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Cotton Cheesecake Recipe: How to Make Japanese Cheesecake

Written by MasterClass

Last updated: Mar 27, 2023 • 3 min read

Japanese cotton cheesecake is a cheesecake known for its airy, fluffy, chiffon-like texture and lighter flavor.

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What Is Cotton Cheesecake?

Cotton cheesecake, also known as Japanese cotton cheesecake and souffle cheesecake, is a style of cheesecake known for its light, wobbly texture, similar to a souffle. Compared to American New York-style cheesecake, this Japanese cheesecake recipe is less sweet, less dense, and typically has fewer calories because it contains less cheese.

Bakers make cotton cheesecakes using a bain-marie, or water bath, which gently and evenly cooks the dessert in the oven. Once the cheesecake has firm edges with a slight jiggle, bakers place it in the refrigerator to chill and set where it takes on a chiffon cake texture. You can top cotton cheesecake with an apricot glaze, stencil on confectioners’ sugar designs, or serve it plain.

Origins of Cotton Cheesecake

Japanese chef Tomotaro Kuzuno created cotton cheesecake in 1969. While on a trip to Berlin, Kuzuno was inspired by käsekuchen, a German variety of cheesecake, and he decided to bring his own version of souffle-style cheesecake back to Japan.

Cotton Cheesecake vs. Classic Cheesecake: What’s the Difference?

Classic New York cheesecake with a graham cracker crust and a dense, smooth filling is the most common cheesecake in the United States. The creamy cheesecake features sour cream mixed with cream cheese and sugar to achieve a light, tangy flavor. This cheesecake type sometimes features toppings like chocolate chips, crushed nuts, or strawberry sauce.

Cotton cheesecake, a sky-high Japanese variation, uses whipped egg whites to achieve a fluffy, airy volume. These cloud-like cakes generally contain less cream cheese than other baked cheesecake varieties, have a texture reminiscent of flan, and do not have a crust.

Japanese Cotton Cheesecake Recipe

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8 Ratings | Rate Now

makes

prep time

1 hr

total time

2 hr 10 min

cook time

1 hr 10 min

Ingredients

  1. 1

    Line a springform pan or 8-inch round cake pan with buttered parchment paper on the bottom and sides. (If using a cake pan, place two long narrow strips of parchment underneath the buttered parchment in an “X” formation to lift the cake from the pan after baking).

  2. 2

    Preheat the oven to 325 degrees Fahrenheit with a rack in the middle.

  3. 3

    Make the cream cheese mixture. Heat 2 inches of water in a medium saucepan over medium heat; bring water to a simmer. In a medium heat-proof mixing bowl, add the cream cheese, butter, cream, half of the sugar, and salt. Set the bowl over the saucepan of hot water. Mix until smooth and then remove from heat.

  4. 4

    While continuously whisking, add the egg yolks one at a time to the cream cheese mixture, making sure to fully mix in each yolk before adding the next.

  5. 5

    Add the vanilla extract, 1 tablespoon lemon juice, and 1 teaspoon lemon zest to the bowl.

  6. 6

    In a separate medium-sized bowl, sift together the flour and cornstarch.

  7. 7

    Whisk the dry ingredients into the wet ingredients.

  8. 8

    Make the egg white meringue. While the bain-marie heats, add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whisk at medium speed until foamy air bubbles form.

  9. 9

    With the mixer running, gradually add the remaining sugar. Once all the sugar is added, increase the speed to high and beat until soft peaks form (make sure not to over whip to stiff peaks).

  10. 10

    Prepare the bain-marie. Set a rimmed baking sheet in the oven on the middle rack and pour enough hot water to fill it up halfway (no more than 1-inch).

  11. 11

    Finish making the cheesecake batter. Working in batches, gently fold the egg whites into the cream cheese mixture.

  12. 12

    Pour the batter into the prepared baking pan.

  13. 13

    Bake the cheesecake. Set the cake pan on the prepared bain-marie in the oven and bake until the top of the cake is golden brown and a skewer inserted into the center comes out clean, 60–70 minutes.

  14. 14

    Turn the oven off and let the cheesecake cool for 30 minutes with the oven door slightly ajar (prop it open with a heatproof spatula or wooden spoon) so the oven temperature reduces gradually and the cake doesn’t collapse. (The top of the cheesecake will still deflate slightly.)

  15. 15

    Remove the cheesecake from the pan and remove the parchment paper from the bottom of the cake.

  16. 16

    Dust the cake with confectioners’ sugar over a stencil, if desired.

  17. 17

    Serve at room temperature or chill for 2 hours before serving.

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