Fluffy Japanese Cotton Cheesecake Recipe: Cloud-like Dessert Joy

Soft and cloud-like japanese cotton cheesecake melts effortlessly on your palate with delicate precision.

Whipped egg whites create an incredible texture that defies ordinary dessert expectations.

Bakers worldwide adore this delightful treat for its elegant simplicity.

Smooth cream cheese blends seamlessly with gentle folding techniques.

Light as air, this delectable confection promises a melt-in-mouth experience.

Each carefully measured ingredient contributes to a heavenly dessert that feels like pure magic.

You won’t believe how something so delicate can pack such incredible flavor.

Give this recipe a chance and experience culinary bliss in every single bite.

Japanese Cotton Cheesecake That Delights

• Create Cloud-Like Texture: Discover the secret to an incredibly light, airy cheesecake that practically melts in your mouth with its soft, delicate structure.
• Master Precise Baking Technique: Learn a specialized Japanese method that transforms simple ingredients into a professional-quality dessert through careful temperature control and strategic mixing.
• Impress with Elegant Presentation: Craft a stunning dessert that looks sophisticated and tastes incredible, perfect for special gatherings or as a show-stopping finale to any meal.
• Customize with Easy Variations: Experiment with subtle flavor additions like matcha, lemon zest, or a light berry compote to make this delightful cake uniquely yours.

Ingredients to Make Japanese Cotton Cheesecake

• Cream Cheese: Provides the rich and creamy foundation for the cheesecake.
• Butter: Adds smoothness and enhances the overall flavor of the cake.
• Milk: Helps create a soft and tender texture.

• Cake Flour: Creates a light and delicate cake structure.
• Cornstarch: Helps to maintain the cake's soft and fluffy consistency.

• Egg Yolks, Egg Whites: Essential for creating the signature cotton-like texture and structure of the cheesecake.
• Sugar: Provides sweetness and helps stabilize the meringue.
• Lemon Juice: Assists in creating a stable and glossy meringue.

• Vanilla Extract: Adds a warm and classic flavor to the cheesecake.

• Powdered Sugar: Provides a delicate sweet dusting on top of the cheesecake.

How to Bake Japanese Cotton Cheesecake

Step 1: Prepare Baking Setup

Preheat the oven to 300°F. Line a 6-inch round pan with parchment paper, covering bottom and sides completely.

This ensures easy removal and perfect cake shape.

Step 2: Create Smooth Base Mixture

Set up a double boiler by filling a saucepan halfway with water and bringing to a boil.

• Cream cheese
• Butter
• Milk

Whisk continuously until ingredients melt smoothly and reach about 130°F.

Step 3: Add Flavor Enhancers

Remove bowl from heat.

Whisk in egg yolks and vanilla extract until fully blended, creating a rich and creamy base.

Step 4: Incorporate Dry Ingredients

Sift cake flour and cornstarch into the mixture.

Whisk until batter becomes completely smooth. Pass batter through sieve again to eliminate potential lumps.

Step 5: Craft Perfect Meringue

In a large bowl, combine egg whites and lemon juice. Use an electric mixer to beat egg whites on high speed until white and frothy.

Gradually add sugar in three stages, beating until medium soft peaks form. Reduce mixer speed for 30 seconds to remove large air bubbles.

Step 6: Gentle Batter Incorporation

Fold one-third of meringue into egg batter carefully, ensuring smooth and consistent mixture.

Step 7: Final Delicate Mixing

Pour egg batter into remaining meringue.

Use a rubber spatula to fold gently, maintaining air volume.

Step 8: Prepare for Baking

Pour batter into prepared pan from a height of 5 inches to release air bubbles.

Place pan inside a larger tray. Fill larger tray with hot boiling water to about 1-2 cm depth.

Step 9: Precise Baking Technique

• 300°F for 30 minutes
• 230°F for 30 minutes
• 275°F for 13-15 minutes

Watch carefully to prevent cracking. Cake is ready when top turns golden and toothpick comes out mostly clean.

Step 10: Controlled Cooling

Turn off oven. Leave cake inside with door slightly open for 15 minutes.

Remove water bath and let cake sit another 15 minutes. Remove from tin and cool completely on rack.

Dust with powdered sugar before serving.

Tips to Perfect Japanese Cotton Cheesecake

• Ensure cream cheese and butter are at room temperature for smooth melting and easy incorporation.
• Use a digital thermometer to accurately check the temperature of the cream cheese mixture for precise results.
• Fold the meringue gently to maintain the airiness and prevent deflating the delicate texture.
• Create a water bath by using a larger pan filled with hot water to help prevent cracks and ensure even baking.
• Cool the cheesecake gradually inside the oven to maintain its soft, fluffy texture and prevent sudden shrinkage.

