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    Home » Recipes » Cakes

    Japanese Cotton Cheesecake

    Published: Feb 14, 2017 by Michelle · 3 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Japanese Cotton Cheesecake yields a light and fluffy, creamy cheesecake that is similar to Uncle Tetsu.

    Japanese Cotton Cheesecake on white plate with fork.

    It's Valentine's Day!

    What better way to celebrate the start of my blog than with cheesecake?

    Anytime is cake time, I say! Perhaps you may even make this lovely cake to share with your Valentine? 

    The first time I had Japanese-style cheesecake was when a relative brought some over from Hokkaido, Japan.

    You may have heard of Uncle Tetsu, which is famous for their cheesecake.

    Why you'll love this recipe

    Japanese cheesecake is loosely based on a sponge cake and is light and fluffy.

    It is lightly tangy, balanced, and cottony soft, unlike an American cheesecake which can be quite heavy and rich.

    This cake is also different than the Burnt Basque Cheesecake, which has minimal flour and is more rich and creamy.

    How to make it

    The technique to making Japanese cotton cheesecake is similar to making a chiffon cake.

    First, we'll separate the egg whites and egg yolks.

    Next, we'll gently heat the cream cheese and butter along with the milk and sugar until dissolved.

    Cool the cream cheese mixture, and then whisk in the egg yolks and the flour. 

    We'll whip up the egg whites until soft peaks.

    Fold the egg whites into the cream cheese mixture and pour into the prepared cake pan.

    The cake is baked in a bain-marie, which is a water bath. 

    Japanese Cotton Cheesecake on white round plate with forks.

    FAQs

    Why is the cheesecake baked in a water bath?

    A larger tray is filled with water and then the cheesecake is placed into that tray.

    It provides an even, gentler way of baking the cake. 

    Baking the cake in a water bath or bain marie helps to produce a cheesecake with minimal cracks. 

    Other variations

    For a flavour twist, try this Matcha Cotton Cheesecake.

    You can try various tea flavours. 

    How to serve 

    Serve the cheesecake at room temperature or chilled.

    Add some berries and whipped cream if you're feeling indulgent.

    It's great as an afternoon snack or a light dessert.

    How to store

    Store any leftover cotton cheesecake in an airtight container in the fridge for up to 3 days. 

    Slice of Japanese Cotton Cheesecake on white plate with fork.
    Other recipes you may like

    Be sure to check out these other recipes:

    Matcha Cotton Cheesecake 

    Matcha Molten Lava Cheese Tart

    Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake

    Matcha Blueberry Yogurt Cheesecake Bars

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.

    Japanese cheesecake with text overlay.

    Print Recipe
    5 from 1 vote

    Japanese Cotton Cheesecake

    A recipe for a light and fluffy yet creamy Japanese-style cotton cheesecake.
    Prep Time20 mins
    Cook Time55 mins
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: Asian, Japanese
    Servings: 8
    Calories: 128kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 100 g cream cheese room temp
    • 20 g unsalted butter room temp
    • 85 g whole milk
    • 1 ml vanilla extract
    • 15 g granulated sugar
    • 2 egg yolks
    • 10 g corn starch
    • 25 g cake flour
    • 2 egg whites
    • ½ teaspoon lemon juice
    • 40 g granulated sugar
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°F/177°C.
    • Prepare a 6" round pan by lining the bottom with aluminum foil – be sure to leave a little extra foil hanging over the sides. Lightly grease the bottom and sides.
    • Next, place parchment paper on the bottom and along the circumference of the pan. This will ensure that the cake will be lifted out with ease. Set aside.
    • Sift corn starch and cake flour together.
    • Place room temperature cream cheese and butter into a small saucepan and whisk until softened.
    • Add milk, vanilla, and sugar to saucepan and whisk over low heat until sugar has dissolved and mixture is smooth.
    • Remove from heat and whisk in egg yolks. Then stir in the flour mixture until incorporated. Set aside.
    • Place egg whites into a stand mixer and whisk until foamy. Add lemon juice, and gradually add sugar. Whisk until soft peaks form.
    • Gently fold in the egg whites into the cream cheese mixture. Take care not to deflate the egg whites too much. Pour into the 6” prepared pan.
    • Create a water bath by placing the 6” round pan into another roasting tray and fill the tray with about 1” high of boiling hot water.
    • Bake at 350°F/177°C for 15 minutes, and then lower oven temperature to 250°F/121°C and continue baking for another 40 minutes.
    • Turn off oven and keep the oven door ajar for about 10 minutes before fully removing it from oven.  This will help ensure that the cake does not collapse too much when it is taken out.
    • Note: some cracking/collapsing may occur and this is normal.
    • To serve, sprinkle the top with sifted powdered sugar and berries.

    Nutrition

    Calories: 128kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 60mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Recipe adapted from Carol.

    Sheng Jian Bao 生煎包/Pan-Fried Pork Buns »

    Reader Interactions

    Comments

    1. Beth

      September 26, 2020 at 10:20 am

      Do you use a 6x2” or a 6x3” round pan?

      Reply
      • Michelle

        September 26, 2020 at 11:49 am

        I used a 6" by 2" round pan.

    2. Linsey

      July 09, 2022 at 4:26 pm

      5 stars
      So delicious light and fluffy cotton cheese cake!!! It taste even better when chilled! Thanks for the recipe!

      Reply

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