Japanese Cotton Cheesecake Recipe

Japanese Cotton Cheesecake, also known as Japanese Soufflé Cheesecake, is a light, airy, and fluffy dessert that melts in your mouth. It’s a delightful combination of creamy cheesecake and airy soufflé, perfect for any occasion.


  • 250g cream cheese, softened
  • 50g unsalted butter
  • 100ml whole milk
  • 60g cake flour
  • 20g cornstarch
  • 1/4 tsp salt
  • 6 large eggs, separated
  • 140g granulated sugar
  • 1 tbsp lemon juice
  • 1/2 tsp cream of tartar
  • Powdered sugar, for dusting (optional)


  1. Prepare the Pan:
    • Preheat your oven to 320°F (160°C).
    • Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
  2. Cheese Mixture:
    • In a medium saucepan, heat the cream cheese, butter, and milk over low heat. Stir until smooth and combined. Remove from heat and let cool slightly.
  3. Dry Ingredients:
    • Sift together the cake flour, cornstarch, and salt. Add the dry ingredients to the cheese mixture and mix until smooth.
  4. Egg Yolks:
    • Add the egg yolks, one at a time, into the cheese mixture, stirring well after each addition. Add the lemon juice and mix until combined.
  5. Egg Whites:
    • In a large, clean mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
  6. Combine Mixtures:
    • Gently fold the egg whites into the cheese mixture in three batches, being careful not to deflate the batter.
  7. Bake:
    • Pour the batter into the prepared pan. Place the pan in a larger baking dish and add hot water to the larger dish, about halfway up the sides of the cake pan.
    • Bake for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  8. Cool:
    • Turn off the oven and leave the cheesecake inside with the door slightly open for about 15 minutes to prevent sudden changes in temperature.
    • Remove the cheesecake from the oven and water bath. Let it cool completely in the pan on a wire rack.
  9. Serve:
    • Once cooled, carefully remove the cheesecake from the pan. Dust with powdered sugar if desired. Slice and enjoy!

This Japanese Cotton Cheesecake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

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