Melt-in-Your-Mouth Japanese Cotton Cheesecake

 


How to Make Japanese Cotton Cheesecake

1. Prep the Pan

  • Preheat oven to 320°F (160°C).

  • Line a 9-inch springform pan with parchment and wrap the bottom in foil to protect from leaks.

2. Make the Cream Base

  • In a saucepan over low heat, melt cream cheese, butter, and milk. Stir until smooth.

  • Let cool slightly.

3. Mix the Yolks

  • Whisk in egg yolks and vanilla extract.

4. Add Dry Ingredients

  • Sift in flour, cornstarch, and salt. Mix gently until smooth.

5. Make the Meringue

  • Beat egg whites with lemon juice (or cream of tartar) until foamy.

  • Gradually add sugar and beat until soft peaks form.

6. Fold Carefully

  • Fold one-third of the meringue into the batter to lighten.

  • Gently fold in the rest in two additions.

7. Bake in a Water Bath

  • Pour batter into pan and tap gently to release air bubbles.

  • Place pan in a larger tray filled with warm water.

  • Bake for 65–75 minutes, until golden and slightly jiggly.

8. Cool Gradually

  • Turn off oven, leave door ajar, and let cake rest inside 15 minutes.

  • Cool to room temperature, then chill at least 4 hours.

9. Garnish & Serve

  • Dust with powdered sugar or drizzle with condensed milk.

  • Slice and serve chilled—or lightly warmed for cozy indulgence.

Tips & Variations

  • Citrus twist: Add lemon zest for brightness.

  • Fruity finish: Top with fresh berries or a berry glaze.

  • No water bath? Place a pan of boiling water on the lower oven rack instead.

  • Savory pairing: Serve with green tea or a delicate herbal tisane.

Storage

  • Fridge: Airtight container, up to 5 days (flavor deepens overnight).

  • Freezer: Freeze slices up to 2 months, thaw in fridge before serving.

  • Best served: Chilled, but delicious gently warmed.

Time & Yield

  • Prep: 20 minutes

  • Bake: 75 minutes

  • Cool & Chill: 4 hours

  • Total: ~5 hours 35 minutes

  • Servings: 8–10 slices

FAQs

Can I skip the water bath?
It helps prevent cracks and keeps the cake moist, but you can bake with a pan of hot water on the rack below instead.

Why did my cheesecake crack?
Usually from temperature shock or overbaking. Cooling gradually helps prevent cracks.

Can I make it ahead of time?
Yes! In fact, it tastes even better after chilling overnight.

Nutritional Information (per slice, approx.)

  • Calories: 210

  • Protein: 6g

  • Fat: 14g

  • Carbs: 14g

  • Sugar: 10g

Final Thoughts

This Japanese Cotton Cheesecake is a true labor of love—but oh, the payoff is worth it. Elegant, cloud-like, and perfectly sweet, it’s the kind of dessert that makes guests swoon and families ask for seconds. Serve it simple with a dusting of sugar, or make it shine with fruit and glaze. Either way, it’s bound to win hearts.