Try this Japanese Cheesecake or cotton cheesecake recipe for a super fluffy, light-as-air cheesecake you will ever make.

Try this Japanese Cheesecake or cotton cheesecake recipe for a super fluffy, light-as-air cheesecake you will ever make. |

It took me a while to write about this beautiful and heavenly Japanese Cheesecake. The reason for that is, I had to do it three times to get it picture ready for my blog, but I am not complaining at all, neither is Armin from the looks of it. He was actually the one urging me to make a “better” one and then another. Although the first two Japanese cheesecake I made were not picture perfect, they were still delicious.  

It was only that my first one came up nice after baking but once it cooled down it turned wrinkled at the top. The second one was firmer and nice all throughout even after chilling but it had a big crack on one side separating the top brown part from the rest of the cake, which of course looked weird.   

Try this Japanese Cheesecake or cotton cheesecake recipe for a super fluffy, light-as-air cheesecake you will ever make. | But after reading a lot of different Japanese Cheesecake recipes and my multiple attempts, (I think) I know now why I failed the first two times. With all the three cakes I made, I only used the same recipe that my most beautiful sis-in-law, ate Mia, gave me (do not worry that I hurt anybody else’s feeling with my superlative comment as she is the only sis-in-law I have). So I knew that it has to be the technique I was using that was causing all the problems. At both times I might have over-beaten my egg whites that caused the cake to rise too much and with the first cake, which I baked at 160°C for about 30 minutes then lowering the temperature to 140°C because I though it was already too hot, it made the cake rise then deflate, thus, the wrinkled surface. As for the second cake, which I baked at 200°C for 15 minutes and lowering again to 150°C  for another 50 minutes, it did not have wrinkles but cracked instead. So I therefore conclude, that over-beating the meringue and baking the Japanese cheesecake at temperature that is too low or too high/too long will result to not so good looking but still yummy cakes.

Try this Japanese Cheesecake or cotton cheesecake recipe for a super fluffy, light-as-air cheesecake you will ever make. | For the third cake (in the pictures), I beat the egg whites at only medium-high speed (never use high speed) until almost reaching soft peaks and stop there and baked the cheesecake at 200°C for 15 minutes then 150°C for another 15 minutes then turning off the oven and leave it there for another 30 minutes with the oven door closed and another 10 minutes with door open. The result… a perfect dome with no wrinkles nor cracks. With this technique, the cake did rise but not as much as the first two times, which is good…or bad…depending how you like it I guess… I like to have the Japanese Cheesecake while it is still slightly warm or chilled for at least 3 hours or overnight.  

5.0 from 1 reviews
Japanese Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 slices
  • 300 g cream cheese
  • ¼ cup butter
  • ¼ cup sugar
  • ½ cup milk
  • 1 Tablespoon lemon juice
  • ¼ cup all-purpose flour
  • 2 Tablespoon cornstarch
  • 5 large eggs, white and yolks separated
  • ¼ teaspoon cream of tartar (optional)
  • ¼ cup sugar
  1. Line the bottom and sides of an 8 inch round pan or spring form with parchment paper. Wrap the pan with 2 sheets of aluminum foil (no need if using aluminum pan) sealing it completely.
  2. Fill a larger pan halfway with water. Place it the lowest rack of the oven. Preheat the oven at 150°C.
  3. Combine the cream cheese and butter in a big microwave safe bowl. Warm it in the microwave until it melts. Add ¼ cup sugar and mix well until mixture is smooth.
  4. Using a whisk, add the milk and lemon juice and mix. Add the yolks one a time while mixing. Sift the flour and cornstarch while gradually adding them to the mixture and mix until well combined and smooth. Sieve the mixture if needed to get rid of lumps.
  5. Beat the egg whites at low speed for 2 minutes, add the cream of tartar if using and increase speed to medium-low and beat until foamy. Gradually add ¼ cup sugar while beating for another 30 seconds then turn speed to medium-high and beat until almost soft peaks forms.
  6. Using the whisk, fold in the meringue into the cream cheese mixture in three parts until well combined.
  7. Pour the batter into the lined pan. Tap the pan on the kitchen or table top to remove the bubbles. Place the pan into the water bath and bake at 200°C for 15 minutes, lower the temperature to 150°C and bake for another 15 minutes. Turn off the oven and leave the pan in water bath inside with door closed for another 30 minutes then another 10 minutes with door open.

