Japanese Cotton Jiggly Cheesecake Recipe

Japanese Cotton Cheesecake is a lighter, fluffy, and more wobbly variation of a traditional cheesecake.

Ingredients Eggs Sugar Cream of tartar Sugar Milk (low-fat) Cream cheese Unsalted butter Lemon juice Cornstarch All-purpose flour

Line springform pan with parchment paper (bottom & sides). Wrap pan in foil. Preheat oven to 315 F.


Fill a large pan halfway with water. Set on oven's lowest rack Separate egg whites and yolks.Beat egg whites for 30s, then medium-low until foamy.


Add cream of tartar. Beat on medium-high, gradually adding 1/4 cup sugar, until soft peaks form.


In another bowl, mix cream cheese and milk on low until smooth. Add butter, lemon juice, 1/4 cup sugar, flour, and cornstarch. Beat after each addition. Mix in egg yolks.


Fold in 1/3 of egg whites into batter, repeat until all is combined. Pour batter into pan. Smooth with spatula. Tap pan gently 6-7 times to remove air bubbles.


Bake in water bath for 70 mins.  For a brown top, bake 10-15 mins more. Turn off oven, open door slightly. Cool cake inside for 1 hr. Remove cake from pan, refrigerate for 4-5 hrs.


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