Fluffy Japanese Cotton Cheesecake! Light, Airy & Irresistibly Cheesecake

Servings: 8 slices · Prep: 25 mins · Cook: 1 hr 10 mins · Total: 1 hr 35 mins · Est. 220 kcal/slice

The Magic of Fluffy Japanese Cotton Cheesecake

There’s something enchanting about the Fluffy Japanese Cotton Cheesecake, a dessert so delicate it seems to defy gravity. Born in Japan’s finest patisseries, this soufflé-style cheesecake blends the richness of cream cheese with the lightness of chiffon cake, creating an ethereal texture that jiggles like a dream. I first encountered this heavenly creation in a small Tokyo café, where the aroma of baked cream cheese mingled with the gentle hum of conversation. Each bite melted effortlessly on my tongue, airy yet indulgent, and I knew I had to recreate that experience. Today, you’ll follow the exact steps to achieve that same cloud-like perfection at home.

Ingredients

You’ll need

• 250g (8.8 oz) cream cheese, softened
• 50g (3½ tbsp) unsalted butter, softened
• 100ml (⅓ cup + 1 tbsp) whole milk
• 6 large eggs, separated
• 100g (½ cup) granulated sugar
• 60g (½ cup) cake flour, sifted
• 20g (2 tbsp) cornstarch
• ¼ tsp cream of tartar
• 1 tsp pure vanilla extract
• ¼ tsp salt

Optional garnish

• Powdered sugar for dusting
• Fresh berries or mint leaves

Prep: 25 minsCook: 1 hr 10 minsTotal: 1 hr 35 minsServes: 8220 kcal/slice

Step-by-Step Directions

1. Prepare the pan and oven: Preheat oven to 160°C (320°F). Line the bottom and sides of an 8-inch round cake pan with parchment. Wrap the exterior with foil to prevent water seepage.
2. Make the cream cheese mixture: In a heatproof bowl over a double boiler, melt cream cheese, butter, and milk until smooth. Remove from heat; cool slightly. Whisk in egg yolks, vanilla, and salt.
3. Add the dry ingredients: Sift in cake flour and cornstarch. Whisk until glossy and lump-free.
4. Whip the egg whites: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar; beat to stiff peaks.
5. Fold and combine: Gently fold one-third of the meringue into the batter. Fold in the remaining meringue in two additions until no white streaks remain.
6. Bake in a water bath: Pour the batter into the prepared pan. Tap lightly to release air bubbles. Place the pan in a larger tray filled with hot water (about 1 inch deep). Bake for 70 minutes, then reduce temperature to 150°C (300°F) and bake an additional 10–15 minutes until lightly golden.
7. Cool gradually: Turn off the oven and leave the door slightly ajar for 15 minutes. Remove and let cool completely in the pan. Chill at least 4 hours before serving.

Avoid sharp temperature changes, gentle cooling keeps your Fluffy Japanese Cotton Cheesecake crack-free and tall.

Substitutions & Dietary Swaps

• Gluten-Free: Replace cake flour with an equal amount of gluten-free flour blend plus 1 tbsp cornstarch.
• Low-Sugar: Use erythritol or monk fruit sweetener (1:1) for the sugar.
• Dairy-Free: Use vegan cream cheese and substitute butter with refined coconut oil.
• Flavor Variations: Add 1 tbsp lemon zest or 1–2 tsp matcha powder for a fragrant twist.

Chef’s Pro Tips for a Perfect Cheesecake

• Control the temperature: Sudden shifts cause cracks, cool with the oven ajar.
• Water bath matters: Seal the pan tightly with foil to prevent soggy bottoms.
• Sift twice: Double-sifting flour yields an ultra-smooth, cottony crumb.
• Gentle folding: Preserve air bubbles to keep the cheesecake cloud-light.
• Fresh eggs: Fresher whites whip to better volume and stability.

Serving Suggestions

Dust your Fluffy Japanese Cotton Cheesecake with powdered sugar. Serve with fresh berries or a drizzle of yuzu syrup. Pair with matcha or a light roast coffee for balance.

Nutrition Information (Per Slice)

Nutrition estimates are based on standard databases and may vary with ingredient brands.

FAQs

Why did my Fluffy Japanese Cotton Cheesecake shrink?

Some shrinkage is normal. Excessive collapse usually comes from overbeaten whites or rapid cooling. Fold gently and cool gradually.Can I make it ahead?

Yes, this cheesecake improves after an overnight chill. Bake a day ahead for best texture. How do I store leftovers?

Wrap tightly and refrigerate up to 4 days. Freezing can alter the airy texture and is not recommended.

Recommended Pairings

• Matcha latte
• Fresh fruit salad with honey drizzle
• Tangy lemon curd
• Perfect Caramel Macchiato at Home (Step-by-Step Guide)