Japanese cheesecake, often called cotton cheesecake, is a light and airy dessert that combines the richness of cream cheese with the delicate texture of a soufflé. The “Riverside” style typically refers to a version that is slightly less sweet and has a very moist, jiggly center, making it a perfect treat for those who prefer a subtler dessert. This recipe achieves that signature wobble and melt-in-your-mouth texture by folding whipped egg whites into a cream cheese batter and baking it in a water bath.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 g) unsalted butter
- 6 large eggs, separated (whites and yolks)
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) cornstarch
- 1 teaspoon lemon juice (optional, for tang)
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- In a large heatproof bowl, combine the cream cheese, milk, and butter. Place the bowl over a pot of simmering water (double boiler) and stir until the mixture is smooth and fully melted. Remove from heat and let cool slightly.
- Whisk the egg yolks into the cooled cream cheese mixture, one at a time, until well combined. Add the lemon juice and salt, then sift in the flour and cornstarch. Whisk until the batter is smooth and free of lumps. Set aside.
- 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) and continue beating. Gradually add the remaining 1/4 cup (50 g) of sugar, a tablespoon at a time, while beating. Increase speed to high and beat until stiff, glossy peaks form (the whites should hold a firm peak when the whisk is lifted).
- Gently fold one-third of the beaten egg whites into the cream cheese mixture using a rubber spatula. Once incorporated, fold in the remaining whites in two additions, being careful not to deflate the mixture. Fold until just no white streaks remain.
- Pour the batter into the prepared pan. Smooth the top with a spatula. Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch (2.5 cm) up the sides of the cake pan.
- Bake in the preheated oven for 60–70 minutes, or until the top is golden brown and the center is just set (a skewer inserted into the center should come out clean, but the cake should still jiggle slightly when gently shaken).
- Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. This helps prevent cracking from sudden temperature change.
- Remove the cake pan from the water bath and let cool to room temperature on a wire rack. Then refrigerate for at least 4 hours (or overnight) before unmolding and serving. The cake is best served chilled.
Tips
- Room temperature ingredients: Ensure the cream cheese, butter, and eggs are at room temperature before starting. This prevents lumps and helps the batter emulsify smoothly.
- Don’t overfold: Fold the egg whites gently and just until combined. Overfolding deflates the batter, resulting in a dense cake instead of a fluffy one.
- Water bath is key: The water bath provides gentle, even heat and moisture, which is essential for the cake’s soft, custard-like texture. Don’t skip it, and ensure the foil wrap is secure to keep water out.
- Cool gradually: After baking, let the cake rest in the oven with the door open. This gradual cooling prevents the top from cracking.
Serving Suggestions
Serve the Japanese cheesecake chilled, directly from the refrigerator. It’s delicious on its own, but you can dust it with powdered sugar or serve with a side of fresh berries and whipped cream. For a more indulgent touch, drizzle with a little honey or maple syrup.
Variations
- Matcha: Add 1 tablespoon of matcha powder to the flour mixture for a green tea flavor.
- Citrus: Replace the lemon juice with orange juice and add 1 tablespoon of orange zest for a citrusy twist.
- Chocolate: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder for a chocolate version.
- Less sweet: Reduce the sugar to 1/3 cup (65 g) if you prefer a less sweet cake.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cake (whole or in slices) tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving. To reheat, microwave individual slices for 10–15 seconds to slightly warm them, or enjoy cold as intended.
Frequently Asked Questions
Why did my cheesecake crack on top?
Cracks usually happen due to sudden temperature changes or overbaking. Make sure to use a water bath, cool the cake gradually in the oven, and avoid baking it too long. The center should still have a slight jiggle when done.
Can I use a springform pan?
Yes, a springform pan works well. Just make sure to wrap the outside tightly with foil to prevent water from leaking in during the water bath.
Why is my cheesecake dense and not fluffy?
This is often caused by overmixing the batter or deflating the egg whites during folding. Be gentle when folding, and stop as soon as the mixture is uniform. Also, ensure your egg whites are beaten to stiff peaks.
Can I make this without cream of tartar?
Yes, you can substitute 1/2 teaspoon of lemon juice or white vinegar for the cream of tartar. It helps stabilize the egg whites.
How do I know when the cheesecake is done?
The top should be golden brown, and a skewer inserted into the center should come out clean. However, the cake should still wobble slightly when the pan is gently shaken. This indicates a soft, custardy center.
Can I use low-fat cream cheese?
Low-fat cream cheese can be used, but it may affect the texture and richness. Full-fat cream cheese is recommended for the best results.
Related
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- Japanese Cheesecake: Fluffy, Jiggly & Easy Recipe
- Japanese Cheesecake Auckland: Fluffy Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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