CAKES - Chiffon Cakes
Japanese Cotton Cheesecake Recipe – Soft, Fluffy & Jiggly
July 18, 2017
| Recipe by Bake with Paws
Last Updated on May 1, 2025
By Bake with Paws
Why You’ll Love This Japanese Cotton Cheesecake
Japanese Cotton Cheesecake, also known as Japanese Soufflé Cheesecake, is a dream dessert for anyone who loves a light, airy texture paired with a creamy richness. Unlike the dense and heavy Western-style cheesecakes, this version is delicately soft—almost like a fluffy cloud that melts in your mouth. It's not overly sweet, which makes it ideal for pairing with fresh berries, a dusting of powdered sugar, or just enjoying on its own.
I’ve tested and fine-tuned this recipe many times to get the perfect balance of fluffiness and structure. Over the years, it has become one of the most loved recipes on Bake with Paws. Whether you're baking it for a celebration, a weekend treat, or to share with loved ones, this Japanese Cotton Cheesecake always leaves an impression.
What Makes This Recipe Work
This recipe uses a meringue technique similar to chiffon or angel food cakes, which gives the cheesecake its signature airy texture. The key is to beat the egg whites until just the right stage and gently fold them into the batter to avoid deflating the air bubbles. A water bath is essential—it ensures even baking and prevents cracking.
My version also incorporates:
- Cream cheese and butter: For a rich and creamy taste without being too heavy.
- Corn flour (or cornstarch): Adds a tender crumb while helping to stabilize the meringue.
- Low-sugar content: The cake is naturally light and not overly sweet, aligning with my baking style that focuses on lower sugar bakes.
How To Make Japanese Cotton Cheesecake
Yields: One 8" Round Cake or two 6" Round Cakes
INGREDIENTS:
6 egg yolks
1 tablespoon (10g) lemon juice
60g all purposed flour
20g cornflour (cornstarch)
1/4 teaspoon salt
50g unsalted butter, room temperature
250g cream cheese, room temperature
100g/ml fresh milk
6 egg yolks
1 tablespoon (10g) lemon juice
6 egg whites
120g fine granulated sugar (I used brown sugar and blend into powder)
1/4 teaspoon cream of tartar
Utensils:
6 inches round cake pan X 2 unites OR
8 inches round cake pan X 1 unit
METHOD:
- Preparation:
- Gather all the ingredients.
- Separate the egg yolks from the whites.
- Preheat the oven to 130C - 150C (top and bottom heat).
- Line the bottom of the round cake pan with parchment paper.
- Wrap the base of the cake pan with 2 or 3 layers of aluminium foil if loose base cake pan is used. You can also place the cake pan into a pan slightly bigger pan to prevent the water from seeping in.
- Preparing The Batter:
- Melt cream cheese, butter over a hot pot of water. Whisk until the butter and cream cheese are melted with hand. Add in salt, milk, egg yolks then lemon juice and whisk until all well combined.
- Sift all purposed, corn flour and salt. Fold in the flour mixture and mix well.
- Strain the batter through a fine sieve to make sure batter does not have any remaining lumps.
- In another bowl of stand mixture, whisk egg whites until foamy, add in cream of tartar and whisk for few second. Gradually add in sugar and whisk until firm peaks form.
- Gently fold the meringue into the cream cheese mixture with hand whisk in three batches. Change to spatula and fold gently until well incorporated.
- Pour the mixture into the prepared cake pans. Use a chopstick to run through the batter to break down any air bubbles.
- Baking:
- To prepare a water bath – Place the cake pans in a larger roasting pan if loose base pan is used, and pour warm water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
- Bake cheesecake in a water bath for about 1 hours 30 minutes or until set and golden brown at 130C - 150 degrees (I set 130C for my oven).
- Cooling:
- Leave the cake to cool down in the oven with the oven door open, about 15 minutes. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It is normal the cake sinks slightly after cooling.
- After 15 - 20 minutes when the cake is cool enough to handle, remove the cake from the pan. Run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper or plate. Peel off baking paper from the base and place on a rack to cool.
- Serve when still warm to get the bouncy and fluffy texture, or chill in the fridge to get slightly solid texture. I personally like cold and solid texture cake.
Tips for Perfect Results
- MASTERING THE MERINGUE -
- Meringue plays a crucial role in achieving that iconic light, airy texture. Getting the meringue right is key to preventing cracks, collapse, or poor rise.
