Light and Fluffy Japanese Cheesecake

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🧁 Description

Light and Fluffy Japanese Cheesecake, also known as Japanese Cotton Cheesecake, is famous for its airy, cloud-like texture. Unlike traditional cheesecakes such as New York–style cheesecake, this version is less sweet, softer, and incredibly delicate. The secret lies in whipped egg whites folded gently into a creamy batter, then baked in a water bath for that signature jiggle. It’s the perfect dessert for tea time or special occasions!

🛒 Ingredients

  • 250g cream cheese (softened)
  • 50g unsalted butter
  • 100ml milk
  • 60g cake flour (or all-purpose flour sifted)
  • 20g cornstarch
  • 6 large eggs (separated)
  • 120g granulated sugar (divided)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting)

👩‍🍳 Instructions

  1. Preheat Oven to 320°F (160°C). Line the bottom of an 8-inch round pan with parchment paper. Wrap the outside with foil to prevent water leakage.
  2. Prepare Cream Base
    In a heatproof bowl over simmering water, melt cream cheese, butter, and milk. Stir until smooth. Remove from heat and cool slightly.
  3. Add Yolks & Dry Ingredients
    Whisk in egg yolks one at a time. Add vanilla and lemon juice. Sift in flour and cornstarch. Mix gently until smooth.
  4. Make Meringue
    Beat egg whites until foamy. Gradually add sugar and beat until soft peaks form (not stiff).
  5. Fold Carefully
    Gently fold one-third of the meringue into the batter to lighten it. Fold in the remaining meringue carefully to keep air bubbles intact.
  6. Water Bath Baking
    Pour batter into the prepared pan. Tap lightly to remove large air bubbles. Place the pan into a larger baking tray and add hot water halfway up the sides.
  7. Bake for 60–70 minutes. The top should be golden and slightly jiggly in the center.
  8. Cool Slowly
    Turn off oven and leave the door slightly open for 15 minutes to prevent cracking. Remove and cool completely before unmolding.
  9. Serve
    Dust with powdered sugar and slice gently using a warm knife.

🌟 Tips for Perfect Japanese Cheesecake

  • Use room temperature ingredients for a smooth batter.
  • Do not overbeat egg whites; soft peaks give the best fluffy texture.
  • Fold gently to keep the batter airy.
  • Always bake in a water bath to prevent cracks.

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