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Jiggly Japanese Cheesecake (Cotton Cheesecake)

A light, airy, and delicately sweet Japanese cotton cheesecake with a signature jiggly texture.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 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
  • 0.25 tsp salt

Equipment

  • 8-inch round cake pan
  • Roasting pan
  • Electric mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 320°F (160°C) and prepare cake pan with parchment and foil.
  2. Melt cream cheese, butter, and milk until smooth.
  3. Whisk in egg yolks, vanilla, and lemon juice.
  4. Sift in flour and cornstarch and mix until smooth.
  5. Beat egg whites with sugar to soft peaks.
  6. Fold meringue gently into batter.
  7. Bake in water bath at 320°F for 25 minutes, then 280°F for 55 minutes.
  8. Cool gradually and refrigerate before serving.

Notes

Bake low and slow for best jiggle. Avoid overbeating egg whites.