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Jiggly Japanese Cheesecake (Cotton Cheesecake)

Light, airy, and jiggly Japanese cheesecake with a subtle sweetness, perfect for dessert or special occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dessert
Cuisine: Bakery, Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g cream cheese softened
  • 50 g unsalted butter softened
  • 100 ml milk
  • 6 large eggs separated
  • 140 g sugar divided
  • 60 g cake flour sifted
  • 20 g cornstarch
  • 1 tsp lemon juice
  • 0.25 tsp cream of tartar
  • Powdered sugar for dusting

Equipment

  • Mixing bowls
  • Electric mixer
  • Saucepan
  • 7-inch cake pan
  • Water bath setup

Method
 

  1. Preheat oven to 320°F (160°C). Line a 7-inch cake pan and wrap with foil.
  2. Melt cream cheese, butter, and milk over low heat; stir in egg yolks, lemon juice, flour, and cornstarch until smooth.
  3. Beat egg whites with cream of tartar until foamy, gradually add sugar until stiff peaks form.
  4. Gently fold egg whites into cream cheese mixture in three additions.
  5. Pour into prepared pan and bake in a water bath for 50–60 minutes until golden and set.
  6. Cool gradually in oven 15 minutes, then refrigerate at least 2 hours.
  7. Dust with powdered sugar and serve, enjoying the signature jiggle.

Notes

Avoid freezing; assemble just before serving to maintain jiggle.