good for about 5 to 7 days in the coldest part of your fridge, tightly sealed. Unopened, refrigerated tobiko typically lasts closer to the date printed on the package. If your tobiko is sold frozen, keep it frozen until you’re ready to use it, then thaw only the amount you need in the refrigerator instead of at room temperature. Avoid refreezing tobiko once it has thawed, repeated freezing and thawing breaks down the texture and raises the risk of spoilage.

Tobiko’s crunch and light smokiness make it an easy way to dress up sushi rolls, rice bowls, and other seafood dishes without much effort. Start with a small jar, keep it cold, and use it as the finishing touch it’s meant to be.