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Fluffy Japanese Cotton Cheesecake Recipe

Japanese cotton cheesecake, also known as Japanese soufflé cheesecake, is famous for its incredibly light, airy texture and deliciously soft, melt-in-your-mouth consistency. This cheesecake is a bit different from the classic dense New York-style cheesecake because it’s made with meringue and has a cloud-like texture. It’s not overly sweet, which makes it an irresistible treat for anyone who loves light and delicate desserts.

Here’s a recipe to make this fluffy, jiggly Japanese cotton cheesecake at home.


Ingredients:

For the cheesecake batter:

  • 250g cream cheese (preferably full-fat, softened)
  • 50g unsalted butter
  • 120ml whole milk
  • 60g cake flour (or all-purpose flour, sifted)
  • 20g cornstarch (cornflour)
  • 5 large eggs (separate the yolks and whites)
  • 140g granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar (optional, helps stabilize the meringue)
  • A pinch of salt

For the water bath:

  • Hot water (for the baking pan)

Instructions are in page 2

Page: 1 2

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