There’s something almost magical about the Japanese Cotton Cheesecake. Soft, fluffy, and gently sweet, it’s a dessert that seems to melt in your mouth — a perfect balance between a classic cheesecake and a delicate soufflé.
Unlike the dense, rich Western-style cheesecakes, the Japanese version is light as air, with a subtle cream cheese flavor and a tender, wobbly texture that feels like biting into a cloud. Born in Japan and adored worldwide, this dessert is a true testament to the beauty of simplicity in baking.
A Little Background
Japanese Cotton Cheesecake, also known as Soufflé Cheesecake or Jiggly Cheesecake, was first popularized in Japan in the 1980s. Inspired by New York–style cheesecake but adapted to Japanese tastes, bakers replaced heavy cream and thick crusts with whipped egg whites and minimal sugar, creating a dessert that’s both elegant and comforting.
Today, it’s a favorite in cafés across Asia and a viral baking sensation online — and for good reason. Once you’ve tasted it fresh out of the oven, you’ll understand the hype.
Ingredients You’ll Need
This recipe makes one 8-inch (20 cm) cheesecake. The ingredients are simple — the magic lies in how they’re handled.
Base Ingredients:
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250 g (9 oz) cream cheese, softened
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50 g (3½ tbsp) unsalted butter
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100 ml (½ cup) milk
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60 g (½ cup) cake flour, sifted
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20 g (2 tbsp) cornstarch
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6 large eggs, separated
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140 g (⅔ cup) granulated sugar
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1 tsp lemon juice
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1 tsp vanilla extract
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A pinch of salt
Step-by-Step Instructions
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