Variations to Try on Japanese Cotton Cheesecake

• Matcha Magic: Replace vanilla extract with matcha powder for a green tea flavor boost, giving the cheesecake an earthy and slightly bitter undertone.
• Gluten-Free Cloud: Swap cake flour and cornstarch with gluten-free flour blend and almond flour to create a celiac-friendly version without compromising texture.
• Vegan Silky Smooth: Use coconut cream, plant-based cream cheese, and aquafaba instead of dairy ingredients to craft a dairy-free and egg-free alternative with similar light, airy consistency.
• Citrus Zest Burst: Incorporate lemon or orange zest directly into the batter for a bright, refreshing flavor profile that complements the creamy cheesecake base.

Pairing Suggestions with Japanese Cotton Cheesecake

• Serve a light, subtly grassy sencha or gyokuro green tea to balance the cheesecake's richness and cleanse the palate with its gentle, refreshing notes.
• Choose a lightly sweet prosecco or moscato d'asti that matches the cake's airy texture and provides a subtle effervescence to cut through the creamy smoothness.
• Garnish with fresh berries like raspberries or strawberries, which add a bright, tangy contrast to the cake's soft, mellow flavor profile and provide a vibrant visual appeal.

Storage Advice for Japanese Cotton Cheesecake

• Store the cooled cheesecake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 3-4 days to maintain its soft, delicate texture.
• Wrap the cheesecake securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 250°F (120°C). Remove plastic wrap and place cheesecake on a baking sheet. Warm for 10-15 minutes until slightly heated through, watching carefully to prevent drying out.

FAQs

• Why is a water bath important for Japanese cotton cheesecake?

A water bath helps create a gentle, even heating environment that prevents the delicate cheesecake from cracking and ensures a smooth, soft texture by maintaining consistent moisture during baking.

• What makes Japanese cotton cheesecake different from traditional cheesecake?

Unlike dense New York-style cheesecakes, Japanese cotton cheesecake is incredibly light, fluffy, and airy, with a souffle-like texture that melts in your mouth, achieved through carefully whipped meringue and precise folding techniques.

• Can I use regular sugar instead of granulated sugar?

Yes, you can use regular granulated sugar. The key is to add it gradually while whipping the egg whites to create a stable meringue with soft peaks that will give the cheesecake its signature cloud-like texture.

Japanese Cotton Cheesecake Recipe

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4.7 from 16 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Delicate japanese cotton cheesecake melts in your mouth with cloud-like texture and subtle sweetness. Bakers seeking elegant dessert perfection will discover pure culinary magic in this classic Japanese treat.

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Ingredients

Scale 1x2x3x

• 180 grams (6.35 oz) cream cheese, full-fat
• 3 large egg whites
• 3 large egg yolks
• 70 grams (2.5 oz) granulated sugar
• 50 grams (1.75 oz) full-fat milk
• 30 grams (1 oz) unsalted butter, room temperature
• 30 grams (1 oz) cake flour
• 20 grams (0.7 oz) cornstarch
• 2 grams (0.07 oz) lemon juice
• 2 grams (0.07 oz) vanilla extract
• powdered sugar for garnishing

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Instructions

1. Prepare the oven and pan by preheating to 300°F (150°C). Create a parchment paper lining for a 6-inch round baking pan, covering bottom and sides.
2. Create a double boiler with simmering water. Melt cream cheese, butter, and milk together, whisking continuously until smooth and reaching 130°F (55°C).
3. Remove melted mixture from heat. Incorporate egg yolks and vanilla extract, mixing thoroughly until well blended.
4. Sift cake flour and cornstarch into the mixture. Whisk until completely smooth, then strain through a fine-mesh sieve to eliminate potential lumps.
5. Prepare meringue by beating egg whites and lemon juice with an electric mixer. Gradually add sugar in three portions, beating until medium soft peaks form. Briefly mix on low speed to remove large air bubbles.
6. Gently fold one-third of the meringue into the egg batter, ensuring complete and smooth integration.
7. Carefully incorporate remaining meringue into the batter using a rubber spatula. Fold delicately to maintain air volume and prevent deflation.
8. Transfer batter into the prepared pan from a slight height to eliminate air pockets. Position the pan inside a larger tray filled with 1-2 cm of hot water.
9. Bake using a three-stage temperature method: 30 minutes at 300°F, then 30 minutes at 230°F, and final 13-15 minutes at 275°F. Look for golden top and clean toothpick test.
10. Complete cooling process by leaving cake in oven with door slightly open for 30 minutes total. Remove from pan and cool completely on a wire rack. Dust with powdered sugar before serving.

Notes

• Create a stable water bath by ensuring the water level reaches halfway up the cake pan, preventing temperature fluctuations during baking.
• Use room temperature ingredients to achieve a smoother, more consistent batter and help ingredients blend seamlessly.
• Fold meringue gently with a bottom-to-top motion to maintain the delicate air bubbles that create the cake’s signature fluffy texture.
• Check cake doneness by gently shaking the pan; a slight wobble in the center indicates a perfectly soft, creamy interior.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 8
• Calories: 145 kcal
• Sugar: 8 g
• Sodium: 90 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 9 g
• Fiber: 0.1 g
• Protein: 4 g
• Cholesterol: 115 mg