- Use room temperature egg whites: They whip up to greater volume compared to cold ones. Tip: Separate your eggs while cold (easier and cleaner), then let the whites sit at room temperature before whipping.
- Ensure your mixing bowl and whisk are clean and dry, with absolutely no traces of fat or egg yolk. Even a small amount can prevent your meringue from forming properly.
- Use cream of tartar for stability: This acidic ingredient helps stabilize whipped egg whites. You can substitute it with lemon juice or white vinegar using a 1:2 ratio (e.g., replace 1/4 tsp cream of tartar with 1/2 tsp lemon juice).
- Whip to the correct stage:
- Soft Peak: Too runny and weak—your cake won’t rise well.
- Firm Peak (Recommended): The meringue holds its shape with a slight curl at the tip, and has a glossy, smooth texture. This gives a good rise with minimal cracking.
- Stiff Peak: Too stiff may lead to cracks, especially in delicate cakes like this.
- Over-beaten: Dull, grainy, and broken meringue can’t be folded into the batter smoothly—avoid this stage.
- OVEN TEMPERATURE & BAKING TIME -
- Every oven is slightly different, so the temperature and timing listed in the recipe should be used as a guide.
- Use an oven thermometer: It helps ensure you’re baking at the correct temperature, especially since many ovens run hotter or cooler than the display says.
- Avoid fan-forced mode: I recommend using top and bottom heat without a fan. The fan mode circulates hot air too aggressively, often causing cracks. If you must use a fan oven, reduce the temperature by about 20°C.
- Positioning matters: Bake on the middle rack, and keep your oven thermometer on the same rack for accuracy.
- WATER BATH BAKING -
- Don’t skip the water bath. It provides the gentle heat needed for a smooth, crack-free top.
- COOL GRADUALLY -
- Letting the cake cool slowly inside the oven with the door slightly ajar minimizes shrinkage.
How to Store Japanese Cotton Cheesecake
Once cooled completely, the cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. The texture stays lovely even after chilling—soft, moist, and subtly sweet. You can also freeze individual slices by wrapping them tightly in plastic wrap and storing in a zip-top freezer bag. Thaw in the refrigerator overnight before serving.
FAQs
Can I reduce the sugar even more?
Yes! This recipe is already lower in sugar than most traditional cheesecakes, but you can experiment with reducing it slightly more. Just keep in mind that sugar helps with meringue stability and moisture retention.
Why did my cake crack or collapse?
This usually happens due to overbeating the meringue or sudden changes in temperature. Be sure to fold the egg whites gently and allow the cake to cool slowly.
Tried This Recipe?
If you’ve made this Japanese Cotton Cheesecake, I’d love to hear how it turned out! Feel free to leave a comment if you have any questions or tag me on Instagram @Bakewithpaws. Sharing your bake helps others and inspires me to keep refining and creating new recipes.
hi good day ... may i .know why is my japanese cheesecake is crumbly and not firm?
ReplyDeleteHi there,
DeleteThank you for your question.. Did you refrigerate your cake at least 4 hours before cutting?
Cheers :)
Hi,
ReplyDeleteCan I cover it with aluminium foil if the top browns too much?
May I know which rack did you put it on? Many thanks.
Hi, thank you for asking. Yes, you can. But, the top maybe get too soft and not cook. I placed at the bottom last rack.
DeleteCheers :)
Hi
ReplyDeleteWhy do the sides of the cake wrinkle and cave in?
Hi, because the cake sank a bit.
DeleteCheers :)
Hi, the bottom of my cake is soggy, somethink like panna cotta, even though my form is not spring but whole. I’m not sure why this is happenning, maybe you could help.
ReplyDeleteHi, thanks for trying. Is the bottom cook? Do you have a picture that can show me? It could be your oven is not hot enough and the bottom is not throughly cook.
DeleteDo note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Cheers :)
Yes I have a photo, I donts see option to add it here :) I have uped the temperature, and it seems better, but still not as perfect, as the sides are all wrinkly together with baking paper
DeleteGreat to hear that you try again :) Please do not line the side of the cake pan with parchment paper. I lined only the bottom. Your cake will sink or get wrinkle easily if you line the side.
DeleteCheers :)
Can bake this cake using fan oven..cause my oven is the convection.oven.
ReplyDeleteHi, Thanks for visiting Bake with Paws. I have not tried using fan mode for this cake. Maybe you can try reducing the temperature by 10C and see if that works.
DeleteCheers :)