• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

How Daily

Food, recipes, homemade, gardening, DIY, Easy recipes

  • Features
    • Sushi Venture
    • Vegan and Vegetarian
    • One-Bowl Special
    • Weight-Loss Journey
  • Home & Garden
    • Green thumbs
  • Recipes
    • Appetizers & Sides
    • Desserts
    • Drinks & Beverage
    • Main Entrée
    • Salad
    • Sauce, Dip & Season
    • Snacks
    • Soup
  • Holiday Events
    • Celebration & Party
    • Christmas
    • Easter
    • Halloween
    • Thanksgiving
    • Valentine
  • Foodie Guides
  • Kitchen Gadgets
  • Contact
    • Work with Us
You are here: Home / Recipes / Desserts / Delicious Japanese Cotton Cheesecake – Soft, Airy and Cheesy

Delicious Japanese Cotton Cheesecake – Soft, Airy and Cheesy

February 3, 2020 By Victoria

Jump to Recipe Jump to Video Print Recipe

Want a cheesecake that is less sweet and more of a cake than cheese for variation? Try this Japanese Cotton Cheesecake recipe, which implements the Japanese Cotton Souffle to have the moist yet fluffy and airy cheesecake.

Japanese Cotton Cheesecake

This cheesecake is delighted to have for morning or afternoon tea with a few fresh fruits, whipped cream, and dust of chocolate or cocoa. It’s sort of a wake-up call mildly yet effective.

When baking this cake, to be the success it is important to pay attention to your oven’s temperature; too high and the top will be burnt/cracked, the cake will collapse too once taking out. If your oven’s temp is lower, go for longer baking time. This is the cake where long baking time is not an issue as long as you have a water bath.

So the trick here is to have a larger deep baking tray halfway-filled with water to encapsulate our cake pan in the oven. The water will keep our cake’s temperature even, help moisturized, and prevent soggy center points.

If you are using a springform cake pan, make sure to foil-wrapped it to prevent leaking in water, or your cake base layer will be too wet.

Cotton Cheesecake is perfect for tea party

I used the deeper 3″ pan to make sure no overflowing. The recommended baking time is around 80-90 minutes for a chrome 8 x 3-inch pan. But you should always do a quick glance check from the outside glass around that time and go for 10-15 minutes more to brown the top.

8 x 3 inches Cotton Cheesecake

Once done, turn off the oven but leave your cake inside with the door hinge slightly open. Let it cool off inside the oven will help prevent additional deflating.

8 x 3 inches

Recipe for Japanese Cotton Cheesecake

Course: Dessert
Cuisine: Japanese fusion
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 25 minutes minutes
Servings: 0
Author: Victoria
Fill your crave for cake and cheese with this Cotton Cheesecake, it is so soft, airy, and cheesy with delicious flavor to wake you up at afternoon tea. Perfect for a tea party or heartwarming dates.
Print

Ingredients

  • 6 eggs
  • 8 oz cream cheese
  • ½ cup milk or heavy cream
  • 80 g unsalted butter
  • 50 g flour
  • 40 g cornstarch
  • 70 g sugar
  • ½ tsp extract of choice
  • ½ tsp cream of tartar
  • pinch of salt
  • 1 Tbsp honey glaze optional

Decoration & Garnish

  • Whipping Cream

Instructions

  • Fill the large deep baking pan with warm water halfway. Place it in oven 2/3 from the top heating element. Preheat oven to 302F.
  • Line the 8 inch round pan's bottom with parchment paper. Do NOT line its side to help cake climbing on easier.
  • In a small saucepan over the lowest heat setting of your electric range, add cream cheese, butter, milk, and flavor. Stir/whisk constantly to melt the whole thing into a smooth creamy texture. You can also microwave them in 10-15 second intervals and stir in between to melt it smooth.
  • Once smooth, set aside to cool it off.
  • Separate the eggs' whites and yolks into separate mixing bowls. Make sure that the whites are free of any oil, yolk, milk, residue… or it won't foam.
  • Use your hand mixer to beat the eggs' whites till there are large bubbles.
  • Add a pinch of salt and cream of tartar to eggs' whites and beat until those bubbles become smaller and smoother.
  • Add sugar and continue to beat on high until eggs whites reach the soft peak (i.e. when you lift the beating hand, there should be a stiff).
  • Now turn to the yolks bowl, and beat them until they're looking a bit paler.
  • Add in the melt butter/cream cheese mixture and whisk to mix them good.
  • Sift all your flour/cornstarch into the yolks' mixture and beat them until fully mixed.
  • Turn off mixer and spoon about ⅓ of the meringue into the yolks bowl. Fold mixing by hand until they're combined.
  • Pour in the rest of the meringue into the yolks bowl, and again, hand-folding with your spatula until everything is combined. Do not stir as it might lose all the aeration we have worked into.
  • Pour this batter into lined round pan. Tap a couple of times to release larger bubbles.
  • Carefully place this round pan in the center of the water tray inside the oven.
  • Bake for 85-90 minutes. Set your timer and do NOT open the oven in between or cake will collapse.
  • When the time comes, you can quickly check if the cake is done with the toothpick test. If it is, bake for an additional 5-10 minutes to brown the top if desired, if not, just skip.
  • Turn off the oven and leave the oven's door open slightly. Let the cake sit still in there for about 20-30 minutes to cool down. This will help the cake from deflating too quickly and flop.
  • The cheesecake's side should be released itself after 30 minutes and can be popped out quite easily, if not, use a pointed paring knife to skim around the pan's side.
  • Pop the cheesecake out onto the cooling rack/tray and let cool at room temperature.
  • Glaze with some honey for a luxurious top rind.
  • Refrigerate for an hour or more before serving to set the cream cheese and enhance the overall flavor.
  • Decorate with some whipped cream and/or cocoa powder. Serve along with some seasonal fruit and/or syrup if desire.

Video

Filed Under: Desserts Tagged With: cheesecake, cotton cheesecake

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to HowDaily!

Explore fresh, homegrown flavors with our gardening tips, delicious recipes, and sustainable food insights.
Let’s cultivate, cook, and enjoy!

More about us…

Recipes

Mango fried rice

Mango Cilantro Fried Rice

Homemade Vegan Tuna Sushi Roll

Crispy Fried Chicken in The KFC Original Flavor

Tuna Lava Sushi Roll with Greek Yogurt

Homemade Yogurt: Dairy, Non-dairy, and how to make the best yogurt at home

Guides

Types of Berries

10 Most Popular Types of Berries You Should Know About

Cultural Treats from Japan: Sakuraco Snacks Box

Best Unsalted Butter for cake

Best Unsalted Butter for Cake, Buttercream & Baking – Comparing 11 popular Unsalted Butter Brands

Footer

  • Home
  • About
  • Work with Us
  • Privacy & Policy
  • Disclosure
  • Contact

Some posts may contain affiliate links to useful items that deem their values to the recipes/guides. We are a participant of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright HowDaily.com © 2025