Cheesecake Recipes
Japanese Cotton Cheesecake Recipe
This Japanese cotton cheesecake is light, airy, and incredibly creamy. Made with cream cheese, eggs, milk, and butter, the cake is baked in a gentle water bath to create its signature fluffy texture. Optional blueberries add a burst of sweetness and color.
- Total
- 2 hours
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Cheesecake Recipes
- Method
- Baking
- Total Time
- 2 hours
- Difficulty
- Average
- Main Ingredient
- Eggs
About This Recipe
This Japanese cotton cheesecake is light, airy, and incredibly creamy. Made with cream cheese, eggs, milk, and butter, the cake is baked in a gentle water bath to create its signature fluffy texture. Optional blueberries add a burst of sweetness and color.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear sweet flavor profile without making the method feel complicated.
Ingredients
- 8 Eggs
- 100g Milk
- 250g Cream Cheese
- 80g Granulated Sugar
- 40g Bread Flour
- 60g Butter
- 20g Cornstarch
- 1g Salt
- A few drops Lemon Juice
- Optional Blueberries
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Milk
This ingredient helps define the flavor, texture, or structure of the dish.
Cream Cheese
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Separate the egg whites and yolks. Combine the cream cheese and milk in a heatproof bowl and melt over a water bath until smooth.
Step 2
Melt the butter separately and stir it into the cream cheese mixture.
Step 3
Add the egg yolks and mix until fully incorporated.
Step 4
Combine the bread flour, cornstarch, and salt. Sift into the batter and mix until smooth.
Step 5
Strain the batter through a fine sieve for an extra-smooth texture.
Step 6
Add lemon juice to the egg whites. Gradually add the sugar in three additions while beating until stiff peaks form.
Step 7
Fold the whipped egg whites into the cream cheese batter in batches until evenly combined. Pour into a parchment-lined cake pan.
Step 8
Top with blueberries if desired.
Step 9
Bake using a water bath method by placing a tray of hot water in the oven beneath the cake pan.
Step 10
Bake at 140°C (285°F) top heat and 150°C (300°F) bottom heat for about 80 minutes. Turn off the oven and leave the cake inside for 1 hour.
Step 11
Remove the cake from the oven and slice before serving.
Step 12
Serve and enjoy the light, fluffy texture.
Cooking Tips
- Use room-temperature cream cheese for a smoother batter.
- Do not overmix the batter after adding the flour.
- Fold the egg whites gently to maintain volume.
- The water bath helps prevent cracking and keeps the cheesecake moist.
- Allow the cake to cool gradually in the oven to reduce shrinking.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
This Japanese cotton cheesecake is light, airy, and incredibly creamy. Made with cream cheese, eggs, milk, and butter, the cake is baked in a gentle water bath to create its signature fluffy texture. Optional blueberries add a burst of sweetness and color.
Ingredients
- 8 Eggs
- 100g Milk
- 250g Cream Cheese
- 80g Granulated Sugar
- 40g Bread Flour
- 60g Butter
- 20g Cornstarch
- 1g Salt
- A few drops Lemon Juice
- Optional Blueberries
Method
- Separate the egg whites and yolks. Combine the cream cheese and milk in a heatproof bowl and melt over a water bath until smooth.
- Melt the butter separately and stir it into the cream cheese mixture.
- Add the egg yolks and mix until fully incorporated.
- Combine the bread flour, cornstarch, and salt. Sift into the batter and mix until smooth.
- Strain the batter through a fine sieve for an extra-smooth texture.
- Add lemon juice to the egg whites. Gradually add the sugar in three additions while beating until stiff peaks form.
- Fold the whipped egg whites into the cream cheese batter in batches until evenly combined. Pour into a parchment-lined cake pan.
- Top with blueberries if desired.
- Bake using a water bath method by placing a tray of hot water in the oven beneath the cake pan.
- Bake at 140°C (285°F) top heat and 150°C (300°F) bottom heat for about 80 minutes. Turn off the oven and leave the cake inside for 1 hour.
- Remove the cake from the oven and slice before serving.
- Serve and enjoy the light, fluffy texture.
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