Japanese cheesecake, also known as cotton cheesecake, is a cloud-like dessert that’s less sweet and much lighter than its New York counterpart. Adding yogurt to the batter gives it a subtle tang and an even softer, more moist crumb, making it taste almost like a soufflé crossed with a cheesecake. This version uses a water bath and whipped egg whites to achieve that signature jiggle and melt-in-your-mouth texture.
Ingredients
- 8 oz (225 g) cream cheese, at room temperature
- 1/2 cup (120 g) plain full-fat yogurt (Greek or regular), at room temperature
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 6 large eggs, separated, at room temperature
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 cup (30 g) cake flour, sifted
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon lemon juice (optional, for extra tang)
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice for the egg whites)
Instructions
- Preheat your oven to 325°F (160°C). Place a large roasting pan on the lower rack and fill it with about 1 inch of hot water. Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a double layer of aluminum foil to prevent water from seeping in.
- In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth. Add the yogurt, melted butter, egg yolks, and lemon juice (if using). Mix until fully combined and creamy.
- In a separate bowl, whisk together the cake flour, cornstarch, and salt. Sift this dry mixture into the cream cheese mixture, then gently fold with a spatula until no streaks of flour remain. Set aside.
- In a clean, dry bowl, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form. The whites should be glossy and hold a firm peak when the whisk is lifted.
- Fold one-third of the beaten egg whites into the cream cheese mixture to lighten it. Then gently fold in the remaining whites, using a spatula in a cutting motion, until just combined. Do not overmix or the batter will deflate.
- Pour the batter into the prepared springform pan. Gently tap the pan on the counter to release any large air bubbles.
- Place the springform pan in the water bath. Bake for 55–65 minutes, until the top is golden brown and the center is just set but still slightly jiggly. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. The internal temperature of the cheesecake should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, before serving. This allows the cheesecake to set properly.
Tips
- Room temperature ingredients are crucial. Cold cream cheese or eggs will create a lumpy batter and won’t whip as well. Take them out of the fridge 30–60 minutes before starting.
- Use a water bath. The steam from the hot water keeps the oven moist and prevents the cheesecake from cracking and drying out. Make sure the foil is secure so no water leaks into the pan.
- Don’t overfold the egg whites. Overmixing deflates the airy whites, resulting in a dense cake. Fold just until you see no white streaks.
- If you don’t have cake flour, substitute with 1/4 cup (30 g) all-purpose flour plus 1 tablespoon (8 g) cornstarch. This mimics the lower protein content of cake flour.
Serving Suggestions
Serve chilled or at room temperature. Dust with powdered sugar right before serving, or top with fresh berries, a drizzle of honey, or a spoonful of whipped cream. It also pairs beautifully with a cup of green tea or coffee.
Variations
- Citrus twist: Add 1 teaspoon of lemon or orange zest to the cream cheese mixture.
- Chocolate version: Replace 2 tablespoons (15 g) of cake flour with 2 tablespoons (15 g) of unsweetened cocoa powder.
- Matcha: Add 1 tablespoon (5 g) of matcha powder to the dry ingredients for a green tea flavor.
- Vegan option: Use vegan cream cheese, vegan yogurt, and aquafaba (chickpea brine) instead of egg whites. The texture will be slightly different, but still delicious.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 4 days. It’s best served cold, so no reheating is needed. If you prefer it warm, microwave individual slices for 10–15 seconds, but be aware the texture will become more like a soufflé. You can also freeze the cheesecake (without toppings) for up to 2 months. 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 because the cheesecake cooled too quickly or the oven was too hot. Always use a water bath, and cool gradually with the oven door ajar. Also, avoid overmixing the batter, as that can incorporate too much air.
Can I use low-fat or non-fat yogurt?
Yes, but the cheesecake will be slightly less creamy and may have a slightly different texture. Full-fat yogurt gives the best results.
Why is my cheesecake dense and not fluffy?
This is usually due to overmixing the egg whites or not whipping them to stiff peaks. Make sure your bowl and beaters are completely clean and free of any grease or egg yolk.
Can I make this without a water bath?
You can, but the cheesecake is more likely to crack and may not be as moist. If you skip the water bath, place a pan of hot water on the lower oven rack to create steam.
How do I know when it’s done?
The edges should be set, and the center should have a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The internal temperature should read 160°F (71°C).
Can I use a sugar substitute?
Yes, but the texture may change. Sugar substitutes often don’t provide the same structure or browning. If using a sweetener like erythritol, you may need to adjust the amount and expect a slightly different crumb.
Related
- Gluten Free Japanese Cheesecake Recipe (Cotton Soft)
- How Long Does Japanese Cheesecake Last?
- Fluffy Jiggly Japanese Cheesecake 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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