Cotton Soft Japanese Cheesecake

Japanese cheesecake has all the delicious flavor of a New York style cheesecake, but it is much lighter in both texture and, well, heft.  It melts in your mouth.

Cotton Soft Japanese Cheesecake Recipe


8-10 desserts

Time to Make

  • 30 minutes preparation
  • 70 minutes baking


  • 5 ounces fine granulated sugar
  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 2 ounces unsalted butter
  • 9 ounces cream cheese
  • 3 ounces milk
  • 1 tablespoon fresh squeezed lemon juice
  • 2 ounces cake flour
  • 1 ounce corn starch (cornflour)
  • 1/4 teaspoon salt


  1. Lightly grease an 8-inch cake pan.  Line with parchment paper on the bottom and sides of the pan so that the paper extends about 1 1/2-inches above the rim to prevent spillage.  Preheat oven to 375° F.
  2. In a double boiler, melt the cream cheese, butter, and milk.  Let cool.  Fold in the flour, corn starch, salt, egg yolks, lemon juice and mix well to combine.
  3. Whisk the egg whites with the cream of tartar until foamy.  Add the sugar and continue to whisk until soft peaks form.
  4. Fold 1/3 of the meringue into the cheese mixture.  Fold another 1/3 of the meringue into the cheese.  Now fold the cheese mixture into the remaining 1/3 of meringue and gently fold.
  5. Pour batter into the prepared pan.  Bake in a water bath in the lower third of the oven (prevents cracking) until golden brown and set, 1 hour and 10 minutes.  Let cool in the oven for an hour then refrigerate at least 4 hours or overnight.

NOTES:  You can also use a 9-inch pan and not line the sides.  If using a springform pan, you may want to wrap the base with aluminum foil in case of seepage.


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