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
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5 large eggs, separated
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½ cup sugar, divided
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⅓ tsp cream of tartar
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9 oz (255g) cream cheese, at room temperature
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½ cup milk (low-fat or whole)
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4 Tbsp unsalted butter, melted
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1 Tbsp lemon juice
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2 Tbsp cornstarch
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4 Tbsp all-purpose flour
Instructions
1. Prep the Pan & Oven
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Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper.
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Wrap the outside of the pan tightly with a few layers of foil (to prevent leaks during the water bath).
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Preheat oven to 315°F (157°C).
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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
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Separate the eggs—whites in a large bowl, yolks in a small bowl.
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Beat egg whites on low for 30 seconds until foamy.
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Add cream of tartar, then increase to medium-high and beat until soft peaks form.
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Gradually add ¼ cup sugar while beating.
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Continue until you get soft, shiny peaks (do not overbeat).
3. Make the Cheesecake Batter
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In another large bowl, combine cream cheese and milk. Beat on low until smooth and creamy (about 2–3 minutes).
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Add melted butter, lemon juice, remaining ¼ cup sugar, cornstarch, and flour. Beat until fully blended and smooth.
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Add egg yolks and mix until just incorporated.
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Strain the batter through a sieve for a perfectly smooth texture.
4. Combine Meringue & Batter
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Gently fold ⅓ of the meringue into the cheesecake batter to lighten it.
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Repeat with another ⅓, then fold in the remaining meringue until just combined—don’t overmix.
5. Bake
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Pour the batter into the prepared pan. Smooth the top with a spatula.
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Tap the pan gently on the counter to remove large air bubbles.
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Place the springform pan in the preheated water bath in the oven.
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Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
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For a browned top, continue baking for another 10–15 minutes.
6. Cool Gradually
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Turn off the oven. Leave the door slightly open and let the cake cool inside for 1 hour (this helps prevent collapse).
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Remove from oven and pan. Transfer to a plate and refrigerate for 4–5 hours, or until fully chilled.
7. Serve
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Slice and serve plain, or top with whipped cream, fresh fruit, fruit purees, or chocolate sauce.
Storage:
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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.
