Friday, October 2, 2015

How to Make Japanese Cotton Cheesecake

Japanese Cheesecake has been all the rage these days, especially outside of Japan. My overseas friends are all talking about how light and fluffy they are. I hear that some people wait in line for hours to get their hands on Uncle Tetsu's Cheesecakes in places like Canada and Taiwan! Funny thing is that I never knew Uncle Tetsu even existed before I saw it in the news.

Anyway, the fact is that Japanese Cheesecakes are as they say. Light and fluffy as a cloud and unlike any other cheesecakes you've ever tried! But they can be tricky to make at home because they are in essence, a sort of souffle. It' all about the meringue.

So after three attempts and almost throwing in the towel, I think I've finally conquered it! On a beautiful Saturday afternoon, a perfect homemade Japanese Cheesecake was born. And it was close to a perfect one if I may say so myself.

If you are going to attempt making this for yourself, I urge you to watch the video for those oh-so-crucial tips. If you've never had Japanese-style Cheesecake, please try it now! You'll be amazed at the difference!


250 grams / 9 oz cream cheese
50 grams / 2 oz butter
10 grams / 2 oz cake flour
20 grams / 1 oz cornstarch
1/4 teaspoon cream of tarter
1/4 teaspoon salt
140 grams / 5 oz granulated sugar
6 eggs
100 ml / 3 fluid oz milk
1 tablespoon lemon juice


First combine the cream cheese with your milk and butter. Heat it over a double boiler and whisk until smooth. Set this to the side. Separate the eggs making sure not to get any yolk into the whites.

Sift the flour, cornstarch and salt into the cream cheese mixture. Mix until well incorporated. Add egg yolks and lemon juice. Mix until combined. Set this to the side. Whisk the egg whites with egg of tarter and sugar until stiff peaks form.

Add 1/3 of your meringue into the egg mixture and gently fold in. Continue with the rest of the meringue. Fold in gently until just combined. Pour the batter into a prepared cake pan. Preheat your oven to 160C/320F. Bake for 1 hour 10 minutes with a water bath. Chill overnight and serve.


  • Temperatures vary with ovens so you may want to check on your cheesecake after 20-30 minutes. If the top is browning too quickly, you may want to lower the heat for the rest of the cooking. 
  • To get the perfect meringue, make sure that your mixing bowl and whisk are completely clean and dry. 
  • Chill overnight for better flavor. Better yet, it's better after 24 hours! Seriously, the cheese flavor becomes more intense if you do this. I promise it'll be worth the wait!


As always, thanks so much for reading and watching our videos on YouTube. I really do appreciate all your support and every view, share and comment does help us in our mission to bring you more delicious recipes. 

I do hope you try this one out because Japanese Cheesecakes are simply too good not to try at least once in your lifetime! Subscribe to my YouTube Channel so you can be informed of new videos. And while you're here, you might as well subscribe to my newsletter. It's FREE to do so why not? 

Thanks and hope you're all having a wonderful week!

1 comment:

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