Japanese Cotton Cheesecake Recipe (Ultra Fluffy & Melt-in-Your-Mouth)
Description: What Is Japanese Cotton Cheesecake?
Japanese Cotton Cheesecake, also known as Japanese Soufflé Cheesecake, is a light, airy dessert that combines the richness of classic cheesecake with the softness of sponge cake. Unlike dense New York–style cheesecake, this version is pillowy, moist, and delicately sweet, almost melting on the tongue.
The signature features you can see in the image include:
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A tall, evenly risen cake
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A fine, airy crumb
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A slightly golden top dusted with powdered sugar
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A soft interior that jiggles gently when moved
This cheesecake uses whipped egg whites (meringue) folded into a cream cheese batter and is baked using a water bath, which ensures even cooking and prevents cracking.
This dessert is incredibly popular in:
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Japanese bakeries
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Asian dessert cafés
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Viral baking videos
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Home baking communities worldwide
Because of its popularity, it’s also a high-CPM food topic, often searched under keywords like Japanese cheesecake recipe, fluffy cheesecake, cotton cheesecake, and low sugar cheesecake dessert.
Why This Cheesecake Is So Popular (High-CPM Appeal)
High-value keywords associated with this recipe include:
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Japanese cotton cheesecake recipe
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Fluffy cheesecake recipe
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Low sugar dessert
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Homemade bakery-style cheesecake
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Soufflé cheesecake at home
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Best cheesecake for beginners
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Viral TikTok cheesecake
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Light dessert recipes
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Cream cheese baking ideas
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Profitable food blog recipes
This makes it ideal for:
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Food blogs
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YouTube cooking channels
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Pinterest recipes
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Ad-monetized websites
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Affiliate marketing with baking tools
Ingredients (8-Inch Round Cake)
Cream Cheese Batter
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250 g (9 oz) cream cheese, softened
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50 g (¼ cup) unsalted butter
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100 ml (⅓ cup + 1 tbsp) whole milk
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6 large eggs, separated
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70 g (½ cup) cake flour, sifted
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20 g (2 tbsp) cornstarch
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80 g (⅓ cup + 1 tbsp) granulated sugar, divided
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¼ tsp salt
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1 tsp vanilla extract
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1 tbsp lemon juice (optional)
For the Pan
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Parchment paper
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Aluminum foil (for water bath)
Equipment Needed
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8-inch round cake pan (3 inches deep)
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Electric hand mixer or stand mixer
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Large mixing bowls
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Rubber spatula
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Fine mesh sieve
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Roasting pan (for water bath)
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Oven thermometer (recommended)
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
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Line the bottom and sides of your cake pan with parchment paper.
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Wrap the outside of the pan tightly with 2–3 layers of aluminum foil to prevent water leakage.
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Preheat your oven to 320°F (160°C).
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Boil water for the water bath.
Step 2: Melt the Cream Cheese Mixture
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In a heatproof bowl, combine:
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Cream cheese
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Butter
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Milk
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Place the bowl over a pot of simmering water (double boiler).
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Stir until smooth and lump-free.
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Remove from heat and let cool slightly.
Step 3: Add Egg Yolks
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Add egg yolks one at a time to the cream cheese mixture.
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Whisk gently after each addition.
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Add vanilla extract and lemon juice.
Step 4: Add Dry Ingredients
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Sift together:
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Cake flour
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Cornstarch
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Salt
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Gently fold into the batter until smooth.
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Do not overmix.
Step 5: Make the Meringue (Most Important Step)
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In a clean bowl, beat egg whites until foamy.
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Gradually add the sugar in three additions.
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Beat until soft to medium peaks.
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The meringue should be glossy
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Peaks should bend slightly, not stand stiff
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⚠️ Over-beating causes collapse.
Step 6: Fold Batter and Meringue
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Add ⅓ of the meringue to the batter.
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Gently fold using a spatula.
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Add remaining meringue in two additions.
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Use a cut-and-fold motion, rotating the bowl.
Step 7: Bake Using a Water Bath
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Pour batter into the prepared pan.
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Tap gently to release air bubbles.
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Place the pan into a larger roasting pan.
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Pour hot water halfway up the sides.
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Bake at 320°F (160°C) for 25 minutes
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Reduce to 285°F (140°C) and bake another 55 minutes
Step 8: Cooling (Prevents Collapse)
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Turn off oven.
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Leave the door slightly open for 15 minutes.
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Remove cake and let cool completely in pan.
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Chill for at least 2 hours before slicing.
Final Texture & Taste
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Ultra-light and fluffy
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Mildly sweet
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Slight tang from cream cheese
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Moist and airy interior
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No cracks
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Minimal shrinkage
Exactly like the cake shown in your image.
Serving Suggestions
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Dust with powdered sugar
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Serve with fresh berries
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Pair with matcha or green tea
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Add whipped cream on the side
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Drizzle with honey or berry sauce
Storage & Shelf Life
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Refrigerator: Up to 3 days
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Airtight container recommended
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Do not freeze (texture will change)
Common Problems & Solutions
Why did my cheesecake collapse?
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Over-beaten egg whites
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Sudden temperature change
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Underbaking
Why is it dense?
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Overmixing batter
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Meringue deflated during folding
Why did it crack?
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Oven temperature too high
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No water bath
Related High-CPM Questions (SEO Optimized)
Is Japanese cheesecake healthier than regular cheesecake?
Yes. It contains less sugar, less fat, and more air, making it lower in calories per slice.
Can I make Japanese cheesecake without a water bath?
Not recommended. The water bath ensures even heat and prevents cracks.
Why is Japanese cheesecake so fluffy?
Because of meringue folding and gentle baking temperatures.
Is Japanese cheesecake gluten-free?
Not by default, but it can be made with gluten-free cake flour.
What’s the difference between Japanese cheesecake and New York cheesecake?
Japanese cheesecake is light and airy, while New York cheesecake is dense and rich.
Can I monetize a food blog with this recipe?
Absolutely. Cheesecake recipes have high ad RPM and affiliate potential.
Final Thoughts
Japanese Cotton Cheesecake is a show-stopping dessert that looks impressive but is achievable at home with patience and precision. Its viral appeal, high search volume, and strong CPM potential make it perfect for food creators, bloggers, and home bakers alike.
