Go Back

Jiggly Japanese Cheesecake (Cotton Cheesecake)

A light, airy, and fluffy Japanese cheesecake with a delicate sweetness and signature jiggly texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cheesecake Batter
  • 8 oz cream cheese softened
  • 3 tbsp unsalted butter
  • 0.33 cup whole milk
  • 0.5 cup granulated sugar divided
  • 4 eggs separated
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.5 cup cake flour
  • 1 tbsp cornstarch
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 320°F (160°C) and prepare an 8-inch pan with parchment and foil wrapping.
  2. Melt cream cheese, butter, and milk over double boiler until smooth.
  3. Whisk in egg yolks, half the sugar, vanilla, and lemon juice.
  4. Sift in cake flour, cornstarch, and salt; mix gently.
  5. Beat egg whites with remaining sugar to soft peaks.
  6. Fold meringue into batter gently in three additions.
  7. Pour into pan and bake in water bath for 60 minutes, then reduce heat and bake 15–20 minutes more.
  8. Cool gradually before unmolding and serving.

Notes

Use room temperature ingredients and avoid overmixing for best jiggly texture.