Jiggly Japanese Cheesecake (Cotton Cheesecake) – Light, Fluffy & Melt-in-Your-Mouth
If you’ve ever seen a cheesecake that gently wobbles like jelly and looks as soft as a cloud, chances are you were looking at a Jiggly Japanese Cheesecake, also known as Cotton Cheesecake. Unlike dense Western-style cheesecakes, this airy masterpiece combines the richness of cream cheese with the delicate structure of a sponge cake and the lift of a soufflé.
The result? A light, fluffy, melt-in-your-mouth dessert that feels indulgent without being heavy.
This Japanese cheesecake recipe is perfect for special occasions, afternoon tea, birthdays, or when you simply want to impress guests with something elegant and unique. Despite its impressive appearance, you don’t need advanced baking skills to make it — just patience, precision, and a love for beautifully textured desserts.
Let’s dive into everything you need to know to create the perfect jiggly cheesecake at home.
What Makes Japanese Cheesecake Different?
Traditional American cheesecakes are rich, dense, and creamy. In contrast, Japanese cotton cheesecake is:
- Lighter in texture
- Less sweet
- Airy and fluffy
- Baked in a water bath
- Structured like a hybrid between cheesecake and sponge cake
The signature jiggle comes from whipped egg whites folded into the cream cheese batter, creating a mousse-like consistency that sets into a delicate, bouncy cake once baked.
It’s often referred to as a soufflé cheesecake because of its airy rise, but it’s more stable than a true soufflé — meaning it holds its shape beautifully after cooling.
Ingredients
- 250 g cream cheese (room temperature)
- 50 g unsalted butter
- 100 ml whole milk
- 60 g cake flour
- 20 g cornstarch
- 6 large eggs (separated)
- 120 g granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Why These Ingredients Matter
Cream Cheese – The foundation of flavor. Choose full-fat for the best creamy texture.
Cake Flour + Cornstarch – Keeps the crumb tender and soft. All-purpose flour can work, but cake flour gives that signature cotton-like texture.
Egg Whites – Whipped into a meringue, they create the lift and jiggle.
Lemon Juice – Adds brightness and stabilizes the egg whites.
Milk & Butter – Provide moisture and richness without heaviness.
Equipment You’ll Need
- 8-inch round cake pan (preferably removable bottom)
- Large roasting pan (for water bath)
- Electric hand mixer or stand mixer
- Mixing bowls
- Whisk and spatula
- Parchment paper
- Aluminum foil
Instructions
1. Prepare the Pan
Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan tightly with aluminum foil to prevent water from leaking in during baking.
Preheat oven to 320°F (160°C).
2. Melt Cream Cheese Mixture
In a heatproof bowl over a double boiler, combine cream cheese, butter, and milk. Stir gently until completely smooth and melted. Remove from heat and allow to cool slightly.
3. Add Egg Yolks and Flavoring
Whisk in the egg yolks one at a time. Add vanilla extract and lemon juice. Mix until smooth and silky.
4. Sift Dry Ingredients
Sift cake flour and cornstarch into the batter. Gently whisk until fully incorporated and smooth without lumps.
5. Whip the Egg Whites
In a clean bowl, beat egg whites with salt until foamy. Gradually add sugar in three additions while beating. Whip until soft peaks form — not stiff peaks. The meringue should be glossy and hold gentle peaks.
6. Fold Gently
Add one-third of the meringue into the batter and mix gently to lighten it. Fold in the remaining meringue in two batches using a spatula. Use slow, sweeping motions to avoid deflating the air.
7. Prepare the Water Bath
Pour batter into prepared pan and gently tap on the counter to release large air bubbles. Place the cake pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
8. Bake Slowly
Bake at 320°F (160°C) for 25 minutes. Then reduce temperature to 280°F (140°C) and bake for another 55 minutes.
Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes.
9. Cool Gradually
Remove from oven and water bath. Let cool completely at room temperature before removing from pan. The cake will shrink slightly — this is normal.
10. Chill Before Serving
Refrigerate for at least 2 hours for the best texture. Dust with powdered sugar before serving.
Jiggly Japanese Cheesecake (Cotton Cheesecake)
Ingredients
Equipment
Method
- Preheat oven to 320°F (160°C) and prepare cake pan with parchment and foil.
- Melt cream cheese, butter, and milk until smooth.
- Whisk in egg yolks, vanilla, and lemon juice.
- Sift in flour and cornstarch and mix until smooth.
- Beat egg whites with sugar to soft peaks.
- Fold meringue gently into batter.
- Bake in water bath at 320°F for 25 minutes, then 280°F for 55 minutes.
- Cool gradually and refrigerate before serving.
Notes
Pro Tips for the Perfect Jiggle
1. Don’t Overbeat the Meringue
Stiff peaks can cause cracks and collapse. Soft peaks create that signature bounce.
2. Use Room Temperature Ingredients
Cold cream cheese creates lumps. Smooth batter equals smooth texture.
3. Water Bath is Essential
It prevents cracking and ensures even baking.
4. Bake Low and Slow
High heat causes rapid rise and collapse.
5. Gentle Folding is Key
Overmixing destroys air bubbles.
Why Does It Jiggle?
The jiggle comes from trapped air bubbles in the whipped egg whites combined with moisture from the cream cheese batter. When baked gently, the structure sets while remaining soft and elastic. That’s what gives Japanese cheesecake its iconic wobble.
Flavor Variations
Matcha Japanese Cheesecake
Add 1 tablespoon sifted matcha powder to the flour mixture.
Chocolate Cotton Cheesecake
Replace 20 g flour with cocoa powder and add 50 g melted dark chocolate.
Citrus Twist
Add orange zest or yuzu zest for a fragrant lift.
Strawberry Swirl
Swirl in a few spoonfuls of strawberry puree before baking.
Serving Suggestions
- Dust with powdered sugar
- Serve with fresh berries
- Add lightly sweetened whipped cream
- Drizzle with fruit coulis
- Pair with green tea or coffee
Because it’s light and not overly sweet, it pairs beautifully with slightly bitter beverages.
Storage Tips
- Store in refrigerator up to 3 days
- Keep covered to prevent drying
- Can be frozen up to 1 month
- Thaw overnight in refrigerator
Common Troubleshooting
Why did my cheesecake crack?
Overbaked or overwhipped egg whites.
Why did it collapse?
Temperature too high or meringue too stiff.
Why is it dense?
Egg whites were deflated during folding.
Cultural Context
Japanese cheesecake became globally popular thanks to bakery chains and viral videos showing its mesmerizing jiggle. In Japan, it’s often served plain, highlighting its delicate texture rather than heavy toppings.
It represents balance — subtle sweetness, airy structure, and refined presentation — all hallmarks of Japanese pastry craftsmanship.
Final Thoughts
If you’ve never tried making Japanese cheesecake at home, this is your sign. It may look intimidating, but once you understand the technique, it becomes one of the most satisfying desserts to bake.
The texture alone makes it unforgettable — light as air, gently sweet, and beautifully elegant.
Make it once, and it might just replace your classic cheesecake forever.
