Melt-in-Your-Mouth Japanese Cotton Cheesecake

Ingredients for Japanese Cotton Cheesecake

Cream Base:

250g cream cheese, softened

60g unsalted butter

100ml whole milk

Egg Mixture:

6 large eggs, separated

100g granulated sugar

1 tsp vanilla extract

1 tsp lemon juice or cream of tartar (for stabilizing whites)

Dry Ingredients:

60g all-purpose flour (or cake flour for extra softness)

20g cornstarch

Pinch of salt

Optional Finishes:

Powdered sugar, for dusting

Sweetened condensed milk or vanilla glaze, for drizzling

Directions

Preheat your oven to 320°F (160°C). Line a 9-inch round springform pan with parchment paper. Wrap the bottom with foil to prevent water bath leakage.

Prepare the cream base:

In a saucepan over low heat, melt cream cheese, butter, and milk. Stir until smooth and fully blended. Let cool slightly.

Separate the eggs:

Place egg whites in a clean, dry bowl and refrigerate until needed. Whisk egg yolks into the cooled cream cheese mixture, along with vanilla extract.

Sift dry ingredients into the wet batter. Mix gently until smooth and lump-free.

Make the meringue:

Beat egg whites with lemon juice or cream of tartar until foamy. Slowly add sugar and continue beating until soft peaks form.

Fold carefully:

Gently fold one-third of the meringue into the yolk batter to loosen it. Then fold in the rest in two additions. Be gentle — you don’t want to deflate the air.

Pour into pan:

Tap the pan lightly to release any large air bubbles.

Bake in a water bath:

Place the pan inside a larger tray filled with warm water and bake for 65–75 minutes, or until golden on top and set in the center.

Cool slowly:

Turn off the oven and leave the cake inside with the door ajar for 15 minutes to prevent shrinkage.

Chill and serve:

Once cooled to room temperature, refrigerate for at least 4 hours before slicing. Dust with powdered sugar or drizzle condensed milk before serving.

Tips & Variations

Don’t overbake: The cake should have a slight jiggle when done.

Want citrus flavor? Add lemon zest or swap vanilla for orange extract.

No water bath? Use a baking sheet with boiling water on the lower rack to mimic steam.

For a fruity twist, top with fresh strawberries or a glaze from this Strawberry Oreo Cheesecake Frappuccino.

Looking for a savory companion dish? This Creamy Mushroom Soup balances beautifully with the sweetness of this cheesecake.

Storage Instructions for Japanese Cotton Cheesecake

Refrigerator: Store in an airtight container for up to 5 days. The flavor improves overnight.

Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge before serving.

Serve chilled or lightly warmed, based on your preference.

Time & Yield

Prep Time: 20 minutes

Cook Time: 75 minutes

Cooling Time: 4 hours

Total Time: ~5 hours 35 minutes

Servings: 8–10 slices

Tools Used

Hand or stand mixer

Springform cake pan

Mixing bowls

Whisk and spatula

Oven-safe tray for water bath

Sifter

Final Thoughts

The Melt-in-Your-Mouth Japanese Cotton Cheesecake is unlike any other dessert. It’s light but creamy, airy but rich — the kind of sweet treat that leaves a lasting impression. If you’re used to dense cheesecakes, this will be a refreshing surprise.

Perfect for springtime brunches, rainy afternoons, or those “just because” days when you need something comforting and elegant. And if you’re in the mood for a Southern-style cake after this, the Lemon Cream Cake Recipe brings a bold citrus contrast that pairs beautifully with coffee or tea.

Looking for professional inspiration or a twist on the original? Visit Delish’s Cotton Cheesecake Guide for baking variations and helpful videos.

Melt-in-Your-Mouth Japanese Cotton Cheesecake

This light, jiggly Japanese cotton cheesecake melts in your mouth with every bite. A perfect fusion of sponge cake and soufflé, it’s airy, creamy, and delightfully unique.

Equipment:

Mixing bowls

Hand or stand mixer

– 9-inch round springform pan

Whisk and spatula

Sifter

– Oven-safe tray for water bath

– Foil and parchment paper

Ingredients

### Cream Base:

– 250g cream cheese (softened)

– 60g unsalted butter

– 100ml whole milk

### Egg Mixture:

– 6 large eggs (separated)

– 100g granulated sugar

– 1 tsp vanilla extract

– 1 tsp lemon juice or cream of tartar

### Dry Ingredients:

– 60g all-purpose flour (or cake flour)

– 20g cornstarch

– Pinch of salt

### Optional Toppings:

– Powdered sugar

– Sweetened condensed milk or vanilla glaze

Instructions

Preheat oven to 320°F (160°C). Line a 9-inch springform pan with parchment paper and wrap the base with foil.

In a saucepan, melt cream cheese, butter, and milk over low heat until smooth. Let cool slightly.

Whisk egg yolks into the cooled mixture along with vanilla extract.

Sift in flour, cornstarch, and salt. Mix until smooth.

In a clean bowl, beat egg whites with lemon juice or cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.

Gently fold one-third of the meringue into the yolk batter. Then fold in remaining meringue in two additions.

Pour the batter into the prepared pan and tap lightly to remove large air bubbles.

Place the pan in a larger baking tray filled with warm water. Bake for 65–75 minutes until golden and just set.

Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes.

Let cool completely, then refrigerate for at least 4 hours. Dust with powdered sugar or drizzle with condensed milk before serving.

Notes

– For best texture, use room-temperature ingredients.

– Don’t overfold the batter to preserve the air in the meringue.

– Toasted coconut flakes or lemon zest make a great flavor addition.

– Store leftovers in an airtight container in the fridge for up to 5 days.

Dessert

Japanese