Name: Japanese Cotton Cheesecake Cakes Recipes
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Ingredients: 250 g cream cheese, softened; 50 g unsalted butter; 100 ml whole milk; 6 large eggs, separated; 140 g granulated sugar; 60 g cake flour, sifted; 20 g cornstarch, sifted; 1/4 tsp salt; 1/4 tsp cream of tartar

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Making a Japanese cotton cheesecake at home feels a little bit like magic. You start with simple ingredients and end up with a cake that jiggles like it has its own personality. This is not just any cheesecake. It’s light, airy, and soft in a way that makes you wonder if clouds had a flavor, this would be it. What I love most is how approachable it is. You don’t need to be a professional baker to pull this off. The steps are straightforward, and the result is impressive every time. The subtle sweetness works beautifully, and the texture makes it stand out from the heavier cheesecakes we usually know. If you’ve ever been curious about a japanese jiggly cheesecake recipe, or maybe you’ve tried a japanese cake recipe at a bakery and wanted to recreate it at home, this one is for you. It even works as a cotton cake recipe, a fun 2 egg cake recipe for smaller batches, or if you’re in the mood for something creative, try it as a playful nod to japan pancakes recipe or even a mini 1 egg cake recipe experiment.

1) Key Takeaways
2) Easy Japanese Cotton Cheesecake Recipe
3) Ingredients for Japanese Cotton Cheesecake
4) How to Make Japanese Cotton Cheesecake
5) Tips for Making Japanese Cotton Cheesecake
6) Making Japanese Cotton Cheesecake Ahead of Time
7) Storing Leftover Japanese Cotton Cheesecake
8) Try these cakes recipes next!
9) Japanese Cotton Cheesecake
10) Nutrition

1) Key Takeaways

This Japanese Cotton Cheesecake recipe creates a jiggly, airy cake with a texture unlike any other.
You need common pantry items such as cream cheese, butter, milk, eggs, sugar, flour, and cornstarch.
The cake bakes in a water bath to keep the texture moist and to avoid cracks.
Patience is key; slow baking and gentle folding keep the structure light.

2) Easy Japanese Cotton Cheesecake Recipe

Every time I bake this Japanese Cotton Cheesecake, I feel like I am part scientist, part magician. The ingredients are so basic that you might already have them in your kitchen, yet the finished cake feels like something you would only find in a bakery in Tokyo. I mention cakes recipes here because this one always stands out when people talk about unforgettable desserts.

What makes this cake so charming is not just its taste but its personality. When it comes fresh out of the oven, it wiggles and bounces like it knows it has everyone’s attention. I still smile every single time. The first slice is a cloud-like bite, and then you get that gentle sweetness that lingers. It is lighter than a cheesecake but creamier than a sponge cake.

If you have been curious about a japanese jiggly cheesecake recipe or wondered how a japanese cake recipe can be so soft, this is the one to try. It feels like a cotton cake recipe dressed up for a party, and even if you only have two eggs on hand, you can experiment with a 2 egg cake recipe variation. I have even heard of people trying a 1 egg cake recipe just for fun.

3) Ingredients for Japanese Cotton Cheesecake

Cream Cheese: This is the heart of the cheesecake. I prefer using full-fat cream cheese that softens at room temperature. It brings creaminess and structure.

Unsalted Butter: Butter adds richness. The unsalted kind keeps you in control of the flavor. Melt it gently so it blends smoothly with the cheese.

Whole Milk: Milk thins the batter just enough and keeps the texture soft. The creaminess it adds is subtle but necessary.

Egg Yolks: The yolks give color and depth. They add that custard-like richness that makes every bite satisfying.

Egg Whites: These are where the magic happens. Whipped into stiff peaks with sugar, they create the fluffiness that makes the cake jiggle.

Sugar: A steady sweetness that balances the tang of the cream cheese. Add it gradually when whipping the whites for best volume.

Cake Flour: Lighter than all-purpose flour, this helps the cake stay delicate. It blends in without weighing down the batter.

Cornstarch: Cornstarch helps with stability. It prevents the cake from collapsing and gives a fine crumb.

Salt: A pinch sharpens the flavor and balances the sweet. It seems small, but it matters.

Cream of Tartar: This stabilizes the egg whites. It helps them whip up firm and hold their shape in the oven.

4) How to Make Japanese Cotton Cheesecake

Step 1. Preheat your oven to 320°F. Prepare an 8-inch round pan by lining the bottom with parchment paper. This step keeps the cake from sticking and makes for a smooth release.

Step 2. Place the cream cheese, butter, and milk in a heatproof bowl set over a simmering pot of water. Stir until everything melts into a smooth mixture. Let it cool slightly before moving on.

Step 3. Whisk in the egg yolks one by one. Sift in the cake flour, cornstarch, and salt, folding until no streaks remain. The batter should be silky.

Step 4. In another bowl, beat the egg whites with cream of tartar until foamy. Slowly add sugar while whipping until stiff peaks form. The meringue should look glossy.

Step 5. Gently fold the whipped whites into the yolk mixture in three parts. Take your time and do not rush. This folding step keeps the cake airy.

Step 6. Pour the batter into the prepared pan. Tap it lightly to release any trapped bubbles. Place the pan in a larger baking tray filled with hot water. This water bath protects the cake.

Step 7. Bake at 320°F for 25 minutes, then reduce the temperature to 285°F. Continue baking for 55 minutes. Patience here rewards you with the perfect texture.

Step 8. When done, turn off the oven and leave the cake inside with the door cracked open for 15 minutes. This prevents sudden collapse.

Step 9. Remove the cake from the oven, cool completely, and then slice. The first cut always feels special.

5) Tips for Making Japanese Cotton Cheesecake

One of the most useful lessons I learned was to use room temperature eggs. They whip better and give the cake more volume. Cold eggs just don’t behave the same way.

Another tip is to avoid over-mixing when folding the egg whites into the batter. The lighter your hand, the higher your cake. I still remind myself not to get carried away.

Lastly, bake in a water bath. It might seem like an extra step, but it keeps the cake from cracking. I tried skipping it once, and I ended up with a sad cheesecake that looked like it had seen better days.

6) Making Japanese Cotton Cheesecake Ahead of Time

This cake holds up well if you want to prepare it ahead. I usually bake it in the evening and let it rest overnight. By morning, it is firm enough to slice but still soft and airy.

You can refrigerate it for up to three days. Keep it covered so it doesn’t dry out. The flavor actually develops as it sits, and some people like it better the next day.

If you want to serve it later in the week, bake, cool, and wrap the cheesecake well. Place it in the fridge until needed.

7) Storing Leftover Japanese Cotton Cheesecake

Leftovers go into an airtight container. I like to cut the cake into slices and store them individually. It makes it easier to grab one whenever the craving hits.

The cheesecake keeps in the fridge for about three days. If you want to extend its life, freeze the slices. They thaw well, and the texture stays surprisingly soft.

When reheating, I don’t recommend the microwave. Just let the slices sit at room temperature for a while, and they will be perfect again.

8) Try these cakes recipes next!

9) Japanese Cotton Cheesecake