Cakes

Japanese Cotton Cheesecake

Name: Japanese Cotton Cheesecake
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 10 dilim
Ingredients: 250 gram cream cheese; 100 ml whole milk; 50 gram butter; 6 adet eggs; 40 gram all-purpose flour; 30 gram cornstarch; 120 gram granulated sugar; 10 ml lemon juice

4.0 1 review 0 views

Serving10 slice

Prep + Cooking 35 min + 65 min

DifficultyHard

Cooking Temperature160°C oven

Cakes

Cuisine

Japanese cuisine

Features

Vegetarian Premium (₺₺₺)

Polat AbadanCuisinier

21 August 2026 Last updated: 21 August 2026

Japanese cotton cheesecake is made by folding whipped egg whites into the cream cheese batter and baking it at a low temperature in a water bath. It is the opposite of dense cheesecake: press it with a spoon and it springs back like a sponge, then melts in your mouth. All of its lightness comes from the meringue, so folding it in without deflating it is the recipe’s one critical moment.

Japanese Cotton Cheesecake

10 slice 35 min + 65 min Hard 160°C oven

Step by Step

How to make it?

Melt the cream cheese with the milk

8 min

Melt the cream cheese, milk, and butter in a bowl set over simmering water, stirring until smooth. Do not melt them directly over the heat; the cheese may stick to the bottom and become lumpy. Remove the bowl from the heat and let the mixture cool until lukewarm.

Add the yolks and flour

6 min

Separate the eggs. Whisk the yolks into the lukewarm cheese mixture, then sift in the flour and cornstarch. Pass the mixture through a sieve; this is half the secret to a smooth cake.

Whip the egg whites

8 min

Add the lemon juice to the egg whites and beat at medium speed, adding the sugar in three batches. Stop when lifting the whisk leaves soft peaks that curl slightly at the tip. Do not beat to stiff peaks; stiff meringue can split as it bakes and crack the cake.

Fold the mixtures together

6 min

Whisk one-third of the meringue into the cheese mixture to loosen it. Fold in the remaining meringue in two batches with a spatula, moving from the bottom up, and finish in no more than fifteen strokes. A few white streaks are better than deflating the foam.

Fill the pan and set up the water bath

5 min

Line the bottom and sides of the pan with parchment, pour in the batter, and smooth the top with a spatula. Set the pan in a deep baking pan and pour in enough hot water to reach one-third of the way up the pan. If using a springform pan, wrap the bottom in foil to keep water out.

Bake at a low temperature

65 min

Bake in an oven preheated to 160°C / 320°F for 65 minutes. The cake is baked at a lower temperature in a water bath because high heat sets the eggs too quickly and ruins the spongy texture. It is done when the top is pale golden and the whole cake jiggles gently as one piece when you shake the pan.

Reminder

Let the cake cool in the oven for 1 hour with the door slightly open, then chill it in the refrigerator for 3 hours; these times are not included in the recipe duration. Cooling too quickly can make the cake sink in the center.

Nutritional Values · 1 serving

Values are estimates

244 kcalCalories

6 gProtein

19 gCarbohydrate

16 gFat

0 gFiber

13 gSugar

130 mgSodium

9 gSaturated Fat

Protein 10% Carbohydrate 31% Fat 59%

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Halil Arıkan 1 month ago

Benmari suyunun sıcak olması gerekiyor, soğuk suyla koydum ve kek yeterince kabarmadı. Kalıbın dışını folyoyla sarmak da gerekiyor, benmari suyu kalıbın kenarından içeri sızıp kekin altını ıslattı.

Hilal Çankaya 1 month ago

Akları yumuşak tepe kıvamında bırakmak lazım. Sert çırpınca harmanlarken hava kaçtı ve kek çöktü.

Ingredients

8 ingredients · 10 slice for

10 sliceServing

For the cream cheese batter
250 g cream cheese

What can I use instead?
labneh—use the same amount; the texture will be slightly lighter
100 ml whole milk

What can I use instead?
plant-based milk—use the same amount; the flavor will change slightly, but the texture will hold
50 g butter
6 pcs eggs
40 g all-purpose flour

What can I use instead?
rice flour—use the same amount for a lighter texture and a gluten-free option
30 g cornstarch

What can I use instead?
wheat starch—use the same amount; the result is nearly identical
For the meringue
120 g granulated sugar
10 ml lemon juice

What can I use instead?
apple cider vinegar—5 ml is enough to stabilize the egg whites in the same way