Servings: 8.
Calories: 180 calories per serving.
Protein: 5 grams protein per serving.

Japanese cotton cheesecake is a classic cheesecake-like cloud dessert, combining a mild cream cheese flavor with an exceptionally soft, fluffy texture. It is lighter than traditional cheesecake, with a delicate crumb that feels almost like a cheesecake soufflé. The balance of richness and airiness makes it especially pleasant after a meal, and it pairs beautifully with berries, tea, or a light fruit sauce. This cake is best served chilled or at cool room temperature, sliced carefully to preserve its tender structure. If you want a dessert that feels elegant, creamy, and cloud-like all at once, this is an excellent choice.

Ingredients

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter
• 1/3 cup milk
• 6 large eggs, separated
• 1/2 cup granulated sugar, divided
• 2/3 cup cake flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/4 teaspoon cream of tartar

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• 8 inch round cake pan
• Parchment paper
• Roasting pan or larger pan for water bath
• Fine mesh strainer
• Spatula

Directions

1. Preheat the oven to 320°F. Line the bottom and sides of an 8 inch round cake pan with parchment paper. Prepare a roasting pan for a water bath.
2. In a heatproof bowl over barely simmering water, melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.
3. Whisk in the egg yolks, vanilla, and lemon juice.
4. Sift in the cake flour and cornstarch and whisk until smooth.
5. In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar and beat until medium stiff peaks form.
6. Fold one third of the egg whites into the batter, then fold in the rest gently.
7. Pour the batter into the prepared pan. Set the pan in the roasting pan and add hot water to come about 1 inch up the sides.
8. Bake for 55 to 65 minutes until set and lightly golden.
9. Turn off the oven, crack the door, and let the cake rest inside for 15 minutes.
10. Remove, cool completely, then chill before slicing.

Tips and variations

• Use room temperature ingredients for the smoothest batter.
• Do not overbeat the egg whites.
• Chill well before serving for the neatest slices.
• Metric equivalents

©2026 S. Mottet bloomhearty.com writing, creation, and design