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Japanese Cotton Cheesecake

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Cindy Rahe
Updated Oct 2, 2025
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Unlike traditional cheesecakes, known for their rich and dense texture, Japanese cotton cheesecake is light as a cloud and airy, yet still indulgent and creamy. Like all cheesecakes, this one includes cream cheese and eggs; however, instead of mixing whole eggs into the rich cream cheese batter, the egg whites are whipped into a foamy meringue and folded into the batter. The result is a melt-in-your-mouth confection that marries the indulgence of cheesecake with the pillowy lightness of a chiffon cake.

Recipe Ingredients

Here are the ingredients to make this Japanese cotton cheesecake.

Cream Cheese: The star of the recipe; it provides the cheese in the cheesecake and gives body, richness, and structure to the cake.

Butter and Cream: Together they add richness and help make a silky, smooth cheesecake batter.

Eggs: The eggs are separated for this recipe. The recipe incorporates the yolks into the batter for richness and color. Meanwhile, you beat the whites with sugar until they form soft peaks and then fold them into the cheesecake batter to achieve its signature airy, cotton-textured appearance.

Flour: Gold Medal™ All Purpose Flour provides a little extra structure to this cake, preventing it from collapsing or falling apart. Just a small amount keeps the cheesecake stable without drying out the cake.

Other Ingredients You’ll Need: Granulated sugar, vanilla bean paste, salt and powdered sugar.

How to Make Japanese Cotton Cheesecake

Here are the basic steps for making Japanese cotton cheesecake.

1. Melt the Cream Cheese

The cream cheese, butter, and cream are melted together in this recipe to create a super silky, smooth batter.

2. Separate the Eggs

In this recipe, the egg whites and yolks are separated. The yolks are added to the cream cheese batter, and the whites are whipped with some sugar into a soft meringue.

3. Add the Flour and Flavorings

The flour gets mixed into the cream cheese mixture until smooth and then the vanilla bean paste and salted are added.

4. Finish the Batter

Add the egg whites to the cream cheese batter in three additions for a light and airy batter.

5. Prepare the Pan

Using a springform or removable-bottom pan is crucial in this recipe. Line the bottom of your pan with parchment paper and lightly grease the interior to help prevent cracking as the cake rises and cools. Wrap the exterior in foil to prevent seepage from the water bath.

6. Bake in a Water Bath

Also called a Bain-Marie, this is simply baking the cheesecake in a pan of hot water. This helps maintain an even temperature and gentle bake.

How to Store Japanese Cotton Cheesecake

If you have leftover Japanese cotton cheesecake here is how to store it.

Refrigerator

Wrap portions of cheesecake in plastic wrap and refrigerate for up to 2 days.

Freezer

Wrap portions of cheesecake in a double layer of plastic wrap and freeze for up to 1 month. Defrost in the refrigerator before enjoying.

Japanese Cotton Cheesecake

  • Prep Time 25 min
  • Total 3 hr 45 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 package (8 oz) cream cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup unsalted butter
  • 5 large eggs
  • 1/3 cup Gold Medal™ All Purpose Flour
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 pinch of kosher salt
  • Powdered sugar, for dusting
Make With
Gold Medal Flour

Instructions

  • Step 
    1

    Heat oven to 350°F. Line the bottom of a 7- or 8-inch springform pan with parchment paper. Spray the sides lightly with baking spray with flour. Wrap the outside of the pan (almost up to the top edge) in aluminum foil.

  • Step 
    2

    In microwave-safe bowl, heat the cream cheese, heavy cream, and butter on High in 30-second intervals, mixing gently between each interval, until melted and smooth, about 1 1/2 to 2 minutes. Alternatively, you can also do this in a saucepan over low heat.

  • Step 
    3

    Separate the egg yolks and whites. Place the egg whites in a clean mixing bowl; set aside. Whisk the egg yolks into the cream cheese mixture until smooth.

  • Step 
    4

    Whisk the flour into the cream cheese mixture until smooth, followed by the vanilla bean paste and salt.

  • Step 
    5

    Whip the egg whites with the sugar using an electric hand mixer (or a stand mixer fitted with the whisk attachment) on medium-low speed until foamy. Increase the speed and beat until the mixture is opaque white and forms soft peaks that bend over when you lift the beaters out of the mixture.

  • Step 
    6

    Whisk one third of the egg whites into the cream cheese mixture. Add another one third of the egg whites and fold them in using a rubber or silicone spatula. Repeat this process with the remaining egg whites, folding until you have a smooth, uniform batter.

  • Step 
    7

    Pour the batter into the prepared pan. Set the wrapped springform pan into a large baking pan. Place both pans in the oven and carefully pour hot water into the baking pan until it is about halfway up the foil on the sides of the springform pan, ensuring that the water does not spill over the foil line.

  • Step 
    8

    Lower the oven temperature to 300°F. Bake for about 50 minutes. When it’s done the cake will be golden on top, set along the edges, and jiggle in the middle.

  • Step 
    9

    Turn off the oven and let the cheesecake remain inside the oven with the door closed for 30 minutes. Remove from the oven to a cooling rack. Cool completely, about 2 hours.

  • Step 
    10

    Run a knife around the edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Dust top of cheesecake with powdered sugar. Serve immediately at room temperature or refrigerate and serve cold. Store in the refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
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