If you’ve ever tasted a slice of Japanese cotton cheesecake, you know why it’s taken the dessert world by storm. Light as a cloud, melt-in-your-mouth tender, and subtly sweet-this soft cheesecake is not your average dense New York-style treat. Originating in Japan, this baked cheesecake Japan style uses a water bath and whipped egg whites to create an ethereal texture that’s both delicate and deeply satisfying.
Ingredients :
Cream cheese (full-fat, block style) 200g (7 oz)
Granulated sugar 60g (¼ cup)
Egg yolks 3 large
Milk 60ml (¼ cup)
Unsalted butter 30g (2 tbsp), melted
Vanilla extract 1 tsp
Egg whites 4 large
Cornstarch 10g (1 tbsp)
Lemon juice (optional, for brightness) ½ tsp
Method :
Step 1: Prep the Pan & Preheat Oven
Preheat oven to 305°F (150°C).
Use parchment paper to line the bottom of a 6-inch springform pan.
Wrap the outside of the pan tightly with 2 layers of aluminum foil to prevent water seepage during the water bath.
Place the pan inside a larger roasting pan (for the water bath).
Step 2: Make the Cream Cheese Base
Using a hand mixer, thoroughly blend the sugar and cream cheese in a big bowl until there are no lumps.
One by one, add the egg yolks and thoroughly mix after each.
Add the milk, melted butter, and vanilla essence and stir until well combined.
Sift in cornstarch and gently fold in with a silicone spatula. Set aside.
Step 3: Whip the Egg Whites to Stiff Peaks
Beat the egg whites with a little salt in a dry, clean basin until frothy.
Add lemon juice (if using), then gradually add 10g (1 tbsp) of sugar while whipping.
Continue whipping until stiff, glossy peaks form. This is the secret to the airy texture of your Japanese cotton cheesecake!
Step 4: Fold Egg Whites Into the Batter
To lighten the cream cheese mixture, add ¾ of the beaten egg whites and gently fold with a spatula.
Carefully pour this mixture back into the remaining egg whites.
Use a cut-and-fold motion-don’t stir!- until no white streaks remain. The batter should be light, airy, and hold its shape.
Step 5: Bake in a Water Bath
Pour the batter into your prepared pan.
Place the springform pan into the larger roasting pan.
Fill the roasting pan with boiling water until it comes halfway up the springform pan’s edges.
Carefully transfer to the oven and bake for 60–70 minutes.
The cake is done when the edges are set but the center still jiggles slightly (like Jell-O).
Do not open the oven door during the first 50 minutes!
Step 6: Cool Slowly to Prevent Cracking
Turn off the oven and leave the cake inside with the door slightly ajar for 30 minutes.
To thoroughly set, refrigerate for at least six hours, ideally overnight.