Japanese Cotton Cheese Cake

If the Americans like their cheesecakes dense and rich, the Japanese like to make them light and airy. If you’re a fan of the Japanese style cheesecake, here is a recipe that will delight you. It is just as its name implies – fluffy, light, and airy. The technique used here is akin to the one used for sponge cakes where we separate the eggs and whip up the egg whites into a meringue before folding it into the cream cheese mixture. This cake is delicate and also requires a delicate hand when mixing to prevent the air bubbles from escaping. The result though is a delicious pillow of cream cheese cloud that melts in your mouth!


(Makes one 8” round cake)

250g cream cheese
120ml whipping cream
60g unsalted butter
60g plain flour, sifted
30g cornflour, sifted
¼ teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
6 egg whites
150g caster sugar



  1. Stir cream cheese, whipping cream and butter in a heat-proof bowl over a simmering bain-marie until smooth. Remove from heat and cool slightly
  2. Stir in egg yolks and vanilla extract until well-mixed
  3. Sift plain flour, cornflour and salt together, add into egg yolk mixture until well combined.
  4. In a separate bowl, whisk egg whites on medium speed until foamy, then gradually add in sugar until soft peaks form
  5. Fold one third of the meringue into the cheese mixture. Then fold in half of the remaining meringue, followed by all the remaining meringue
  6. Pour mixture into a 8” round pan with parchment lined at the bottom and around the sides
  7. Place baking pan in a water bath and bake in a preheated oven at 150oC/300oF for 60 minutes
  8. Turn off the oven and leave the oven door ajar to cool down cake
  9. When cake is cool, remove cake from pan and chill before serving

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