Japanese cheesecake, also known as cotton cheesecake or soufflé cheesecake, is famous for its light, airy texture and delicate sweetness. Unlike traditional dense cheesecakes, this version is soft, fluffy, and slightly jiggly. It combines cream cheese, eggs, and whipped egg whites to create a cake-like dessert that melts in your mouth.

Japanese Cheesecake Recipe (Light and Fluffy)

Learn how to make a light and fluffy Japanese cheesecake with this step-by-step recipe. This cotton cheesecake is soft, airy, and perfectly balanced in sweetness.

Recipe Overview

Prep Time: 25 minutes
Bake Time: 60 minutes
Cooling Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 6–8 slices

Ingredients

Cream Cheese Mixture

200 g cream cheese (room temperature)
50 g unsalted butter
100 ml milk
60 g cake flour
20 g cornstarch
4 large egg yolks
1 teaspoon vanilla extract

Meringue

4 large egg whites
100 g sugar
1/4 teaspoon cream of tartar (optional)

Optional Topping

Powdered sugar for dusting
Fresh berries
Whipped cream

Equipment

8-inch round cake pan
Mixing bowls
Electric mixer or hand whisk
Spatula
Baking tray for water bath
Parchment paper

Step-by-Step Directions

Step 1: Prepare the Cake Pan

Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from entering during the water bath baking.

Preheat the oven to 160°C (320°F).

Step 2: Melt the Cream Cheese Mixture

In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method). Stir continuously until the mixture becomes smooth and creamy.

Remove from heat and allow it to cool slightly.

Step 3: Add Egg Yolks and Flavoring

Add the egg yolks and vanilla extract to the cream cheese mixture. Mix well until smooth.

Sift the cake flour and cornstarch into the mixture and stir until there are no lumps.

Step 4: Prepare the Meringue

In a clean bowl, beat the egg whites using an electric mixer until foamy. Add cream of tartar if using.

Gradually add the sugar in three parts while beating. Continue whipping until soft peaks form. The meringue should be glossy and slightly firm but not stiff.

Step 5: Combine the Mixtures

Add one-third of the meringue into the cream cheese batter and gently mix to lighten the mixture.

Add the remaining meringue in two batches and carefully fold using a spatula. Use gentle folding motions to keep the batter airy.

Step 6: Pour Batter into Pan

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove large air bubbles.

Step 7: Prepare the Water Bath

Place the cake pan into a larger baking tray. Pour hot water into the tray until it reaches about halfway up the sides of the cake pan.

This water bath helps the cheesecake bake evenly and prevents cracks.

Step 8: Bake the Cheesecake

Place the tray in the oven and bake for 60 minutes at 160°C (320°F).

After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about 15 minutes. This gradual cooling helps prevent the cake from collapsing.

Step 9: Cool the Cake

Remove the cake from the oven and water bath. Allow it to cool completely in the pan before removing it.

The cheesecake will slightly shrink as it cools, which is normal.

Step 10: Serve

Carefully remove the cheesecake from the pan and peel off the parchment paper. Dust with powdered sugar if desired.

Slice gently using a sharp knife and serve with fresh berries or whipped cream.

Tips for the Perfect Japanese Cheesecake

Use Room Temperature Ingredients
Room temperature cream cheese and eggs blend more smoothly.

Do Not Overmix the Batter
Overmixing can remove air from the meringue and make the cake dense.

Use a Water Bath
This method creates the soft, delicate texture that Japanese cheesecake is known for.

Fold Gently
Always fold the meringue carefully to keep the batter light and fluffy.

Common Mistakes to Avoid

Overbeating the Egg Whites
Stiff peaks can make the batter difficult to fold and may cause cracks.

Skipping the Water Bath
Without it, the cheesecake may bake unevenly or crack.

Opening the Oven Too Early
Sudden temperature changes can cause the cake to collapse.

Storage Instructions

Store Japanese cheesecake in an airtight container in the refrigerator for up to 3 days. Serve chilled or bring to room temperature before serving for the best texture.