Japanese Cotton Cheesecake

"Celebrating this day with my all time favorite - Japanese Cotton Cheesecake! I have attempted this for years and it’s finally in a fool-proof shape"
-- @thenerdiebaker
A Note from Feedfeed

This sweet Japanese Cotton Cheesecake takes on an airy soufflé like texture. It melts in your mouth and is much lighter and fluffier than a regular cheesecake. Once you've tried this version, you may never go back.

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  • 1/2 cup cream cheese
  • 3 large eggs
  • 1/4 cup milk
  • 2 1/2 tablespoons unsalted butter
  • 1/3 cup cake flour
  • 1/4 cup sugar
  • 1/2 teaspoon lemon juice


  • Step 1

    Prepare a 6" cake pan by lining the bottom with parchment paper. Make sure to use a standard aluminum cake pan (Not spring form & not non-stick), so that the cake can rise appropriately.

  • Step 2

    Preheat the oven at 250°F.

  • Step 3

    Separate the egg yolks from the egg whites.

  • Step 4

    In a bowl, add in cream cheese, milk and butter. Then, place the bowl over a double boiler and heat the mixture until it has a creamy consistency.

  • Step 5

    Remove from heat and add the egg yolks into the mixture until well combined. Sift the cake flour and add it to egg mixture and mix until combined.

  • Step 6

    In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. Be sure to start the whisking in a slow speed to stabilize the egg whites, and gradually speed up.

  • Step 7

    While whisking, when egg whites start to form bubbles, slowly add in sugar.

  • Step 8

    Whisk the egg whites until medium peak. You should see the tip of the egg whites curl when you hold up the whisk.

  • Step 9

    Mix in 1/3 of the 8. into the yolk mixture until well combined. 10. Fold in the remaining 2/3 egg whites into the mixture in 2 turns until well incorporated.

  • Step 10

    Fold in the remaining 2/3 egg whites into the mixture in 2 turns until well incorporated.

  • Step 11

    Pour the batter into the prepared pan, and place the filled-pan into a bigger pan. Fill the bigger pan with boiling water until it's about 1/3 height of the inner pan.

  • Step 12

    Bake the cheesecake for about 60 mins. After that, turn the oven to broiler mode for 2 mins to brown the top. Keep an eye on it as the browning will happen very quickly.

  • Step 13

    Remove from oven and let it cool. Don't be alarm if the cake shrinks a little. Once it's warm to touch, remove the cake from the pan and place it on a plate.

  • Step 14

    Chill the cake for 2 hours and then the wait is finally over!