Ingredients
For the cheesecake batter
- 250g cream cheese (room temperature)
- 50g unsalted butter
- 100ml milk
- 60g cake flour (or all-purpose sifted)
- 20g cornstarch
- 5 egg yolks
- 1 teaspoon vanilla
- 1 tablespoon lemon juice (optional)
- Pinch of salt
For the meringue
- 5 egg whites
- 100g sugar
- ½ teaspoon cream of tartar or lemon juice
For topping
- Powdered sugar for dusting
🧈 Prepare the pan
Use a tall round cake pan (18–20 cm).
Line the bottom with parchment paper.
Lightly grease the sides.
Wrap the outside of the pan with foil. This prevents water from entering during the water bath.
This cake rises high, so use a deep pan.
🔥 Preheat gently
Set oven to 150°C (300°F).
Low temperature is key.
High heat causes cracks or collapse.
Slow baking gives that smooth, fluffy structure.
🥛 Melt the base mixture
In a bowl over hot water (double boiler style), add:
- cream cheese
- butter
- milk
Stir until completely smooth and creamy.
No lumps.
Take off heat and let cool slightly.
This creates a silky base.
🥚 Add yolks and dry ingredients
Add egg yolks one at a time and mix well.
Then add:
- vanilla
- lemon juice
- sifted flour
- cornstarch
- salt
Whisk until smooth.
The batter should be thick but pourable.
Set aside.
☁️ Whip the meringue
This step creates the fluffiness.
Beat egg whites until foamy.
Add cream of tartar or lemon juice.
Gradually add sugar while beating.
Whip until soft peaks.
Not stiff.
Soft peaks = better folding and lighter cake.
If too stiff, the cake may crack or collapse.
🔄 Fold gently
Add one third of meringue into batter.
Mix to loosen.
Then gently fold remaining meringue in 2 parts using spatula.
Slow, gentle folding.
Do NOT stir aggressively or you’ll lose air.
Air bubbles = tall fluffy cake.
Be patient.
🥘 Fill the pan
Pour batter into prepared pan.
Tap lightly to remove large air bubbles.
Smooth the top.
Place pan inside a larger baking tray.
Pour hot water halfway up the sides.
This water bath keeps baking gentle and prevents cracks.
🔥 Bake slowly
Bake:
150°C for 60–70 minutes
Then 10–15 minutes at 160°C for light browning
Don’t open the oven early.
Sudden air = collapse.
Top should be lightly golden and center slightly jiggly.
That jiggle is perfect.
❄️ Cool gradually
Turn off oven.
Leave door slightly open.
Let cake cool inside for 20 minutes.
This prevents sudden shrinkage.
Then remove and cool completely.
Slow cooling keeps it tall and smooth.
❄️ Chill for best texture
Refrigerate at least 2–3 hours.
Cold cheesecake slices cleaner and tastes better.
Texture becomes extra creamy and soft.
Dust with powdered sugar before serving.
😍 Texture and taste
This cheesecake is:
- super fluffy
- soft like cotton
- light and airy
- mildly sweet
- slightly creamy
- melts instantly
It’s not heavy or dense at all.
You can literally press it and it bounces back.
That signature jiggle is everything.
🍽 Serving ideas
Serve with:
Fresh strawberries
Blueberries
Whipped cream
Honey drizzle
Matcha powder
Chocolate sauce
Or simply plain
Honestly, plain is already perfect.
❄️ Storage
Fridge: 4–5 days
Freezer: 1 month
Store covered to avoid drying.
Serve cold or slightly chilled.
🔥 Variations
You can easily customize:
Matcha cheesecake
Chocolate swirl
Lemon zest
Oreo base
Strawberry flavor
Mango puree topping
Caramel drizzle
This base recipe is super versatile.
⭐ Pro tips for perfect rise
Room temp ingredients
Soft peaks only
Fold gently
Use water bath
Bake low and slow
Cool gradually
Don’t open oven early
These tips guarantee success.
❤️ Final thoughts
Japanese cotton cheesecake is one of those desserts that feels fancy but comforting at the same time. Light enough to eat two slices without feeling heavy, yet rich enough to satisfy every sweet craving.
The jiggly texture, soft crumb, and delicate flavor make it unforgettable.