Cotton Soft Japanese Cheesecake

Cotton Soft Japanese Cheesecake Recipe

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Angela Pietrantonio


I've gotta try this, just got it in an email.

Recipe source~

★★★★★ 1 vote
35 Min
1 Hr 10 Min


5 oz
extra finely granulated sugar
egg whites
egg yolks
1/4 tsp
teaspoon cream of tartar
2 oz
ounces butter
9 oz
ounces cream cheese
3 fl
ounces fresh milk
1 Tbsp
lemon juice
2 oz
cake flour
1 oz
1/4 tsp

How to Make Cotton Soft Japanese Cheesecake


  • 1Preheat oven to 325 degrees.
  • 2Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
  • 3Melt cream cheese, butter and milk over a double boiler.
    Cool the mixture.
  • 4Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
  • 5Whisk egg whites with cream of tartar until foamy.
  • 6Add the sugar into the egg white mixture and whisk until soft peaks form.
  • 7Add the egg white mixture to the cheese mixture.
  • 8Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
  • 9Pour mixture into prepared pan.
  • 10Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

    5 points per slice

Printable Recipe Card

About Cotton Soft Japanese Cheesecake

Course/Dish: Cakes, Other Desserts