japanese/recipes/sweets

Fluffy Jiggly Cotton Cheesecake/Japanese Cheesecake Recipe

Posted July 14, 2019 by Stephanie

Last week it was my brother’s birthday and I thought I’d make him a cheesecake because ever since he was little, he’s been a cheesecake fan. Usually his jam is a classic rich and dense New York style cheesecake, but I thought I’d bring a fluffy jiggly cotton cheesecake/Japanese cheese over for something different. Most years we celebrate with an ice cream cake (I love the fudge and chocolate crunchies layer in a classic DQ cake) or a tuxedo cake (maybe my all time favorite store bought cake LOL) but ever since I made the small batch cotton cheesecakesmall batch cotton cheesecake, I’ve been itching to try again, so here we are.

I watched a huge amount of youtube videos because my last Japanese cheesecake, while super delicious, came out a little wrinkly and cracked on top. I’m not usually one to be super finicky about the way my bakes look (hello food that doesn’t look good but tastes good) but when you’re making something for someone else, aesthetics are something you need to consider. Actually, in truth, I should consider aesthetics more. Mike always makes fun of me because I love brown food so much. Or mushy looking food. You know, food that really doesn’t look appealing but tastes amazing.

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Anyway, this cake looked pretty darn cute and squishy (even though it looked like a mushroom) and it tasted good too. Or so I’m told. I’m still doing keto so I didn’t taste it and had to rely on everyone else telling me how it was. It baked up beautifully and didn’t crack and how the inside texture looked was bang on. The key was baking it at different temperatures. It starts off high so it can get a lot of heat to help it rise, then goes low and slow so everything bakes evenly.

After the baking, the cheesecake takes an enormously long time to cool off in the oven. I’m pretty sure this is not how they do it in Japan at Uncle Tetsu because they take them out of the oven when they’re still super hot and jiggly, but this worked for me so I rolled with it. The only thing is, when you cool it in the oven, you don’t get to have fun jiggling it while it’s still hot. And really, the cheesecake is most jiggly when it’s warm. After it cools down, it deflates a bit and is more like a regular fluffy sponge cake texture rather than a jiggly puffball.

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Anyway, everyone loved it! My littlest nephew liked it over the store bought cake and gave me a very serious food review: it’s like a sponge. When I squish it, I can feel that it’s wet. It’s yummy! My brother really liked it too and my mom said it tasted just like the Uncle Tetsu’s Japanese cheesecake she lined up for.

The only sad thing was that I didn’t eat any! But, as a consolation prize to myself, I made a keto fluffy cotton cheesecake, with no flour and cornstarch and just the tiniest bit of keto friendly sugar free sweetener. It wasn’t as pretty, but it satisfied the craving.

This recipe is a keeper – I’m totally going to make it again. And the more I make it, the fluffier it’ll be. Lately I’ve been really into making the same thing over and over and over again, kinda like the soufflé pancakes. You know what they say about being an expert: 10,000 hours will make you one. Only like 99,998 more cotton cheesecakes to go!

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Japanese cotton cheesecake is the perfect combination of sponge cake, taste and texture-wise. With the pillowy soft cottony, light as air texture of soufflé, just the right sweetness, perfectly fluffy and jiggly with a hint of tart cream cheese. #cottoncheesecake #cottoncheesecakerecipe #japanesecheesecake #japanesecheesecakerecipe #cheesecake #cheesecakerecipe #recipes #jigglycheesecake

Fluffy Jiggly Cotton Cheesecake/Japanese Cheesecake Recipe
makes an 8 inch cheesecake


Cream Cheese Batter

  • 250 grams room temperature cream cheese
  • 60 grams unsalted butter
  • 100 ml whole milk
  • 6 large egg yolks
  • 70 grams sugar
  • 60 grams cake flour
  • 20 grams cornstarch
  • 1/4 teaspoon salt

Meringue

  • 6 large egg whites
  • 1/4 tsp cream of tartar
  • 70 grams sugar

adapted from craftpassion.com

1. Heat the oven to 390°F on surround heat.

2. Lightly grease a 8” x 3” round cake pan with butter and line the bottom with parchment paper.

3. Pour boiling water into a large bowl or low pan –big enough that the bowl you will whisk your cream cheese in can sit inside, like a water bath.

4. Add the cream cheese to a bowl and set over the hot water bath. Let the cream cheese soften.

5. While the cream cheese is softening, separate the eggs.

6. When the cream cheese is soft, whisk until smooth and creamy. Stir in the butter and milk until everything is smooth and incorporated.

7. Whisk in the yolks until smooth. Whisk in 70 grams of sugar.

8. Remove the bowl from the hot water bath and sift in the cake flour and cornstarch. Whisk until smooth.

9. Whip the egg whites with the cream of tartar until frothy and pale, adding 70 grams of sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a soft peak. Be careful not to over whip.

10. Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.

11. Pour the batter into the prepared cake pan – it should come up almost to the top of the pan, about 1/4 inch from the top. Tap the pan against the counter to release any air bubbles.

12. Place a kitchen towel into a large deep baking dish and place the cake pan on top – this ensures that the cheesecake doesn’t have any contact with direct heat.

13. Place everything into the preheated oven and carefully pour hot water about 1 inch high.

14. Bake at 390°F for 18 minutes, then drop the heat to 285°F. Bake for another 30 minutes. When the 30 minutes is up, turn off the oven and leave the cake inside (without opening the door) for another 30 minutes. When done, open the oven door and remove the water bath. Place the cake back into the oven and leave the door slightly open to let cool gently for another 30 minutes. The idea is to let the cake cool very gradually so it doesn’t crack.

15. The cake will have natural shrunk from the sides and should be cool enough to touch. Use a cutting board (or your hands) to invert and remove from the pan. Flip back right side up and place on your serving dish. It should be soft, fluffy, and jiggly while it’s still warm. Enjoy warm or cool completely before placing in the fridge before slicing.

5 Comments

  1. Natalie says:

    This cake looks absolutely amazing! I love Japanese cheesecake ♥

  2. Jana sham says:

    Is cream of tartar nessesary?can’t be replaced by something else?

    1. Stephanie says:

      hi jana,
      it really helps the egg whites fluff up and stabilize. if you are very confident in whipping egg whites you can try and skip it, but i would recommend it. there’s nothing that can really replace it unfortunately.

  3. Kelly says:

    Could you give the keto version of the recipe?

    1. Stephanie says:

      hi kelly,
      i’d have to tweak it and bit and take photos, but yes, i will!

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