Japanese Cotton Cheesecake

Japanese Cotton Cheesecake is so light, delicate, soft and fluffy as a little cotton cloud. If a traditional cheesecake is too heavy dessert and too dense for your liking, definitely, you should try this one! The cake is scrumptious alone, but I complemented it by strawberry coulis to enrich flavor by freshness of strawberries. LOVE IT!!!!


When I baked this cake for the first times, I got it perfect. However, the next time it wasn’t so perfect. The recipe looks simple, but there are few things that have to be taken into account. First, the egg whites should be beaten until firm peaks and gently folded into cream cheese mixture (do not over mix the meringue with the cheese mixture). Second, the cake is baked in low temperature and water bath to prevent the surface of the cake from cracking. Also, it has to cool slowly.



  • 250 g cream cheese (e.g. philadelphia)
  • 6 eggs, separated
  • 140 g caster sugar
  • 50 g butter
  • 100 ml full cream milk
  • 1 tbsp. lemon juice
  • 1 tsp lemon zest (optional)
  • 60 g cake flour
  • 20 g cornflour
  • 1/4 tsp salt
  • 2 tsp vanilla extract (optional)
  • 1/4 tsp cream of tartar
  • strawberry coulis (for serving, optional)



  1. Prepare the a 20 cm (8″) round baking pan. Line the bottom and grease the sides with butter, then line the sides with baking paper.
  2. Melt cream cheese with butter and milk over water bath. Whip using a whisk. Cool the mixture. Fold in egg yolks. Add vanilla, lemon juice, salt and mix well. Gently whisk in the flour and cornflour. Set aside.
  3. Make meringue by whisking the egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk till just before firm peaks.
  4. Take one third meringue and fold into the cheese mixture, then fold in another third of meringue. After incorporated, pour the batter back to the remaining meringue and fold gently. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
  5. Line the sides of the 20 cm pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 3.5 – 4 cm since the cake raises.
  6. If a springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil.
  7. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160ºC (325ºF).
  8. Leave the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about 1 cm to 2.5 cm after cooling. If the cake shrinks more than that, it’s due to over mixing the egg white mixture with the cheese mixture.



Recipe inspired by Rasa Malaysia


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