Japanese Cheesecake aka Cotton Cheesecake


I had been wanting to try making Japanese cheesecake for a while now, but to be honest after reading multiple recipes I was really intimidated. Every post I read said it was difficult and a lot could go wrong, but I was really glad I finally took the plunge. If you can whip egg whites and make a cheesecake then you can make this.

This has become my new go to cheesecake recipe… actually I never had a go-to cheesecake recipe…but anyway it is awesome! It has a similar flavor to cheesecake but with a light airy, almost mousse texture. This would be great topped with fresh fruit. I am excited to try it with fruit on the inside like my co-worker’s aunt does.


Stay tuned for my next post which is a dairy free version for all of you lactose intolerant folks out there. It is coconut heaven.


I modified this recipe from Bake to the Roots


14 oz. (400g) cream cheese, at room temperature
1/4 cup (50g) sugar
1/4 cup (60g) butter, at room temperature
6 large eggs, divided
7 oz. (200g) heavy cream, at room temperature
2 tsp. lemon juice
2/3 cup (80g) all-purpose flour
1/2 cup (100g) sugar
confectioner’s sugar for dusting


  1. Grease a 9 inch (23cm) cake pan (I used a 8in and a 6in cake pan) and line with parchment paper (bottom and sides). The baking parchment should go at least 2 inches (5cm) over the edge of the form, because the cake rises a lot. Start boiling water. Preheat the oven to 325˚F (160°C).
  2. Divide the eggs and place the egg whites in the fridge.
  3. In a large bowl mix the cream cheese until lumps are gone
  4. Add the softened butter and mix until well combined.
  5. And sugar (the 1/4 cup) on medium speed until combined.
  6. Add the egg yolks one at a time.
  7. Add the heavy cream and lemon juice and mix until the batter is smooth.
  8. Sift the flour into the bowl and mix well.
  9. In a second bowl mix the cold egg whites on medium speed until they foam up. Increase the speed and slowly add the sugar (the 1/2 cup). Continue mixing on high speed for about 3-4 minutes until stiff peaks form. You should get a thick and glossy meringue – the volume should have doubled. Fold in about meringue to the cream cheese mixture in 3 parts. Transfer to the prepared cake pan or pans 😉 and smooth out the top. Let drop on your counter once or twice to get air bubbles out of the batter.
  10. Place the cake in a larger baking pan and add boiling water to that pan – the water should go up at least half way up the side of the pan. Place in the middle of the oven and bake for 55-65 minutes. Test with a toothpick inserted in the center – if it comes out clean the cake is done. Be careful – do not move the cake too much or it will collapse. Carefully remove from the oven and let cool down completely on a wire rack before removing from the cake plan. When cooled place in the fridge for 2-3 hours. Carefully remove from the pan and dust with confectioner’s sugar before serving – the cake is very delicate, so use a warm knife for cutting slices.
  11. Enjoy this wonderfully delicate and fluffy cheesecake!!!