Try this Japanese Cheesecake or cotton cheesecake recipe for a super fluffy, light-as-air cheesecake you will ever make. |

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Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 26 comments

  1. KC

    Hi. I want to make a smaller cake, can I reduce all the ingredients into half?? Thanks 🙂

    • Reply

      Hi KC, this recipe makes a medium cake, not so big maybe good for 4 to 6 people. But if you really need a smaller one then go ahead…

  2. Morgan

    When you say sugar, what type of sugar are you using? I have seen these recipes call for different types, so I wanted to ask.

  3. Ana

    Hello! I find your recipe interesting since you are using all-purpose flour for the japanese cheesecake instead of cake flour like most of the other recipes have. Now I feel relieved that I do not have to buy cake flour in making a japanese cheesecake. 😊 Though I feel hesistant when it comes to that ‘folding’ part of the batter.

    (I think you should have a Youtube channel. 😅)

    • Reply

      Hi Ana, I do have a youtube channel but sad to admit it is not updated for the last 2 months now because of the time constraint with all the prep and actual move from Germany to the Philippines. But hopefully, soon we will upload new videos, including the Japanese Cheesecake! 😁 Link to our channel is

  4. Michelle

    The cake rose but then had cracks on the side and then eventually flopped to about half the height (about 3 in.). Texture is nice–very light and airy and it’s not too sweet. I just need to work on the aesthetics of the cake.

    • Reply

      Hi Michelle, Yup, sometimes you have to get to know your oven a bit better to know how it works. Also, it could be that the egg whites are over beaten.

  5. Reply

    Hello.Bebs… please kindly give me information on my (Japanese Cheesecake.)
    For some reason. My cake is like dougy???
    Not cook on the buttom..
    What am I doing wrong???
    Please help me out…
    I attemp on making the cheesecake like 3times..all 3times it came out the same
    It did not formed …like doughy
    The top protion of cheesecake raise but the buttom part of cake was my problem…
    Love too.try making this cheesecake…
    Thank u…Janice

    • Reply

      Hi Janice, could it be it has something to do with the oven you are using? Are you using top and bottom heat and not only from top? I am also a bit confused when you say it is doughy since it was never a dough to start with. It is more like an airy batter for a cake. The texture when baked should be like a very light cheesecake and is very moist. So, I would say, try checking your oven if the heat is distributed evenly (top and bottom). Maybe you should also see if the temperature is correct. Hope that helps. 😊

  6. Reply

    It looks amazing! So pretty and a different technique to the ones I’m used to. I’d be quite happy to make this three times to get it looking right though as I am a complete cheesecake addict as far as eating them goes.

  7. Kelly

    Hi is there a substitute for cornstarch in this Japanese cheesecake recipe?

    • Reply

      I haven’t tried substituting the cornstarch in this recipe myself, but maybe you can try to use cake flour instead of all-purpose flour and omit the cornstarch.

  8. Heather

    I followed this recipe to the TV and it was still liquidy after baking. Should the oven have been preheated to 350 then lowered to 200 once we put it in the water pan?

    • Reply

      Hi Heather… I only preheated the oven with the pan with water for water bath at 150°C not 350°. Then increased to 200°C when the pan with batter is placed inside the water bath. Also check that the pan where you put your batter is completely sealed or else the water might seep in. Perform the toothpick test before turning off your oven, if it does not come out clean yet then bake a bit longer until it does.

  9. Nelli

    Very yummy recipe…very nice blog, like to read and improve my english with your recipes! Thank you…

  10. theresa

    What is normally the low and medium speed when you beat the eggs on the hand or stand mixer?

    • Reply

      Hi Theresa, I usually use my stand mixer (with 7 level speed) to make meringue because I find the elec. hand mixer beats too fast. I start at level 2 then gradually adding speed with level 5 as the highest until it forms soft peaks.

    • Reply

      Yes they should be melted. But avoid heating too much or wait that it is no longer too hot before adding the egg yolks…

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