Japanese Cheesecake Sydney Recipe: Cotton Soft

Japanese cheesecake, also known as cotton cheesecake or soufflé cheesecake, is a beloved dessert in Sydney’s cafes and bakeries. It’s a hybrid between a fluffy soufflé and a creamy cheesecake, made with cream cheese, eggs, sugar, and a touch of milk, resulting in a jiggly, cloud-like texture. This recipe is designed to work in a home oven, giving you that iconic wobble and melt-in-the-mouth finish without a water bath fuss.

Ingredients

8 oz (225 g) cream cheese, softened
1/4 cup (60 ml) whole milk
1/4 cup (55 g) unsalted butter
6 large eggs, separated (room temperature)
1/2 cup (100 g) granulated sugar, divided
1/4 cup (30 g) cake flour
2 tbsp (15 g) cornstarch
1 tsp lemon juice (optional, for brightness)
1/4 tsp cream of tartar (or 1 tsp lemon juice for stabilizing egg whites)

Instructions

Preheat your oven to 320°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water seepage.
In a heatproof bowl set over a pot of simmering water (or in the microwave in 20-second bursts), melt together the cream cheese, milk, and butter, stirring until smooth. Remove from heat and let cool slightly.
Whisk the egg yolks into the cooled cream cheese mixture one at a time, then add the lemon juice if using. Sift the cake flour and cornstarch over the mixture and whisk until just combined—no lumps.
In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar (or lemon juice), then gradually add the sugar, 1 tablespoon at a time, while beating. Increase to high speed and beat until stiff peaks form—the whites should be glossy and hold a firm peak when the whisk is lifted.
Gently fold one-third of the egg whites into the cream cheese mixture using a rubber spatula, then fold in the remaining whites in two additions, being careful not to deflate the batter. Fold just until no streaks remain.
Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter a few times to release air bubbles.
Place the pan in a larger roasting pan and pour hot water into the roasting pan to reach about 1 inch (2.5 cm) up the sides of the springform pan.
Bake for 60–70 minutes, until the top is golden brown and the cake springs back slightly when touched. The center should still jiggle a little—this is normal. Turn off the oven, crack the door open, and let the cake cool inside for 1 hour. This gradual cooling prevents cracking.
Remove the cake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 3 hours (or overnight) before slicing. To serve, run a knife around the edge and release the springform.

Tips

Use room-temperature eggs: Cold egg whites are harder to whip to full volume. Separate them while cold, then let the whites sit for 20–30 minutes before beating.
Don’t skip the water bath: The steam from the hot water keeps the oven moist and the cake from cracking or drying out. If you don’t have a roasting pan, place a small pan of hot water on the lower oven rack instead.
Fold gently: Overmixing deflates the egg whites, resulting in a dense, flat cake. Use a spatula and cut through the center, then scoop from the bottom—stop as soon as the batter is uniform.
Substitutions: For a gluten-free version, replace both cake flour and cornstarch with 1/4 cup (30 g) plus 1 tbsp of a gluten-free all-purpose flour blend. The texture will be slightly less tender but still delicious.

Serving Suggestions

Serve chilled or at room temperature. Dust with powdered sugar and add a few fresh berries—strawberries, raspberries, or blueberries—for a bright contrast. A dollop of lightly sweetened whipped cream or a drizzle of honey also complements the mild, creamy flavor. In Sydney, this cheesecake is often enjoyed with a cup of green tea or a flat white.

Variations

Matcha Japanese Cheesecake: Add 1 tbsp (5 g) matcha powder to the flour mixture for a subtle earthy flavor and a lovely green hue.
Citrus Twist: Replace the lemon juice with orange juice and add 1 tsp of orange zest for a fragrant, sunny version.
Chocolate Japanese Cheesecake: Replace 1 tbsp of cake flour with 1 tbsp (10 g) unsweetened cocoa powder, and add 2 oz (60 g) melted dark chocolate to the cream cheese mixture.

Storage and Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. It’s best served cold, so there’s no need to reheat. If you prefer it warm, microwave a slice for 10–15 seconds, but note that the texture will become more like a soufflé and less creamy. You can also freeze the cheesecake (without toppings) for up to 1 month; wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Why did my cheesecake crack? Cracks usually happen due to sudden temperature changes or overbaking. Make sure to cool the cake gradually in the oven with the door ajar, and don’t skip the water bath. Also, avoid opening the oven door during baking.

Can I make this without a water bath? Yes, but the texture may be drier and more prone to cracking. Place a small oven-safe dish of water on the lower rack to add moisture. The cake will still be delicious, just less jiggly.

Why is my cake dense or flat? This is usually caused by overmixing the batter or under-whipping the egg whites. Make sure your egg whites reach stiff peaks, and fold gently until just combined. Also, check that your baking powder (if used) is fresh—though this recipe doesn’t use baking powder, relying on the egg whites for lift.

Can I use a different pan? A 9-inch springform is ideal. If using a cake pan, line it well and you may need to increase baking time by 5–10 minutes. A smaller pan will make a taller cake; just adjust the water bath and keep an eye on baking time.

Why does my cheesecake taste eggy? Overbaking can cause an eggy flavor. Bake until the edges are set but the center still wobbles slightly. Also, make sure your cream cheese mixture is well combined and not too hot when you add the yolks, as that can cook them.

Can I use low-fat cream cheese? You can, but the texture will be less rich and may be slightly more prone to cracking. For best results, use full-fat cream cheese.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).