Jiggly Japanese Cheesecake (Cotton Cheesecake)

If you’ve ever seen a cheesecake that seems to defy gravity with its jiggle and cloud-like texture, then you’ve met the Jiggly Japanese Cheesecake, also known as Cotton Cheesecake. Unlike traditional dense cheesecakes, this dessert is light, airy, and melts in your mouth, offering a delicate sweetness with a subtle tang from cream cheese.

Perfect for birthdays, afternoon tea, or as an elegant finish to a dinner party, this cheesecake is surprisingly simple to make at home with the right technique.

Ingredients

For the Cheesecake

• 250g cream cheese, softened
• 50g unsalted butter, softened
• 100ml whole milk
• 6 large eggs, separated
• 140g granulated sugar, divided (90g + 50g)
• 60g cake flour
• 20g cornstarch
• 1 tsp lemon juice
• 1 tsp vanilla extract (optional)
• Powdered sugar for dusting

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat the oven to 320°F (160°C).
2. Line the bottom and sides of a 7–8 inch (18–20 cm) round springform pan with parchment paper. Wrap the pan with aluminum foil to prevent water from leaking during the water bath.

Step 2: Make the Batter

1. In a small saucepan, melt butter with milk over low heat until combined. Remove from heat and set aside.
2. In a mixing bowl, beat cream cheese until smooth. Gradually add the warm butter-milk mixture and beat until fully incorporated.
3. Add egg yolks, lemon juice, and vanilla extract. Mix until smooth.
4. Sift cake flour and cornstarch into the mixture. Fold gently until combined, avoiding overmixing.

Step 3: Prepare Meringue

1. In a clean, dry bowl, whisk egg whites until foamy. Gradually add 90g of sugar while continuing to whisk until stiff peaks form.

Step 4: Combine Batter and Meringue

1. Take one-third of the meringue and fold into the cream cheese batter to lighten it.
2. Gently fold in the remaining meringue in two additions until fully incorporated. Be careful not to deflate the batter.

Step 5: Bake in a Water Bath

1. Pour the batter into the prepared pan. Tap gently to remove large air bubbles.
2. Place the pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.
3. Bake at 320°F (160°C) for 60–70 minutes, until the top is golden and a skewer inserted in the center comes out clean.

Step 6: Cool Gradually

1. Turn off the oven and leave the cheesecake inside for 10 minutes.
2. Remove from water bath and cool to room temperature. Refrigerate for at least 3–4 hours or overnight for best texture.

Step 7: Serve

• Dust with powdered sugar before slicing.
• Use a hot, dry knife to make clean cuts and preserve the delicate texture.

Jiggly Japanese Cheesecake (Cotton Cheesecake)

A fluffy, light Japanese cheesecake with a jiggly texture, soft vanilla flavor, and gluten-free option. Elegant and melt-in-your-mouth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: Asian, Japanese

Calories: 260

Ingredients

  

Cheesecake

• 250 g cream cheese softened
• 50 g unsalted butter softened
• 100 ml whole milk
• 6 eggs separated
• 140 g granulated sugar divided (90g + 50g)
• 60 g cake flour
• 20 g cornstarch
• 1 tsp lemon juice
• 1 tsp vanilla extract optional

Equipment

• Mixing bowls
• Whisk
• Springform pan
• Roasting pan
• Spatula

Method

 

1. Preheat oven to 320°F (160°C). Line springform pan with parchment and wrap with foil.
2. Melt butter with milk over low heat. Beat cream cheese until smooth, add warm butter-milk mixture.
3. Add egg yolks, lemon juice, and vanilla. Sift in flour and cornstarch, fold gently.
4. Whip egg whites with 90g sugar until stiff peaks form.
5. Fold 1/3 of meringue into cream cheese mixture, then fold in remaining meringue gently.
6. Pour batter into prepared pan, tap gently. Place in water bath and bake 60–70 minutes until golden.
7. Cool gradually, refrigerate 3–4 hours or overnight. Dust with powdered sugar before serving.

Notes

Use room temperature ingredients for smooth batter. Fold gently to preserve airiness. Water bath prevents cracks.

Tips for Perfect Jiggly Cheesecake

• Room Temperature Ingredients: Softened cream cheese and butter ensure smooth batter.
• Fold Gently: Preserve the airy meringue for that signature cloud-like texture.
• Water Bath: Prevents cracks and ensures even baking.
• Cool Gradually: Sudden temperature changes can cause the cheesecake to collapse.
• Use Cake Flour: Gives a lighter, softer crumb compared to all-purpose flour.

Variations

1. Matcha Cotton Cheesecake: Add 1–2 tsp matcha powder to the batter for a subtle green tea flavor.
2. Chocolate Cotton Cheesecake: Melt 50g white or milk chocolate and fold into the batter.
3. Fruit Toppings: Top with fresh berries, mango, or passionfruit for extra color and flavor.
4. Citrus Twist: Add orange or lemon zest to the cream cheese mixture for a refreshing tang.

Serving Suggestions

• Serve chilled with a dusting of powdered sugar and fresh berries.
• Pair with hot green tea, coffee, or sparkling wine for an elegant dessert experience.
• Cut small wedges for afternoon tea or mini dessert platters.

Fun Facts & Cultural Context

Jiggly Japanese Cheesecake was created in Japan in the 1960s, inspired by European cheesecakes but adapted for a lighter texture suited to Japanese tastes. The technique involves folding whipped egg whites into a cream cheese base, resulting in a cheesecake that is airy like a soufflé yet rich like a traditional cheesecake. Its popularity has spread worldwide thanks to its delicate appearance, soft jiggle, and melt-in-your-mouth texture.