Project: Japanese Cotton Cheesecake

cotton cheesecake
A texture of sponge cake but taste like cheesecake, that`s the cotton cheesecake! It`s a super fluffy airy cake with flavours of cheesecake plus it contains less sugar and fat then the original cheesecake.

3 eggs separated
30 ml milk (2 tbsp)
25 gr butter (1¾ tbsp)
80 gr cream cheese
1 tsp. vanille extract
(2.8 oz)
25 gr cake flour (3 tbsp)
35-40 gr sugar (⅓ cup)

I got myself this 30 cm in length cake tin but you can of course use any baking shapes you want like a springform.
Then I used this brand of cream cheese (only €0,65!) and it worked wonderfully I can assure you. You can of course use Philadelphia cream cheese or other more familiar cream cheeses.
Melting time.

My Japanese cotton cheesecake is sweetened but has no calories thanks to this product here.

Soft peaks!
Bring the cheese cake over for a steamy water bath and cover with tin foil.
drop it like it`s hot
After finished baking drop the cheesecake on a surface and let it cool on the side. This way the cheesecake will release from the pan much easier and it stops from shrinking too.
🗡🍽 time!

the steps
1. Get a 30 cm length cake tin and layer a baking paper on the bottom. Preheat oven to 160°C. Get a small pan with water and heat it up until it boils. Place on top of the pan a heatproof bowl but make sure that the water doesn`t touch the bowl. Place the milk, butter and cream cheese in the bowl and mix until everything melts together.
2. Remove the bowl from the pan and add in the egg yolks and vanille extract and beat until combined, light and foamy.
3. Sieve in the cake flour over the mixture and mix with a whisk until there are no clumps.
4. In another clean large bowl you have the egg whites. Beat the egg whites until foamy and add in the sugar in 3 steps between the beating. Beat to soft-medium peak stage.
5. Add the fluffy beaten egg whites to the batter in 3 steps and gently fold everything in until combined. Then pour the batter in the cake tin. Drop the cake tin on a surface a few times to release air bubbles in the batter.
6. Place the cake tin on a bigger baking tin and fill this with hot water to create a water bath. Cover the cake tin with a piece of foil and bake for 1 hour in the oven.
7. Remove the foil on top and continue baking for another 20 min to brown the tops a bit.
8. Remove the cake tin out of the oven and drop the cake tin on a surface a few times. This will make the cheese cake come loose much easier. Then let it rest and cool down on the side. Then it`s ready to cut enjoy!


  1. This has got to be one of my favourite cheesecakes of all time. Luckily they sell them at Ranch99!

    1. I love it too! It's fluffy and less heavy and still get the satisfaction of a cheesecake :3 You should make one yourself Rooth! Xx

  2. I love Japanese cheesecake! Looks so fluffy and delicious!

    1. Me too! This type of cheesecake is indeed very fluffy and sweet c: Xx

  3. This makes me want to run to Uncle Tetsu! -Audrey | Brunch at Audrey's

    1. Ugh me too actually haha, but I guess I can make my own :P
      but what if i'm too lazy? Oh lol Xx


Post a Comment

You might also like...

DIY: Eye Gel Patches/Masks

DIY: Crochet banana

DIY: miniature strawberries