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Japanese Cotton Soft Cheesecake

I first fell in love with this Japanese cotton soft cheesecake when I was about 8.  It’s exactly what it sounds like with an amazing fluffy texture that tastes like whipped cheesecake but in cake form, if that makes any sense.  How I first discovered it was by accident.  I would always accompany my mother to the market {which is also part of how I fell in love with food}.  Our errands rarely ever included the supermarket that you and I know and frequent.  Our Korean cuisine necessitated traveling across town for our biweekly trip to the Asian shop where the pungent smell from the fresh mongers stand placed at the back would hit your nose as soon as you walked in.  Never once did it occur to me to view it as a place where exotic or wondrous foods were held.  For me, it was just another Sunday with mama, picking up our groceries.  As a reward for being good and helping, I could always pick something out and on one particular day, I wandered further than my typical aisle where the bags of banana puffs and chocolate pocky waited for me to rip into and discovered a humbly wrapped slice of puffy blonde cake that when I touched, felt softer than any plush animal I’d ever held.  Intrigued, I chose it to enjoy in the back seat on the ride home.  I still remember the crackle of the packaging and that very first moment I sank my teeth into the pillowy soft cake.  Gently sweet with subtle flavors of classic cheese, it was light as air and unlike anything I’d ever had before and needless to say from that moment on, it was magic and I was hooked.

My love of cheesecake in general has been pretty well documented on this blog. (Berry Cheesecake, Mango Cheesecake, Red Velvet Cheesecake, Cheesecake Stuffed Strawberries, Key Lime Cheesecake Milkshake), so it’s not too much of a stretch that I would love the fluffier Asian version of it as well. Light, airy, soft and as fluffy as clouds. These are all the proper adjectives that come to mind when describing this beauty.  Not until I was in my 20’s did I even attempt at making this cake for myself and years later, I wonder what took me so long.  Perhaps I was originally adverse to breaking down the magic of this cake but the magic is still there.  And when you bake this cake, you’ll see what I’m talking about.



4.3 from 7 reviews
Japanese Cheesecake
Prep time
Cook time
Total time
Serves: 4-6 Servings
  • 8 oz cream cheese
  • 4 tb butter
  • ⅓ c cream
  • Zest of 1 lemon
  • 6 eggs, separated
  • ¼ ts cream of tartar
  • 10 tb caster sugar
  • 5 tb + 2 ts cake flour
  • 3 tb cornstarch
  • Optional: cocoa or matcha powder or powdered sugar to dust the finished cake with.
  1. In your first bowl, gently heat your cream cheese, butter, and cream. Whisk constantly and set aside to cool.
  2. When it's cool, fold in yolks, cake flour, and cornstarch.
  3. In your second bowl, beat your egg whites. When they get frothy, add in your cream of tartar and gradually sprinkle in your sugar. You want to achieve soft peaks, meaning the eggs have become tight and shiny and when the whisk is removed, the edges stand up but softly curl downwards.
  4. Fold your second bowl into your first bowl, using soft strokes but incorporating thoroughly.
  5. In a springform pan lined with parchment, wrapped twice in foil, and set inside of another pan, pour in the batter. Prepare a water bath (pour in hot water half way up the sides of the pan). Bake at 350 for 70-80 minutes.
I highly recommend using full fat cream cheese and dairy here.

If you enjoy my Japanese Cheesecake, you’ll love my Korean Cream Cake as well.  It’s a more dressed up version of this cake with chiffon cake layers, whipped cream frosting, and fresh fruit.

Dreaming of clouds & cake,


Your Squishy Monster ^.~

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