Japanese Cotton Cheesecake is a delicate, jiggly cheesecake with the airy texture of a soufflé and the creamy flavor of classic cheesecake. Each bite feels light as a cloud—soft, slightly bouncy, and gently sweet, with just enough richness from cream cheese to make it irresistible without feeling heavy.

This recipe combines cream cheese, milk, butter, and egg yolks into a smooth base, then folds in a fluffy meringue made from whipped egg whites and sugar. Baked low and slow in a water bath, the cake rises tall, then settles into a silky, cotton-soft texture that melts in your mouth.

Perfect for special occasions, afternoon tea, or whenever you want an elegant dessert that looks as good as it tastes, this Japanese Cotton Cheesecake is the kind of cake that makes people say, “How is it this light?”

Why You’ll Love This Recipe

Cloud-Soft Texture – Airy, jiggly, and light as a soufflé.
Not Too Sweet – Gently sweet and perfectly balanced with cream cheese richness.
Elegant but Simple – Looks impressive, with basic ingredients and clear steps.
Perfect with Tea or Coffee – Lovely served plain, with powdered sugar, or fresh berries.

Ingredients

For the Cheesecake Batter:

8 oz (225 g) cream cheese, softened
½ cup (120 ml) whole milk
¼ cup (60 g) unsalted butter
6 large eggs, separated, at room temperature
½ cup (100 g) granulated sugar (for egg whites)
¼ cup (50 g) granulated sugar (for egg yolks)
½ cup (60 g) cake flour (or all-purpose flour sifted very well)
2 tbsp (15 g) cornstarch
1 tsp vanilla extract
1 tbsp lemon juice
¼ tsp cream of tartar or ½ tsp lemon juice (for egg whites)
Pinch of salt

For the Pan & Topping (Optional):

Butter or oil for greasing
Parchment paper
Powdered sugar, for dusting
Fresh berries or whipped cream, for serving

Instructions

Prepare the Pan and Oven
Grease the bottom and sides of an 8-inch (20 cm) round cake pan with tall sides (or a 7-inch springform wrapped very well in foil). Line the bottom and sides with parchment paper.
Wrap the outside of the pan with a double layer of heavy-duty foil if it’s removable-bottom or a springform pan, to prevent water leaking in.
Preheat your oven to 320°F (160°C). Place a larger roasting pan or deep baking dish on the middle rack to use as a water bath.

Make the Cream Cheese Base
In a heatproof bowl set over a pot of gently simmering water (double boiler), add cream cheese, milk, and butter.
Heat gently, stirring, until the mixture is smooth and no lumps remain. Remove from heat and let cool slightly.
Whisk in the ¼ cup (50 g) sugar for egg yolks, vanilla, lemon juice, and a pinch of salt.
Add egg yolks one at a time, whisking until smooth after each addition.

Add the Dry Ingredients
Sift cake flour and cornstarch together.
Sift this mixture again directly into the cream cheese mixture.
Whisk gently until just smooth and no lumps remain—do not overmix. Set aside.

Make the Meringue
In a clean, dry bowl, add egg whites and cream of tartar (or a few drops of lemon juice).
Beat with an electric mixer on medium speed until foamy.
Gradually add the ½ cup (100 g) sugar in 3–4 additions, beating on medium-high until soft to medium-stiff peaks form. The meringue should be glossy and hold its shape, but the tips should curl slightly.

Fold the Meringue into the Batter
Add about ⅓ of the meringue to the cream cheese mixture and gently fold with a spatula to lighten the batter.
Add the remaining meringue in 2 more additions, folding carefully from bottom to top until just combined and no white streaks remain. Take your time to avoid deflating the batter.

Fill the Pan and Set Up the Water Bath
Pour the batter into the prepared cake pan. Tap the pan gently on the counter a couple of times to release large air bubbles.
Place the cake pan into the roasting pan sitting in the oven.
Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.

Bake
Bake at 320°F (160°C) for 20 minutes.
Without opening the oven, reduce the temperature to 285°F (140°C) and continue baking for another 40–45 minutes, or until the cake is set, slightly jiggly in the center, and lightly golden on top.
Turn off the oven and leave the cake inside with the door slightly ajar for 10–15 minutes to prevent sudden temperature shock and cracking.

Cool and Unmold
Remove the cake from the water bath and carefully peel away the foil.
Let cool in the pan on a wire rack until just warm.
Run a thin knife gently around the edge if needed. Remove from the pan and peel off the parchment.
Let cool completely. The cake will deflate slightly as it cools—that’s normal.

Serve
Dust the top with powdered sugar if desired.
Slice with a warm, sharp knife (wipe between cuts for clean slices).
Serve plain or with fresh berries and a spoonful of lightly sweetened whipped cream.

Nutritional Information

(Approximate per slice, 1 of 10–12)

Calories: ~220
Protein: 6g
Fat: 14g
Carbohydrates: 17g
Sugar: 13g
Fiber: 0g

Tips for Success

Room-Temperature Eggs – They whip better and incorporate more smoothly.
Don’t Overbeat the Meringue – Aim for soft to medium-stiff peaks; too stiff and it will be hard to fold.
Fold Gently – Use slow, sweeping motions to keep the batter airy.
Use a Water Bath – This keeps the baking gentle and helps prevent cracks and dryness.
Cool Gradually – Sudden temperature changes can cause large cracks or big shrinkage.

Why This Recipe Works

The combination of a cream cheese base and a well-folded meringue gives Japanese Cotton Cheesecake its signature cloud-like texture—lighter than classic cheesecake but still rich in flavor. The water bath and relatively low temperature bake the cake gently, preventing it from drying out or becoming dense.

Lemon and vanilla add subtle brightness, while the small amount of flour and cornstarch provide just enough structure to hold the cake together without sacrificing that delicate, wobbly softness. The result is a cheesecake that feels luxurious yet incredibly light—perfect for anyone who loves cheesecake but wants something airy and elegant.